Professor, Presidential Impact Fellow, Texas A&M University;
President/CEO, International HACCP Alliance
Dr. Kerri B. Gehring is a professor of meat science in the Department of Animal Science and serves as president/CEO of the International HACCP Alliance. She has been actively involved with the HACCP Alliance since it was formed in March 1994, and has contributed to the growth and accomplishments of the Alliance. Dr. Gehring has impacted thousands of people by teaching industry HACCP/food safety courses and has disseminated food safety information across the world by serving on multiple professional and educational panels and programs. Her food safety research has focused on various post-harvest antimicrobial interventions to reduce the presence of pathogenic microorganisms, such as E. coli O157:H7 and Salmonella, on the surface of meat products. Additionally, data from collaborative research efforts on the nutrient composition of beef have been used to update USDA’s National Nutrient Database for Standard Reference. Dr. Gehring’s efforts and dedication to food safety and the meat industry are recognized on a national and international basis.