Ken Dreyer
Decon 7
Senior VP Food & Biosecurity
Dr. Mark D. Tucker, Chief Science Officer, Decon7, recently retired from a 35-year career at Sandia National Laboratories in Albuquerque, NM where he was a Distinguished Member of the Technical Staff. While at Sandia, his research was focused on the development of innovative technologies for the decontamination of chemical and biological warfare agents and other toxic chemical and biological materials. He is a co-inventor of the original Sandia Decontamination Foam technology and the inventor of the modified and enhanced D7 formulation. Mark currently holds eighteen U.S. patents related to decontamination and other technologies. While at Sandia, Dr. Tucker also led or was a primary technical contributor on several large projects funded by the US Department of Homeland Security and/or the US Department of Defense that focused on the development and implementation of processes, procedures and technologies to rapidly restore critical infrastructure, critical assets, and urban areas following the release of a chemical or biological warfare agent or other highly toxic materials. Dr. Tucker was also the project lead and/or primary technical contributor for the development of several software-based modeling and simulation applications focused on the analysis of recovery options and resource requirements following the release of chemical, biological, or radiological agents. Dr. Tucker holds a Ph.D. in Civil Engineering from the University of New Mexico (1997), a M.S. in Civil Engineering from the University of New Mexico (1993), a M.S. in Mechanical Engineering from the University of Texas at Austin (1983) and a B.S. in Engineering from Purdue University (1980).

Kerri Gehring
Texas A&M University
Professor, Presidential Impact Fellow, Meat Science
Kerri is currently a Professor and Presidential Impact Fellow in the Meat Science Section of the Animal Science Department at Texas A&M University and the President/CEO of the International HACCP Alliance. Kerri earned 3 degrees from Texas A&M University. She has published multiple refereed journal articles and other publications. Her research focus includes food safety, quality, and nutrition. Kerri conducts HACCP/food safety training and disseminates food safety information across the U.S. by serving on multiple panels and programs. She works closely with the industry and provides valuable assistance with HACCP implementation, and she assists very small, small, and large establishments by providing hands-on assistance to help them develop and implement scientifically sound food safety programs that will comply with regulatory requirements. Her efforts and dedication to food safety are recognized on a national and international basis.