Tracie Sheehan, Ph.D.
Title
VP, Technical Services
Company
Merieux NutriSciences
Presentation Description:
Consumer conceptions about pet food formats: Kibble, canned, alternative — Tracie Sheehan, Ph.D., vice president, technical services, Merieux NutriSciences, shares the best practices to minimize mycotoxin risks in pet food ingredients to protect consumers, brands and business reputation. Protecting pet food consumers from harmful mycotoxins is critical to maintaining trust and brand loyalty. This session provides an overview of the primary mycotoxins impacting ingredients on a global basis; reviews recent recalls and outbreaks related to mycotoxins and the impact to the industry; and covers best practices in selecting and storing ingredients, establishing specifications and monitoring supplier ingredients to minimize the impact of mycotoxins on your bottom line.
Experience:
Tracie Sheehan, Ph.D., is currently leading technical services at Mérieux NutriSciences (Silliker), which provides customers with auditing, consulting, training and labeling services. Prior to this role, she served as chief health, quality and sustainability officer for ARYZTA for seven years. She previously worked for the Sara Lee Corporation as senior vice president of food safety and scientific affairs for eight years and Kellogg Company for 11 years. Sheehan is a founding member of the Board of Directors for the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska. She has previously chaired the Scientific Advisory Committee of the American Meat Institute and served on the National Academy of Sciences Food and Nutrition Board, International Life Sciences Institute (ILSI) Allergy and Immunology Institute, and ILSI Food Toxicology and Safety Assessment Committee. She served on the Joint Institute for Food Safety and Applied Nutrition Advisory Council and the National Center for Food Safety and Toxicology Advisory Council. Sheehan received her Ph.D. in analytical chemistry from the University of South Carolina.
