NSF Vice President Named Adjunct Assistant Professor for Michigan State University

Ann Arbor, MI – William C. Schwartz, Ph.D., vice president of NSF International, has been named an adjunct professor at Michigan State University (MSU). As an adjunct MSU professor, he will educate students on international food safety certification and its impact on emerging scientific and industrial issues.

While teaching university courses, Dr. Schwartz will continue to lead the expansion of the food processing and food safety programs at NSF. During his five years at NSF, he has directed the delivery of process-based audit services to food processing, distribution, and packaging clients. He is responsible for all programs under NSF-Cook & Thurber, the processor food safety certification business (HACCP, SQF, ISO 22000, GMP+13) and the nonfood compounds registration program.

"The Department of Food Science and Human Nutrition places high value on the contributions of our adjunct faculty to our programs," said Professor and Chairperson Gale M. Strasburg, Ph.D., Department of Food Science and Human Nutrition, Michigan State University. "With over 30 years of outstanding achievements in food industry, Dr. Schwartz offers a unique perspective that will prove invaluable to the students and faculty of MSU. We are pleased to have him as a member of our team."

Prior to joining NSF, Dr. Schwartz was with the Sara Lee organization for seven years, serving as vice president of technical services for Sara Lee Branded Foods, where he led food safety, quality assurance, regulatory compliance and related initiatives. Prior to that, he held a variety of food safety leadership positions, including director of technical services for Butterball Turkey Co. and director of product development for Armour Swift-Eckrich. Dr. Schwartz is also a past director and president of the American Meat Science Association (AMSA).

"It is an honor to serve as an adjunct professor at MSU and to work with faculty and students that are developing initiatives that will have a positive and lasting impact on the food industry, the regulatory community and the consuming public," said Dr. Schwartz.

Dr. Schwartz has held active roles in the technical groups of the American Meat Institute, National Turkey Federation, National Livestock and Meat Board, and he serves on the Board of Directors for the International HACCP Alliance. He holds a doctorate degree in meat science from the University of Nebraska, a master's degree in meat science from Colorado State University, and a bachelor's degree in animal science and agricultural business from the University of Wisconsin-River Falls.

About NSF International: NSF International, an independent, not-for-profit organization, helps protect you by certifying products and writing standards for food, water, air and consumer goods (www.nsf.org). Founded in 1944, NSF is committed to protecting public health and safety worldwide. NSF is a World Health Organization Collaborating Centre for Food and Water Safety and Indoor Environment. Additional services include safety audits for the food and water industries, management systems registrations delivered through NSF International Strategic Registrations, Ltd., organic certification provided by Quality Assurance International and education through the NSF Center for Public Health Education.

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