Meet the food industry professionals who are working hard to shape the direction of OFPA
President - Moustapha Oke
Over 25 years of cumulative experience in food industries, academia and government of which 10 years in the Ontario Ministry of Agriculture and Food and Ministry of Rural Affairs (OMAF/MRA) in various capacities including Food Safety Advisor, Food Safety Research Analyst and Biostatistician. I currently work as a Senior Performance Evaluation Scientist with the Ministry of Environment – Laboratory Services Branch. I have a Ph.D. in Food Science, an MSc in Food Science and an MSc in Food Safety and Quality Assurance.
Vice President - Katherine Di Tommaso
Treasurer / Secretary - Ananth Kasic
Ananth Kasic is a graduate of the Nagpur University, India in Microbiology program and has a post graduate program in Microbiology from SRTM University, India. He is also completed program in Quality Management from University of Manitoba.
He has 12+ years’ experience in the regulatory affairs and related food processing quality assurance field. He worked in various product categories like meat, dairy, condiments , retort canning and Deli meats. In his position as Manager, Quality Assurance, his team is responsible for the food safety, recall, regulatory and quality assurance activities of TMF Foods, Stoney Creek facility which is BRC certified. He has worked in various roles of HACCP Coordinator, SQF Practitioner and BRC Quality Champion in past career.
He has worked with various auditing bodies like NSF, Silliker, GFTC , Gluten free certification and Procert for organic. He also worked very closely with CFIA and USDA
Scholarship Committee - Angela Bernoski
An experienced Food Safety and Quality Assurance professional with over 20 years’ experience in the food industry. Angela started her career at JM Schneider’s working in the chemistry lab and then moved to Campbell’s Soup where she became the Plant Microbiologist. The last 16 years she has spent her time at Piller’s Fine Foods in Waterloo Ontario. She joined as a QA/ Lab Technician, was promoted to a QA Manager, and most recently to her current position as Director of Food Safety and Quality Assurance where she oversees two GFSI / HACCP Certified manufacturing facilities and the distribution warehouse. Angela graduated from Seneca College’s Biotechnology Program and she completed further studies at the University of Guelph Food Science division. Angela is a proud graduate of Dale Carnegie’s Organizational Leadership program certified by The University of Central Missouri.
Angela eagerly brings her years of industry experience in food manufacturing, plant sanitation, microbiological analysis, auditing and her strong leadership abilities to the OFPA team of directors.
Membership Committee - Andrew Sweet
Sponsorship Committee - Shirley M Chalouh
Shirley graduated from the University of Toronto with an honours Bachelor of Science in the Microbiology Specialist Programme. After working 8 1/2 years at Nabisco - "Mr. Christie" and "Peek Frean" cookies in the lab and sanitation, Shirley joined Health Canada in 1989. For the past 25 years at Health Canada she has held numerous positions such as food inspector, food safety evaluator, senior project leader and district manager. Currently, Shirley is the Food Policy Liaison Officer for Ontario Region, Health Canada. Her position has 2 main duties - working on various policy files with Health Canada's Food Directorate; and liaising with various stakeholders involved in food safety, including all 3 levels of government, industry and their associations, health professionals, academia, and consumer groups. She is also very active in food safety education and outreach to the general public. In her spare time, Shirley likes to read and to do crafts like needle-point, knitting and glass art.
Awards Committee - Martha Palomar
Colonial Cookies – Division of Weston Foods
Newsletter Committee -Joseph Myatt
Joe graduated from the University of Guelph in 1987 with an honours degree in Applied Food Microbiology and Agricultural Science. He has worked in the food industry over the last 28 years at Peter Macgregor Meats, Ault Foods, Agropur-Natrel, Parmalat and Kraft Foods. Joe has held a variety of positions at the Plant and Corporate levels; i.e. Plant Quality Manager, Corporate Quality Assurance Manager/Director, Plant Manager and most recently Corporate Sanitation at Kraft Foods-Northeast (ON, QC, NY).
Joe is a Certified HACCP Auditor with the American Society of Quality, and completed the BRC Global Standard for Food Safety Issue 6 with Merit. Joe is a Registered Microbiologist with the Canadian College of Microbiologists (RMCCM). He has taught Food Packaging, Quality Assurance and Microbiology at Seneca College (Toronto) and has presented at the Ontario Food Protection Association and the Food Safety Symposium in Southwest Ontario. Joe also is adept at conducting Sanitation Kaizen Events for food processing facilities.
Joe brings 25 years of experience of using his microbiological and sanitation knowledge while working collaboratively with plant sanitarians to provide uncompromising food safety and superior quality .
Social Media Committee - Tatiana Koutchma
Tatiana Koutchma (Ph.D.-Food Processing and Engineering), now is a Research Scientist in Novel Food Processing at Guelph Food Research Center of AAFC, Graduate Faculty at the Food Science Department of University of Guelph, and an Associate Editor of the Food Science and Technology International. Dr. Koutchma started her career in novel food technologies at McGill University (Montreal, Canada) and continued as an Associate Professor at the Illinois Institute of Technology (IIT, NCFST currently IFISH) working with U.S. FDA at generating new knowledge in novel food technologies such as ultraviolet light treatment, pressure assisted thermal sterilization and microwave pasteurization. Currently Dr. Tatiana Koutchma’s research focuses on issues related to technology transfer and validation, application of novel UV sources to enhance microbial safety and functionality of foods, studies of ultraviolet light at various wavelength to destroy mycotoxins, address concerns of chemical safety of novel foods including regulatory approvals. Dr. Koutchma is an author of the books, 10+ book chapters and 60+ peer reviewed publications. She is an invited speaker of numerous international venues and delivers training for industry and government professionals.
Past President - Lynne Fruhner
Lynne has over 30 years experience in the “field to fork” continuum moving from clinical to veterinary and to food microbiology analyses. Lynne is celebrating 25 years with the Agriculture and Food Lab organization, a part of the University of Guelph since 1997. She takes pride in her leadership role at Agriculture and Food Lab proudly serving the analytical and diagnostic needs of the agriculture, food and environmental industries with excellence and expertise. Lynne has enjoyed the various roles she’s held as a member of the OFPA Board of Directors including this year in the role of the Secretary/Treasurer.
Past President - Peter Stein
He graduated from the University of Waterloo in 1983 and has spent the past 30+ years working in the processed meat/food, and specialty chemical industries. He has developed strong Food industry experience working as Production supervisor, QA Technician, and R&D Manager before joining Piller’s. He worked for many years in the specialty chemical industry as a trainer and Food Safety consultant to the processed meat and poultry industry. Peter’s work history includes working for Coca Cola, Labatt’s Brewing, Bittner Packers, Kretschmar Foods, Shopsy’s Foods, JohnsonDiversey, and currently Piller’s Fine Foods.
Past President - Keith Warriner
Dr. Keith Warriner is currently a Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in 2002.
During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner has published more than 150 papers, book chapters, patents, and conference abstracts. He has broad research areas encompassing development of decontamination technologies, biosensors for biohazard detection, emerging pathogens, food safety intervention technologies, water recycling technologies and more fundamental research on the interaction of human pathogens with plants. Research highlights have included development of non-thermal intervention techniques for inactivating pathogens associated with fresh produce. Research is also focused at developing waste water treatment and recycling systems with vegetable processing. In addition, he has an active research project looking at the dissemination of Clostridium difficile in watercourses. In biosensor research, we have developed devices for pathogen detection and developed technologies to capture, concentrate and clean-up food samples to facilitate downstream diagnostics. The main aim of the research is to concentrate biohazards thereby increasing the sensitivity of the diagnostic platforms, in addition to removing potential assay inhibitors.