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Teaching Science with Food Safety

Julie E. Moss, PhD, RD
Dr. Julie Moss Dr. Julie Moss received a bachelor’s degree in medical nutrition from The Ohio State University in 1994, a master’s degree in nutrition from the University of Cincinnati in 1995 and a doctorate in food science from the Florida State University in 2000. Her graduate research focused on tree nut allergens and polyphenolic compounds. While completing her graduate degrees, Dr. Moss was a practicing dietitian and taught collegiate nutrition and food science courses at the Florida State University and the University of Florida.

Dr. Moss joined the FDA in 2001 as a consumer safety officer in the Center for Food Safety and Applied Nutrition. She began her FDA career in the Office of Plant and Dairy Foods developing policy for the microbiological safety of fresh fruits and vegetables, coordinating and instructing international training courses for produce safety related issues (e.g., good agricultural practices), and assisting in the development of FDA’s bioterrorism regulations. Dr. Moss then moved to the Office of Nutrition, Labeling and Dietary Supplements working on nutrition policy involving trans fat, health claims, and other nutrition labeling issues. Most recently, she is the Deputy Director for the International Affairs Staff working on international aspects of food safety and nutrition for FDA.

Alan M. Tart
Alan M. Tart Alan Tart received a Bachelor of Science degree in Biology with a minor in Chemistry from Berry College in Rome, GA. In 1997, after a short stint of teaching high school biology and physical science, Alan joined the U.S. Food and Drug Administration as a Microbiologist in FDA’s Southeast Regional Laboratory.

In 1999, Alan became a Regional Retail Food Specialist. Alan's responsibilities include performing food safety surveillance and oversight for Special Security Events like the G8 Summit and Olympics and disaster relief efforts such as Hurricanes Katrina, Rita, and Gustav and representing FDA on numerous national food safety and food defense committees.

In 2004, Alan was elected by his peers to serve as Co-Team Leader for the FDA National Retail Food Field Team. In this capacity, Alan serves as a member of FDA’s Retail Food Steering Committee that is responsible for formulating and coordinating the Agency’s strategic plan and policy on retail food safety issues.

Alan is a recent graduate of the Atlanta Federal Executive Board Leadership Government Program – a distinctive program that is designed to enhance the team building, leveraging, and interpersonal skills of government leaders. This program provides essential training to government leaders in such topics as emergency preparedness, recruitment and retention of the best and brightest employees, conflict resolution, communication, and community engagement.

For more information contact webseminars@nsta.org

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Underwritten in part by FDA