Anna Boisseau, managing editor of Dairy Foods, has a diverse background in journalism including experience writing about international relations and parenting issues. In her spare time, she works on documentaries. She received her master’s degree from Northwestern University’s Medill School of Journalism.
Kathie Canning, editor-in-chief of Dairy Foods, is an award-winning journalist with more than 20 years of experience in the trade publication sector. Her experience includes leadership positions on a number of food and beverage publications for both processor and retail audiences. She is a graduate of the University of Toledo and is also certified as an Editor in the Life Sciences by the Board of Editors in the Life Sciences.
Clay Detlefsen is senior vice president, regulatory and environmental affairs and staff counsel for the National Milk Producers Federations, Arlington, Va. Previously, he was a vice president at the International Dairy Foods Association, Washington, D.C.
Karen Giles-Smith is a registered dietitian in Michigan with 23 years experience in the field of nutrition including clinical dietetics, nutrition education, and broadcast and print communications. She earned a master of science in human nutrition from Case Western Reserve University, Cleveland, and a bachelor of science in food science and nutrition from Marygrove College, Detroit. Karen blogs at www.thewellnesswriter.com/blog.
John A. Lucey is a professor of food science at the University of Wisconsin, Madison, and the director of the Center for Dairy Research.
Dairy Foods contributing columnist Gregory D. Miller, Ph.D,, is president of the Dairy Research Institute, Rosemont, Ill., and the executive vice president of the National Dairy Council.
Allen Sayler, firstname.lastname@example.org, is the senior director for food consulting services at EAS Consulting Group. His expertise in the areas of food processing, particularly in the areas of dairy processing, infant formula, bakery products, food additives, botanical products and food packaging, as well as GSFI third-party certification programs such as Safe Quality Food (SQF), has been of great value to EAS clients. He has spent more than 30 years as a food processing and regulatory expert, including vice president of regulatory affairs and international standards at the International Dairy Foods Association. In addition, Sayler represents the U.S. food processing industry at the Codex Committees on Food Additives, Food Labeling, Food Hygiene and Milk & Milk Products.Allen Sayler is vice president of regulatory affairs and international standards for the International Dairy Foods Association.
Tom Suber contributes the "Global Insights" column for Dairy Foods. He is the president of the U.S. Dairy Export Council, Washington, D.C.