Richard C. Whiting, Ph.D.
Senior Scientist
FDA,CFSAN, HFS-300
5100 Paint Branch Parkway
College Park, MD 20740
301-436-1925
fax 301-436-2632
E-mail rwhiting@cfsan.fda.gov
Dr. Whiting is a Senior Scientist at the Food and Drug Administration, Center for Food Safety and Applied Nutrition and provides expertise on food borne microbial pathogens and risk assessments. He has an active research program in modeling the growth, survival and thermal death of microorganisms. He is also active in developing the linkages of predictive models to risk assessments and HACCP programs and in using risk assessments to meet regulatory concerns. He also oversees a research group that is developing rapid and simple methodologies to detect microbial bioterrorism agents in foods. Previous research included the quality and microbiology of low-salt meat products and the biochemistry of meat quality.
Dr. Whiting received his B.Sc. from the University of Wisconsin, M.Sc. from the
University of British Columbia and Ph.D. from Oregon State University, all in food
science.
He conducted research with the USDA, Agricultural Research Service from 1977 to
1998 and joined FDA, CFSAN in 1998.
He has 120 publications and numerous presentations, is a member of Inst. Food Technologists, Intl. Assoc. Food Protection and Soc. Risk Analysis, and serves on the editorial boards of the International J. Food Microbiology and Food Protection Trends and as associate editor for J. Food Science. He is past chairman of the Philadelphia Section of the Institute of Food Technologists and the Risk Analysis Professional Development Group of IAFP. He was a member of the teams that received the USDA Superior Service Award for developing models for pathogen growth and survival, USDA Honor Award for Excellence for the Salmonella in eggs risk assessment, and FDA's Group Recognition Award for the Listeria monocytogenes risk assessment.
Current activities include developing specific product risk assessments for Listeria monocytogenes in RTE foods and frameworks for microbial risk assessment and management with the Codex Committee on Food Hygiene.