Course Instructor Profiles

Leslie D. Bourquin

Dr. Leslie Bourquin, Associate Professor and Food Safety Specialist, Michigan State University

Dr. Bourquin is an Associate Professor and Food Safety Specialist in the Department of Food Science and Human Nutrition, and the National Food Safety and Toxicology Center at Michigan State University. He also is a core faculty member in the Center for Advanced Studies in International Development and the Center for Integrative Toxicology at Michigan State University. Dr. Bourquin's research program focuses on the impacts of public and private food safety standards, barriers to their acceptance and effective implementation by the food industry, and the potential impacts of these standards on public health. Dr. Bourquin's outreach and development work focuses on applied research, education and capacity building, and risk communication on food safety issues. He provides consultation, education and training on general food safety practices, Good Agricultural Practices, Good Manufacturing Practices, Good Hygiene Practices and HACCP (Hazard Analysis and Critical Control Points) for food producers and processors, foodservice workers, and government agencies throughout the United States and internationally. Dr. Bourquin has conducted numerous food safety training programs internationally, having organized and instructed courses in several Asian, Africa and European countries. Dr. Bourquin also maintains a basic research program in human nutrition which focuses on the potential of diet (specifically flavonoids from fruits and vegetables) to influence gastrointestinal tract health and cancer risk in humans. He is the Co-director of USAID-MSU-Indian Horticulture Development Alliance (IHDA) programme and is the point person at MSU for technical backstopping and general project management.

Kevin Swoffer

Mr. Kevin Swoffer, Director, KPS Resources Ltd., Chairman of the GFSI Technical Committee

Mr. Swoffer was nominated as the Chairman of the Global Food Safety Initiative (GFSI) Technical Committee by the GFSI Board in December 2007. He is an independent consultant to the food and drinks industry. With over 30 years experience within the food manufacture and retail sectors, holding executive positions within Nestle UK and Safeway Stores pic, he has been involved with the development of food safety standards since 1993 and was Head of Technical Services at the British Retail Consortium between 2002 and 2006. He has been appointed as a Board member of the UK Beef and Lamb Sector Levy Board and sits on the UK Advisory Committee on Novel Foods and Processes (ACNFP). In 2009 he was appointed as an expert on food quality and safety private standards for UNIDO (United Nations Industrial Development Organization). Mr. Swoffer was one of the founding members of the GFSI in 2000 and has been actively involved with the development of GFSI in recent years. Mr. Swoffer, 53 years old, is a graduate in Food Science and is a Fellow of the Institute of Food Science and Technology. Founded in 2007, KPS Resources offers consultancy services to the food and drink industry with specific focus on food safety management, crisis management and technical training.