Managing Food Safety Failures

Rachel Linck, Ph.D., Director-Technology, Chemir Analytical Services

Dr. Linck is a Director – Technical Services at Chemir Analytical Services. In this role, she uses her knowledge of chemistry and analytical procedures to work with clients and design investigations that meet their individual needs. Dr. Linck joined Chemir in 2006 as a Senior Analytical Chemist where she executed experiments using a variety of methodologies and instruments including NMR, HPLC, FT-IR, LC/MS, SEM/EDXA and UV-Vis.

While at Chemir, Dr. Linck has worked on a variety of investigative studies related to the food and beverage industry. She has participated in the analysis of meat for toxic substances, the identification of an off-odor in processed potatoes, and investigated packaging leaching in frozen foods. Dr. Linck has also spoken and presented posters at industry events such as Pittcon 2009 and the Food Safety Summit 2009.

Dr. Linck completed her doctoral research in the lab of Professor Thomas B. Rauchfuss at the University of Illinois at Urbana-Champaign where she specialized in inorganic chemistry. While a student, she excelled at organometallic chemistry and spectroscopy and has published several papers and posters regarding her investigations. Rachel finished her academic career with many awards and accolades, including the T.S. Piper Award for Outstanding Contributions to Inorganic Chemistry. After earning her Ph.D., Dr. Linck worked as a postdoctoral research associate in the laboratory of Professor Judith N. Burstyn at the University of Wisconsin where she specialized in bioinorganic spectroscopy.

Dr. Linck is a member of the American Chemical Society, the International Association for Food Protection, and the National Meat Association.

Steve Saunders, Ph.D., D.A.B.T., Managing Scientist, Exponent

Dr. Saunders is a Managing Scientist in Exponent’s Food Safety and Regulatory practice.   This practice is dedicated to providing clients with support in issue management, food toxicology including safety assurance of ingredients, and turn-key assistance in the development of food safety and regulatory programs.

Dr. Saunders has more than 20 years of experience in the consumer packaged goods industry, most recently serving as Vice-President for Food Safety and Nutrition (FSN) in Frito-Lay’s Research and Development department.  His group ensured that products were safe and complied with regulations, provided nutritional strategies to product developers and developed leading edge research to aid in the design of next generation foods.  Dr. Saunders also has extensive experience in acrylamide mitigation strategies.

Dr. Saunders received his Ph.D. in Pharmacology from the University of North Carolina, and after completion of a post-doctoral fellowship began his career as a Research Assistant Professor in the Department of Medicine at the University Of North Carolina School Of Medicine.  Prior to joining Frito-Lay he also held positions at the US Environmental Protection Agency as a toxicologist and Program Manager in the Office of Pesticides, and at RJR-Nabisco as a toxicologist in the Scientific Affairs Division.  Dr. Saunders served previously as a Temporary Advisor to the World Health Organization Joint Meeting on Pesticide Residues (WHO/FAO JMPR) and other WHO consultations, and was an ad hoc member of the USEPA FIFRA Science Review Board.  He is an Adjunct Professor of Biology at Lees-McRae College, and was certified in 1989 by the American Board of Toxicology.  Dr. Saunders is a full member of the Society of Toxicology and the American College of Toxicology.