TFPA Conference 2024 - Speaker Bios
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Keynote Speaker
BACKGROUND
Alejandro Echeverry is an Associate Professor of Practice in Food Microbiology, Food Safety and Food
Engineering at Texas Tech University. He was awarded a Bachelor of Science degree in food engineering from
LaSalle University (Medellín, Colombia) in 2000, and received his Master of Science degree in food science and a
Ph.D in Animal Science, both with emphasis in food microbiology and safety, at Texas Tech University in 2004 &
2008, respectively. His research focuses on pre- and post-harvest food safety, meat safety, antimicrobial
interventions, use of microwaves for post-packaging sterilization of products (bread, eggs, RTE meat, jerky) as well
as studies on the presence and prevalence of antimicrobial drug resistance pathogenic microorganisms in foods.
He currently teaches several classes at Texas Tech University, including i) food microbiology, ii) Hygienic Design of
Food Processing Plants, iii) Field Studies in Food Processing, and iv) Introduction to Food Engineering.
Dr. Echeverry also provides consulting services to food industry companies and/or law firms on several topics
related to food science, safety, shelf life, SSOPs, CCPs validation protocols, HACCP, preventive controls, food
processing, process control, general microbiology topics, as well as conducting hygienic review of feasibility studies
(site selection, layout consideration, flows, CCPs, etc) when evaluating expansion, renovation and/or design of new
food processing plants.
Dr. Echeverry is an active member of the Institute of Food Technologist (IFT), the American Meat Science
Association (AMSA) and the International Association of Food Protection (IAFP) and currently serves as reviewer
for the Journal of Food Science (JFS), Food Protection Trends Journal (FPT), and the Journal Foods.
Alejandro Echeverry is an Associate Professor of Practice in Food Microbiology, Food Safety and Food
Engineering at Texas Tech University. He was awarded a Bachelor of Science degree in food engineering from
LaSalle University (Medellín, Colombia) in 2000, and received his Master of Science degree in food science and a
Ph.D in Animal Science, both with emphasis in food microbiology and safety, at Texas Tech University in 2004 &
2008, respectively. His research focuses on pre- and post-harvest food safety, meat safety, antimicrobial
interventions, use of microwaves for post-packaging sterilization of products (bread, eggs, RTE meat, jerky) as well
as studies on the presence and prevalence of antimicrobial drug resistance pathogenic microorganisms in foods.
He currently teaches several classes at Texas Tech University, including i) food microbiology, ii) Hygienic Design of
Food Processing Plants, iii) Field Studies in Food Processing, and iv) Introduction to Food Engineering.
Dr. Echeverry also provides consulting services to food industry companies and/or law firms on several topics
related to food science, safety, shelf life, SSOPs, CCPs validation protocols, HACCP, preventive controls, food
processing, process control, general microbiology topics, as well as conducting hygienic review of feasibility studies
(site selection, layout consideration, flows, CCPs, etc) when evaluating expansion, renovation and/or design of new
food processing plants.
Dr. Echeverry is an active member of the Institute of Food Technologist (IFT), the American Meat Science
Association (AMSA) and the International Association of Food Protection (IAFP) and currently serves as reviewer
for the Journal of Food Science (JFS), Food Protection Trends Journal (FPT), and the Journal Foods.
Other Speakers
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Packaging Trends: Materials, Supply Chain & Sustainability JAMES BOWIE - SUPPLYONE [email protected] |
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James is a graduate of Abilene Christian University and presently serves on the TFPA board as Treasurer. He
has enjoyed a 30-year career in distribution and manufacturing. James is the Sales Manager for SupplyOne Dallas-
a position he has held for over 14 years.
SupplyOne is a $1B+ national packaging company with a unique business model including the manufacturing
and distribution of packaging products and equipment. The company’s focus is on small to middle market
processors, providing quality goods and services to help companies be more profitable through a set of
comprehensive programs.
James and his wife Leah will celebrate their 30 th wedding anniversary this June. In addition to having three
sons and a daughter-in-love, they spend as much time as possible playing with and spoiling their two-year-old
grandson.
has enjoyed a 30-year career in distribution and manufacturing. James is the Sales Manager for SupplyOne Dallas-
a position he has held for over 14 years.
SupplyOne is a $1B+ national packaging company with a unique business model including the manufacturing
and distribution of packaging products and equipment. The company’s focus is on small to middle market
processors, providing quality goods and services to help companies be more profitable through a set of
comprehensive programs.
James and his wife Leah will celebrate their 30 th wedding anniversary this June. In addition to having three
sons and a daughter-in-love, they spend as much time as possible playing with and spoiling their two-year-old
grandson.
Martin Hahn uses his background in food technology and his comprehensive understanding of the laws governing the food industry to help clients navigate through the countless regulatory and business issues impacting the industry from farm to table. He recognizes the demands clients face and finds innovative and creative solutions, particularly when responding to observations raised by regulators during inspections. Whether the issue involves obtaining the authorization of a new food or dietary ingredient, complying with manufacturing requirements, labeling or advertising, product recalls, or enforcement, Martin serves as an effective adviser and advocate. Martin has handled almost every issue impacting the food industry. He has a comprehensive understanding of the laws affecting the labeling and advertising of foods, dietary supplements, infant formulas, medical foods, foods for special dietary use, and hemp extracts when positioned as a food or dietary supplements. He helps anticipate new trends and develops the data needed to distinguish a client's products from others on the market. Martin uses his understanding of science and technology in the food industry to provide assistance in obtaining regulatory authorizations to market new food ingredients, food packaging materials, and dietary ingredients. He holds a J.D. from Northwestern University.
Dr. Susan Hanold is an expert in Human Resources strategy, coaching, and leadership, with esteemed
organizations including ADP, Accenture, Invensys, Celanese, Bear Stearns, and Pizza Hut. During her tenure as Vice
President for Strategic Advisory Services at ADP, a leading global strategy and digital technology company, Susan
led the Talent and M&A consulting practices and developed ADP’s client Diversity, Equity, and Inclusion (DE&I)
Maturity Model, underscoring her commitment to creating inclusive work environments.
Prior to her role at ADP, Susan held pivotal positions such as Vice President of Organizational Development at
Bear Stearns, where she facilitated executive team strategy sessions. She also played a key role in designing the
coaching model for Pizza Hut (YUM! Brands) and served as a change management consultant at Accenture.
In her current capacity at Plan Z Solutions, Susan excels in facilitating high-performing team workshops,
providing leadership coaching and training. She holds a Master of Science and Doctor of Philosophy in Leadership
Development from Texas A&M University.
organizations including ADP, Accenture, Invensys, Celanese, Bear Stearns, and Pizza Hut. During her tenure as Vice
President for Strategic Advisory Services at ADP, a leading global strategy and digital technology company, Susan
led the Talent and M&A consulting practices and developed ADP’s client Diversity, Equity, and Inclusion (DE&I)
Maturity Model, underscoring her commitment to creating inclusive work environments.
Prior to her role at ADP, Susan held pivotal positions such as Vice President of Organizational Development at
Bear Stearns, where she facilitated executive team strategy sessions. She also played a key role in designing the
coaching model for Pizza Hut (YUM! Brands) and served as a change management consultant at Accenture.
In her current capacity at Plan Z Solutions, Susan excels in facilitating high-performing team workshops,
providing leadership coaching and training. She holds a Master of Science and Doctor of Philosophy in Leadership
Development from Texas A&M University.
After serving 18 months as a board member, Charlie Morrison, one of the leading restaurant industry CEOs,
stepped in to lead Salad and Go’s next phase of growth as CEO in April 2022. Previously, Charlie served as
Chairman and CEO of Wingstop, where he was responsible for leading the strategic direction of the company and
its global operations. In June of 2015, Charlie led Wingstop in the completion of its initial public offering, listing the
company under the NASDAQ ticker symbol WING, The Wingstop IPO is well regarded as the most successful in the
history of the restaurant industry.
Charlie is an industry veteran with more than 30 years of experience with various companies including Pizza
Hut®, Steak, and Ale® Restaurants, Kinko’s®, Pie Five Pizza Company, and Boston Market®. Charlie is a recipient of
many distinguished restaurant industry awards, including the 2015 Golden Chain Award and the 2016 Silver Plate
award.
Charlie is a graduate of Kansas State University, serves on the Board of Trustees of the KSU Foundation and
chairs the Dean’s Advisory Board for the College of Business. He also serves as Board Chair Emeritus of Cristo Rey
Fort Worth College Prep; a high school focused on providing under-resourced youth in the community an
opportunity to achieve a private, college preparatory education. Charlie and his wife of 33 years, Debbie, reside in
Southlake, TX.
stepped in to lead Salad and Go’s next phase of growth as CEO in April 2022. Previously, Charlie served as
Chairman and CEO of Wingstop, where he was responsible for leading the strategic direction of the company and
its global operations. In June of 2015, Charlie led Wingstop in the completion of its initial public offering, listing the
company under the NASDAQ ticker symbol WING, The Wingstop IPO is well regarded as the most successful in the
history of the restaurant industry.
Charlie is an industry veteran with more than 30 years of experience with various companies including Pizza
Hut®, Steak, and Ale® Restaurants, Kinko’s®, Pie Five Pizza Company, and Boston Market®. Charlie is a recipient of
many distinguished restaurant industry awards, including the 2015 Golden Chain Award and the 2016 Silver Plate
award.
Charlie is a graduate of Kansas State University, serves on the Board of Trustees of the KSU Foundation and
chairs the Dean’s Advisory Board for the College of Business. He also serves as Board Chair Emeritus of Cristo Rey
Fort Worth College Prep; a high school focused on providing under-resourced youth in the community an
opportunity to achieve a private, college preparatory education. Charlie and his wife of 33 years, Debbie, reside in
Southlake, TX.
Justin Rhiner is a Regional Director at Hub Group, a multi-modal $5B asset-based supply chain provider. He
oversees the Account Management Teams in Hub Group’s Dallas, Denver, and Chicago offices. His team is
responsible for providing solutions, service, and savings across transportation modes for both new and existing
clients. Outside of the office, Justin enjoys snowboarding, mountain biking, and pretending he can still play
basketball.
oversees the Account Management Teams in Hub Group’s Dallas, Denver, and Chicago offices. His team is
responsible for providing solutions, service, and savings across transportation modes for both new and existing
clients. Outside of the office, Justin enjoys snowboarding, mountain biking, and pretending he can still play
basketball.
For 25 years, Richard was the co-owner and President of Food Source, LP, a custom food processor of frozen
entrees and sauces. Food Source enjoyed long-term relationships with the nation's largest grocery retailers
(private label), brands (co-packing), and restaurant chains. Since selling the business to a strategic partner in 2016,
Richard has invested his time as a mentor, connector, and investor in the CPG industry. He co-founded DFW CPG,
a thriving ecosystem for the region's CPG brands and leaders. He also mentors and teaches at SKU.is, the nation's leading CPG accelerator.
Richard began his career as an attorney and CPA. Richard also has a passion for writing and is the author of
52StepsForward.com, a blog providing insight and stimulating thought on meaningful topics leading one to a more
fulfilling life. Aside from his business interests, Richard is a board member and supporter of several philanthropic
organizations. He loves road cycling and time with his family, friends, and faith community.
entrees and sauces. Food Source enjoyed long-term relationships with the nation's largest grocery retailers
(private label), brands (co-packing), and restaurant chains. Since selling the business to a strategic partner in 2016,
Richard has invested his time as a mentor, connector, and investor in the CPG industry. He co-founded DFW CPG,
a thriving ecosystem for the region's CPG brands and leaders. He also mentors and teaches at SKU.is, the nation's leading CPG accelerator.
Richard began his career as an attorney and CPA. Richard also has a passion for writing and is the author of
52StepsForward.com, a blog providing insight and stimulating thought on meaningful topics leading one to a more
fulfilling life. Aside from his business interests, Richard is a board member and supporter of several philanthropic
organizations. He loves road cycling and time with his family, friends, and faith community.
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Dr. Susanne Talcott received her Ph.D. in Nutrition from the University of Florida, Gainesville, FL in 2004,
followed by postdoctoral studies in Pharmaceutics at the University of Florida until 2006. In 2006, Dr. Talcott
joined Texas A&M University as Assistant Research Scientist in the Department of Veterinary Physiology and
Pharmacology. In 2008, she joined the Nutrition and Food Science Department as Assistant Professor. Currently,
she is an Associate Professor in the Department of Food Science and Technology where she teaches graduate and
undergraduate courses in the areas of food analysis, functional foods and pharmacometrics of food components as
well as study abroad courses to students in food science and technology. Dr. Talcott's research focuses on applied
translational applied investigation of absorption, intestinal microbial metabolism, and efficacy of botanical
compounds in foods and dietary supplements. She has received over $7 million in funding from federal, national,
and corporate sources. Dr. Talcott has written 100 peer-reviewed journal articles, 5 book chapters and gave over
25 invited presentations at national and international conferences. She has been serving on 38 graduate
committees as member, and chaired or co-chaired 8 MS- and 18 doctoral student committees. Dr. Talcott works
with food industry in the area of functional food ingredients and FDA and FTC compliance.
Susanne Talcott, Ph.D.,Assoc. Professor of Nutrition, Food Science and Technology Department, Texas A&M
University, 1500 Research Parkway, Bldg. A, 220K, College Station, TX 77845.
followed by postdoctoral studies in Pharmaceutics at the University of Florida until 2006. In 2006, Dr. Talcott
joined Texas A&M University as Assistant Research Scientist in the Department of Veterinary Physiology and
Pharmacology. In 2008, she joined the Nutrition and Food Science Department as Assistant Professor. Currently,
she is an Associate Professor in the Department of Food Science and Technology where she teaches graduate and
undergraduate courses in the areas of food analysis, functional foods and pharmacometrics of food components as
well as study abroad courses to students in food science and technology. Dr. Talcott's research focuses on applied
translational applied investigation of absorption, intestinal microbial metabolism, and efficacy of botanical
compounds in foods and dietary supplements. She has received over $7 million in funding from federal, national,
and corporate sources. Dr. Talcott has written 100 peer-reviewed journal articles, 5 book chapters and gave over
25 invited presentations at national and international conferences. She has been serving on 38 graduate
committees as member, and chaired or co-chaired 8 MS- and 18 doctoral student committees. Dr. Talcott works
with food industry in the area of functional food ingredients and FDA and FTC compliance.
Susanne Talcott, Ph.D.,Assoc. Professor of Nutrition, Food Science and Technology Department, Texas A&M
University, 1500 Research Parkway, Bldg. A, 220K, College Station, TX 77845.
