<em>Journal of Food Protection</em> Selects Lauren Jackson as Scientific Co-Editor
Monday, November 3, 2014
Des Moines, Iowa – The Journal of Food Protection (JFP) has selected Dr. Lauren S. Jackson for the position of Scientific Co-Editor. First published in 1937, JFP is an internationally recognized leading publication in the field of food microbiology, with a readership exceeding 11,000 scientists from 69 countries. Dr. Jackson will assume her duties January 1, 2015.
Dr. Jackson’s position will include working closely with the IAFP Editorial Staff and other Scientific Co-Editors to manage the peer-review process of submitted manuscripts for publication in JFP; and serving as an intermediary between manuscript reviewers and authors. She joins fellow Co-Editors P. Michael Davison, Joseph Frank and Elliot T. Ryser.
Dr. Jackson currently serves as Chief of the Process Engineering Branch (PEB) at the U.S. Food and Drug Administration (FDA), Institute of Food Safety and Health (IFSH) in Bedford, Illinois. She has been with the FDA since 1991, serving in various positions including Acting Chief, Research Food Technologist and Staff Fellow.
Dr. Jackson is an internationally recognized expert in several areas, including the effects of processing on food constituents and contaminants, food allergen control, the stability of bio-threat agents, and the analysis and detection of chemical contaminants and constituents in food. She has authored/co-authored 36 peer-reviewed publications, ten book chapters, more than 125 meeting abstracts and has made more than 40 invited presentations.
Dr. Jackson holds a B.S. in Food Science from Cornell University, and an M.S. and Ph.D. in Food Science from the University of Wisconsin–Madison. She has been an IAFP Member since 2004.
About International Association for Food Protection
The International Association for Food Protection (IAFP) represents more than 4,300 food safety professionals committed to Advancing Food Safety Worldwide®. The association includes educators, government officials, microbiologists, food industry executives and quality control professionals who are involved in all aspects of growing, storing, transporting, processing and preparing all types of foods. Working together, IAFP members, representing more than 70 countries, help the association achieve its mission through networking, educational programs, journals, career opportunities and numerous other resources.