Food Safety Magazine has recently announced that Theodora Morille-Hinds, M.Sc., will receive the magazine’s Distinguished Service Award at the 2019 Annual Meeting of the International Association for Food Protection (IAFP), July 21–24, in Louisville, KY.
Theo Morille-Hinds joined The Kellogg Company as a senior director of global food safety and sanitation in July 2011 and was promoted to vice president of global quality food safety in November 2013. In this role, she provides leadership for multiple global functions including food safety, quality compliance to design, quality innovation, supplier for ingredients, packaging and premiums, auditing and quality management systems. Prior to joining Kellogg, Theo was employed by Kraft in Tarrytown, NY. Theo is on the Food Safety Advisory Board of the University of Georgia and Tuskegee University. She is also President of the Board of Safe and Secure Approaches to Field Environments, and affiliated with a number of industry associations. She advocated and secured funding for the Center for Research on Ingredient Safety, which was formed to ensure credible, relevant information on ingredient safety is accessible to a wide range of decision-makers, at Michigan State University.
Past recipients of the award include Reginald Bennett, M.Sc., Dane Bernard, M.Sc., Larry Beuchat, Ph.D., Robert L. Buchanan, Ph.D., John N. Butts, Ph.D., Darin Detwiler, Ph.D., Keith Ito, Allen Katsuyama, Connie Kirby, M.Sc., John W. Larkin, Ph.D., Huub Lelieveld, Barbara Masters, D.V.M., Ann Marie McNamara, Ph.D., William Sperber, Ph.D., Steve Taylor, Ph.D., David Theno, Ph.D., Bruce Tompkin, Ph.D., and Don L. Zink, Ph.D.