<br/>Dr. Lauren Jackson is Chief of the Process Engineering Branch (PEB) at the U.S. Food and Drug<br/>Administration (FDA)/Center for Food Safety and Applied Nutrition /Division of Food Processing Science and Technology (DFPST), located in Bedford Park, IL. She received her B.S. in Food Science from Cornell University (1984) and her M.S. (1987) and Ph.D. (1990), both in Food Science, from the University of Wisconsin-Madison. The focus of her Ph.D. research was on development and evaluation of microencapsulated nutrients for use in food fortification. After completing her Ph.D, Dr. Jackson joined the FDA located in Bedford Park, IL as a Staff Fellow, and was promoted to the position of Research Food Technologist in 1994. From 2009 – 2014, Dr. Jackson served as Acting Chief of the Food Chemistry and Nutrition Team at FDA. In 2014, she was promoted to the position of Chief of PEB. In her current position, Dr. Jackson provides managerial leadership, program direction, guidance and general oversight to 13 research scientists. She is also responsible for initiating, leading and conducting research projects<br/>dealing with processing and its effects on food safety. Dr. Jackson’s expertise is in the following areas: the effects of processing on food constituents and chemical contaminants, food allergen control, the stability of biothreat agents, and the analysis of chemical contaminants, constituents and allergens in food. In addition to Dr. Jackson’s research and management accomplishments at FDA, she also serves in several regulatory roles within the Agency. She is one of FDA’s subject matter experts on allergen control, mycotoxins in food, acrylamide, furan and other heat produced toxicants. Dr. Jackson has authored or co-authored over 50 peer reviewed papers, 11 book chapters and co-edited five books. She is actively involved in the Institute of Food Technologists (IFT), the American Chemical Society (ACS), and the International Association for Food Protection (IAFP), and serves as Scientific Editor for the Journal of Food Science and the Journal of Food Protection. She has taught lectures in food chemistry and food safety at Illinois Institute of Technology (IIT), and has served as mentor/advisor for three doctoral candidates at the University of Nebraska-Lincoln, Department of Food Science and Technology, and &gt;10 master’s degree candidates at IIT.<br/>

My career as a regulatory scientist at U.S. Food and Drug Administration

255th National Meeting (2018)

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