60th Anniversary Annual Meeting Agenda

Melanie Goulson is President and Principal Scientist at Merlin Development, where she leads product development, ingredient applications, and research services for the food industry. A sweetener innovation expert since 2001, she has helped develop new sweetener ingredients, low/no-sugar products, and industry training programs. Previously, she spent 26 years at Cargill and contributed to the introduction of food-grade stevia and Truvia® products. She holds degrees in Biotechnology and Food Science from the University of Minnesota.

Dr. Jessica Knurick is a science communicator and nutrition scientist, specializing in chronic disease prevention. She educates on nutrition science, food and nutrition policy, and how these forces shape public health.

Known for her clear, evidence-based communication, Dr. Jessica helps people navigate nutrition information with a critical eye, breaking down complex topics and addressing common misconceptions.

As a science communicator, she is passionate about making science accessible, practical, and grounded in real-world impact.

Monica Amburn, MS, RDN, LDN, is a registered dietitian nutritionist and communications expert serving as Vice President, Food Safety and Nutrition at the International Food Information Council (IFIC) where she leads efforts to translate science-based information on food, nutrition, and food safety into clear, actionable insights for diverse audiences. Monica brings over 20 years of experience across clinical practice, retail health and wellness strategy, and nutrition communications, including leadership roles in strategic advisory and enterprise-level program development. She holds a bachelor’s degree in Foods and Nutrition from Radford University and a master’s degree in Nutrition and Dietetics from the University of North Florida.

Bonnie translates complex scientific evidence into credible, differentiated strategies that build trust with healthcare professionals, consumers, and key stakeholders. Throughout her career, she has led research and promotion initiatives for commodity groups and the food industry. At IAFNS, she oversees the Assembly on Scientific Integrity and several nutrition committees, partnering with committee Chairs to advance strategic, technical, and programmatic goals.

Katherine Appleton is a Chartered Psychologist and Registered Nutritionist at Bournemouth University, UK, where she has worked since 2012. She holds a BSc in Psychology from the University of Southampton and a PhD in Biological Psychology and Nutrition from the University of Leeds, and previously held posts at Leeds, Surrey, Bristol, and Queen's University Belfast. Her research focuses on human eating behaviour and optimizing health and well-being in the general population.

David brings 40 years of academic and industry research experience across the US, UK, and Netherlands. He has published over 120 papers, primarily on eating behavior and metabolic health, including reviews and commentaries on sugars and sweeteners. Since retiring from Unilever in 2019, he has continued in research, advisory, and consultancy roles, and served on the UK Scientific Advisory Committee on Nutrition from 2005 to 2025. He is a Fellow of the Association for Nutrition.

Joanne is a Professor in the Department of Food Science and Nutrition at the University of Minnesota – Twin Cities. She teaches Advanced Human Nutrition and has authored more than 350 scientific articles on dietary fiber, carbohydrates, whole grains, protein, snacking, gut health, and sustainable agriculture, alongside more than 350 scientific presentations worldwide. She served on the 2010 Dietary Guidelines Advisory Committee and belongs to numerous scientific societies, including IFT, AND, and ASN.

Julie Miller Jones is Emeritus Professor of Nutrition at St. Catherine University in St. Paul, Minnesota, twice named the university's outstanding professor. A Fellow of AACCI, International Cereal Chemists, and the Institute of Food Technologists, she has served as AACCI president and IFT Nutrition Division chair, and advises the Oldways Whole Grains Council, Grain Foods Foundation, and Carbohydrate Quality Council. She has published extensively on dietary fiber, carbohydrate quality, and whole grains in balanced dietary patterns.

Evangelia (Eve) Pelonis advises clients on FDA and USDA matters relating to food, animal feed, food additives, and dietary supplements, guiding product formulation, manufacturing, labeling, and advertising within relevant legal frameworks. She counsels on labeling claims, GRAS determinations, food and color additive petitions, recalls, import/export issues, and FDA Warning Letters, and regularly presents on food law at industry conferences, including Keller and Heckman's Practical Food Law Seminar.

Jessica O'Connell co-chairs Covington's market-leading global Food, Drug, and Device Practice Group. Drawing on nearly twenty years of experience at FDA and in private practice, she advises companies and trade associations on regulatory strategy, product risk, and engagement with FDA, FTC, and Congress. Chambers USA calls her "exceptionally smart" with "tremendous insight from being a regulator." Her practice spans food, beverages, dietary supplements, cosmetics, OTC drugs, and emerging technologies like alternative proteins and CBD.

Dr. Heather Schaefer is an Associate Director in ToxStrategies' Health Sciences practice, providing food and toxicology clients with epidemiological and toxicological support for safety assessments and systematic reviews. With over 15 years of public health experience, she previously worked as a toxicologist for the FDA's Human Foods Program and the Texas Commission on Environmental Quality. Dr. Schaefer earned her Doctor of Public Health from Texas A&M University and co-chairs the Scientific Advisory Committee for the Evidence-Based Toxicology Collaborative.

Beth Ruge is the Senior Director of Marketing for Health and Wellness at Heartland Food Products Group, where she leads strategy and growth across brands including Splenda® and SlimFast®. With over two decades of experience spanning CPG, medical devices, and diagnostics, she specializes in brand strategy, market expansion, partnerships, and demand generation. Beth has scaled and evolved iconic brands across categories, and today focuses on differentiating CPG through health, wellness, and nutrition to meet evolving consumer health needs. Personally enthusiastic about nutrition and fitness, she brings both professional expertise and personal commitment to the wellness space, with a broader industry perspective shaped by her service on the boards of Breakthrough T1D and the Calorie Control Council.

Keith T. Ayoob, Ed.D., is a pediatric nutritionist and clinical practitioner whose work focuses on childhood obesity, feeding problems, and family-centered treatment. He helped develop the NuVal nutritional scoring system and co-designed Walt Disney Corporation's global nutrition policy, endorsed by First Lady Michelle Obama. He coauthored The Uncle Sam Diet, is a Fellow of the Academy of Nutrition and Dietetics, and has testified before Congress on diet pill marketing to children.

Kevin Kenny has spent his career protecting the safety of food and consumer products. After living and working across Europe, he co-founded Decernis in 2002, building leading regulatory and compliance solutions used globally across the food industry, later acquired by FoodChain ID. Following his 2024 retirement from FCID, Kevin founded Invenimus Training Institute, delivering practical, expert-led, AI-powered food compliance and safety training globally in multiple languages.

Wendy Reinhardt Kapsak, MS, RDN is President and CEO of the International Food Information Council (IFIC), a nonprofit 501c(3) research and education foundation focused on effectively communicating science-based information about food safety, nutrition, and sustainable food systems, serving the public good. Prior to joining IFIC, Wendy served as the President and CEO of the Produce for Better Health Foundation (PBH) (now known as the Foundation for Fresh Produce). At PBH, she guided the Foundation’s efforts with hundreds of public and private partners to advance fruit and vegetable consumption for happier, healthier lives. Under her leadership and through a two-year transformation, the organization launched the Have A Plant® Movement in 2019, which today inspires millions of consumers to eat and enjoy more fruits and vegetables every day. From 2012 to 2016, Reinhardt Kapsak held multiple leadership positions in the Food, Nutrition & Health Partnerships as well as Corporate Engagement verticals at what is now known as Bayer Crop Science. While in these roles, her efforts focused on connecting the food, nutrition, culinary, and agriculture communities for greater understanding, collaboration, and innovation. Wendy returned to IFIC after a previous tenure from 2000–2012, including service as Senior Director, Health & Wellness. During this time, she directed food and nutrition communication strategies, including consumer research, opinion leader and media outreach, as well as publications and partnerships, for multiple food safety, nutrition, and agriculture issues. Wendy earned bachelor’s and master’s degrees in nutrition and exercise science from the University of Missouri, Columbia, and James Madison University, respectively. She completed her dietetic internship at Yale-New Haven Hospital — an affiliate of the Yale University School of Medicine.

Dr. Tamika Sims is a science communication and consumer insights expert with nearly two decades of experience helping food system stakeholders navigate policy, technology, and public trust. As Head of Scientific & Communication Intelligence Architecture at S2B Group, an AI-native consultancy working at the intersection of science, culture, and behavior, she translates emerging research and regulatory shifts into strategies that build consumer confidence. Her background includes senior roles at the International Food Information Council, CropLife America, and the International Bottled Water Association, where she led work on food safety, agricultural technology, and regulatory intelligence. Dr. Sims holds a PhD in Virology and Immunology from Morehouse School of Medicine and a MS in Biomedical Science from Georgia State University. She brings a rare combination of scientific rigor, policy fluency, and hands-on experience applying AI to consumer insight — perspectives she'll draw on for this panel's conversation on the role of industry today.

Susan M. Potter, PhD, leads global regulatory strategy at MycoTechnology, securing product approvals and authorizations in more than a dozen countries, including a positive EFSA opinion. She previously served as Director of Scientific and Regulatory Affairs and Vice President, Global Health and Nutrition Sciences at Tate & Lyle, overseeing Americas regulatory compliance and health platform substantiation, and as Global Director of Health and Nutrition at Solae, LLC, a DuPont Company.

Cynthia is a Regulatory Affairs leader at PepsiCo with more than 20 years of experience ‎driving innovation across global food and beverage systems. Throughout her career, she ‎has held roles in both R&D Product Development and Regulatory Affairs, supporting ‎Snacks in Mexico, Global Innovation, and Beverages across Latin America and the United ‎States. She holds a bachelor’s degree in Food Chemistry from the Universidad Nacional ‎Autónoma de México (UNAM).‎

Barb Stuckey is Chief New Product Strategy Officer at Mattson, one of North America’s leading food and beverage innovation firms. She leads the company’s marketing, trends, and thought leadership teams and is widely recognized for her expertise in taste, consumer insights, food trends, innovation, and product development. Over her 30-year career, Barb has helped shape products and innovation strategies for brands across the food industry.

A sought-after speaker and author of Taste: Surprising Stories & Science About Why Food Tastes Good, Barb is known for translating the science of taste into practical insights that drive better products and consumer experiences. She has also served on several industry and nonprofit boards and is a frequent contributor to conversations shaping the future of food.