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Science Concepts and Inquiry with Food
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Dr. Stefano Luccioli
Dr. Stefano Luccioli is currently the Senior Medical Advisor in the Office of Food
Additive Safety in the Center for Food Safety and Applied Nutrition. He is board
certified in internal medicine and in the field of allergy & immunology. Dr. Luccioli
received his medical degree and completed his internal medicine training at Georgetown
University Medical Center. He subsequently completed a clinical and research fellowship
in allergy & immunology at the National Institute of Allergy and Infectious Diseases
of the National Institutes of Health. He has been in his current FDA position since
June of 2002 where he is involved in the pre-market evaluation of food ingredients.
He is also a scientific advisor for the Center of Food Safety and Applied Nutrition
in activities related to food allergy.
Sherri A. McGarry
Ms. McGarry is a Foodborne Outbreak Coordinator on the Emergency Coordination and
Response Staff in the Office of Compliance, Center for Food Safety and Applied Nutrition,
U.S. Food and Drug Administration. She has over 15 years of experience in working
at the FDA and most currently investigates and responds to emergencies, including
terrorism events, involving food and cosmetic products regulated by FDA. These activities
involve coordination with other federal agencies, industry, states, foreign governments,
and other stakeholders. Ms. McGarry is involved in developing Emergency Response
Plans and Procedures for both the Center and Agency, planning and implementing bioterrorism
exercises, and providing microbiological expertise in ongoing foodborne outbreaks
and food defense activities. To prevent future produce-related outbreaks, Ms. McGarry
has developed and trained domestic and international officials in Good Agricultural
Practices and served on teams investigating fruit production and packing.
Earlier in her career at FDA, she evaluated domestic and international laboratories
and conducted wastewater disinfection research. She earned a Master of Science degree
in Microbiology from the University of Rhode Island. She is a member of the International
Association for Food Protection, American Society for Microbiology, and the AOAC
International.
For more information contact symposia@nsta.org
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Underwritten in part by FDA |