Eliciting stakeholder perceptions using a novel online engagement platform

Research Public Health Analyst

Education

PhD, Comparative Pathology, University of California, Davis

MS, Preventive Veterinary Medicine, University of California, Davis

DVM, University of Sao Paulo

Dr. Juliana Ruzante is an expert in food safety and public health. She manages and provides technical advice to several projects in food safety and antimicrobial resistance. She works closely with the U.S. federal government and others to support the development of evidence-based policies and practices to prevent foodborne illness from farm to fork. Her expertise were instrumental in RTI’s work with the U.S. Food and Drug Administration, especially the effort to modernize the nation’s food safety regulations.

Dr. Ruzante came to RTI in 2014 from the Pew Charitable Trusts, where she managed a comprehensive research plan on the safety of meat and poultry and served as food safety advisor. She also managed a food safety risk analysis program at the University of Maryland’s Joint Institute for Food Safety and Applied Nutrition. Dr. Ruzante has served on multiple advisory committees for the National Academies of Science, the Food and Agriculture Organization, the U.S. Food and Drug Administration and the U.S. Department of Agriculture. She holds an adjunct faculty appointment at the School of Public Health at San Diego State University, and is a member of the International Association of Food Protection.

Innovation Advisor, Food & Agriculture Lead

Education

MS, Food Science, University of Maryland, College Park

BS, Foods, University of Maryland, College Park

Susan Mayer provides technical and strategic leadership to clients in the food industry. As a member of RTI Innovation Advisors, she has worked with clients and business partners, the government, and education groups to implement innovative technologies and practices. Ms. Mayer is a creative problem-solver with strong communication skills and a design-thinking perspective to complement her technical expertise in food science, technology, and manufacturing. Her notable projects include leading innovation landscapes on food processing technologies and building an external expert panel for a food company looking to expand its product reach. She also developed a manufacturing and food safety framework for food companies to evaluate and select co-manufacturers.

Ms. Mayer joined RTI in 2014 with more than three decades of experience in the food industry. For 17 years, she managed product development and quality programs with the Campbell Soup Company. Additionally, she has taught food science and related topics at Drexel University, Rutgers University, and Temple University. She currently teaches social entrepreneurship at Rowan University. Ms. Mayer is a certified food scientist and holds a professional membership with the Institute of Food Technologists.