Dr. William Yan obtained his Master degree in Microbiology and Ph.D. degree in Medical Microbiology and Infectious Diseases from the University of Alberta. He completed his post-doctoral training at Tufts University Medical School in Boston, MA before beginning his career in Health Canada as a Research Scientist in 1995. Between 1999 and 2009, he was Head of the Office of Biotechnology in the Food Directorate, Chief of the Evaluation Division in the Bureau of Microbial Hazards, and Director of the Health Effects Division of the Pest Management Regulatory Agency. In 2010, Dr. Yan was appointed as Director of the Bureau of Nutritional Sciences in the Food Directorate. Since then, he has provided leadership in the Bureau’s work on developing nutritional standards and regulations as well as pre-market assessment of novel foods, novel fibres, health claims and infant formulas. He is currently leading the work on Supplemented Foods as well as projects under Health Canada’s Healthy Eating Strategy such as sodium reduction and nutrition labelling initiatives.
Dr. Brent Kobielush received his B.S. from Bethel University (St. Paul, MN) in Chemistry and a M.S. and Ph.D. from the University of Rochester School of Medicine and Dentistry (Rochester, NY) in Toxicology. From 2009 – 2015, Brent was the Manager of Toxicology for General Mills where he was responsible for assuring the chemical composition of all General Mills’ products meets applicable product safety and regulatory standards. Currently, Brent is the Director, U.S. Regulatory Affairs at Cargill, Inc. where he provides leadership and technical regulatory direction to ensure that Cargill products and processes are compliant with all applicable US FDA food laws/regulations, with a primary emphasis towards implementation of emerging FSMA requirements.
Brent is currently a member of many professional organizations including the Society of Toxicology (SOT), the Institute of Food Technologists (IFT), the International Association of Food Protection (IAFP), and the Association of Food and Drug Officials (AFDO). He has served as the Secretary of the Toxicology and Safety Evaluation Division at the Institute of Food Technologists (IFT), President of the Northland Regional Chapter and Food Safety Specialty Section at the SOT, Chair of the Food and Chemical Safety (FCS) Committee at the International Life Sciences Institute of North America (ILSI NA) and Chair for the Chemical Management and Regulatory Inspection and Compliance Committees at the Grocery Manufacturer’s Association (GMA). In addition, he currently serves as a board member for the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska.
Born and raised on a mixed farm in Saskatchewan, Kelly began her education in food at a young age. She completed her degree in Food Science from the University of Saskatchewan, College of Agriculture and Bioresources in 2004. Upon completion of University Kelly began her professional career working for the Saskatchewan Food Industry Development Centre, as their HACCP Coordinator responsible for their federally inspected facility with a number of certifications including: meat, dairy, processed food and organic certification. She continued working with the Food Centre moving into developing plant specific food safety plans for industry and training industry on the importance of food safety, HACCP, record keeping, sanitation and how to effectively train staff. In Kelly’s current role she participates on several federal, provincial and territorial committees to ensure that Saskatchewan’s food industry interests are represented. She also works with partners to engage industry and make them aware of upcoming regulatory changes and impacts these may have to the Saskatchewan food industry and their businesses.