Professional Profile
Dr. Fernando Sampedro is a food scientist with ToxStrategies’ Foods and Consumer Products Practice. He has 15 years of experience as an international consultant and is also an affiliated professor at the University of Minnesota, with a distinguished academic career of 20 years. He holds an M.Sc. and a Ph.D. in Food Science and Technology. His expertise includes microbial and chemical quantitative risk assessment and related software (@Risk, FDA-IRISK, Combase, ICMSF), development of national risk-based food inspection and surveillance programs (domestic and import-export), process validation, microbial inactivation kinetics, HACCP, and FSMA (preventive control for human and animal food, FSVP, produce safety rule and intentional adulteration rule). He has led research and consultancy projects with numerous companies, industry associations, and federal and international agencies. He has trained government, academia, and industry professionals in 18 countries in the areas of food safety, risk analysis, and FSMA.
Dr. Sampedro has delivered 85 workshops (in both English and Spanish) in the areas of food safety, risk analysis tools, allergens risk management, food processing, HACCP validation, and FSMA. He has worked with groups in industry, government, and academia, both domestically and in Argentina, Canada, Chile, Colombia, Costa Rica, Ecuador, Ethiopia, Honduras, Kenya, Mexico, Paraguay, Peru, Philippines, Spain, Thailand, Uganda, Uruguay, and Vietnam. He has also served as an invited lecturer at universities in Colombia, Uruguay, and Thailand.
Dr. Sampedro has published 45 articles and nine book chapters in the peer-reviewed literature (see a partial list below and the full list at https://orcid.org/0000-0003-1155-2751). He has conducted 25 research projects and developed 15 technical reports to commodity organizations and the food industry, including such examples as the USDA Foreign Agricultural Service, the American Frozen Food Association, the National Cattlemen’s Beef Association, the National Pork Producers Council, the U.S. National Center for Food Protection and Defense, and the Pan American Health Organization (Brazil). He has given 40 invited presentations at national international conferences and symposia and is a member of multiple professional societies and institutes.