George Evancho
George Evancho's career in the food industry spans nearly 42 years, 39.5 of which were spent with Campbell Soup Co. Over the years, he held various positions in R&D, analytical services, mushroom research, microbiology, food safety, and quality, retiring as Group Director – Food Safety in July 2008. He led Campbell's global food safety program (which included microbiology and thermal processing) and provided technical support for its global operations. He currently serves as Senior Fellow for Corporate Relations of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland.
George is a member of the Institute of Food Technologists and has been active in various professional organizations over the years. He served on several Committees and sub-Committees of the National Food Processors Association (now Grocery Manufacturers Association), served as advisor to the U.S. Delegation to the Codex Committee for Food Hygiene, served as member and Chair (1990-1994) of the Technical Committee on Food Microbiology of the International Life Sciences Institute, member and Chair (2006-2008) of the Executive Advisory Board of the National Center for Food Safety and Technology in Chicago, member and Chair (2006-2008) of the Board of Advisors of the Center for Food Safety, University of Georgia, and has been a member of the JIFSAN Advisory Council for almost 10 years. He is a contributing author to several books on food safety, has published numerous scientific papers on microbiology and food safety and contributed chapters to the Compendium of Methods for the Microbiological Examination of Foods.
