Webinar On-Demand

Bioengineering (GMO) Standard Disclosure Webinar

This event is available for NCA member companies and qualified retailers.

Presenters:

Debra Miller, PhD
Senior Vice President of Scientific & Regulatory Affairs
National Confectioners Association
Debra L. Miller, PhD, is a graduate of Juniata College (Huntingdon, PA) and The Pennsylvania State University with a doctoral degree in Biobehavioral Health and a doctoral minor in Nutrition Science. She is currently the Senior Vice President of Scientific & Regulatory Affairs at the National Confectioners Association where she is responsible for technical leadership on labeling, food safety and other food regulations and serves as staff lead for NCA’s Chocolate Council. Dr. Miller also leads NCA’s nutrition and food policy initiatives, which span local, state, federal and international arenas advocating for science-based approaches. She works closely with government agencies, other trade organizations and NCA members on food/nutrition science and regulatory issues.
John Dillard
Principal
OFW Law
John Dillard is a principal at OFW Law. He provides general counsel services to several food and agricultural trade associations. In this role, he provides advice on corporate governance, contract drafting and evaluation, antitrust, director fiduciary responsibilities, and employment matters. John obtained his undergraduate degrees in Animal and Poultry Sciences and Agricultural and Applied Economics from Virginia Tech. He earned a master’s degree in Agricultural Economics from Purdue University and his law degree cum laude from the University of Richmond. John has an extensive background in agriculture dating back to his family’s beef cattle operation in Virginia. He speaks extensively to producers, manufacturers, and fellow counsel and writes columns on legal and policy issues for Farm Journal and National Provisioner.
Elizabeth Fawell
Partner
Hogan Lovells
Elizabeth has worked with every segment of the food industry, including manufacturers, distributors, retailers, restaurants, and food service operators, as well as their trade associations. Her work on behalf of food industry clients with the Food Safety Modernization Act (FSMA) since its inception and her understanding of Hazard Analysis Critical Control Point (HACCP) systems provides her with the experience and perspective needed to counsel clients on how to comply with new requirements under the law. Elizabeth is also a Preventive Controls Qualified Individual (PCQI) and has completed the FSPCA PCQI training.