Chemistry of Food, Food Production, and Food Contact Materials

Mark Benvenuto is a Professor of Chemistry at the University of Detroit Mercy, in the Department of Chemistry & Biochemistry. Benvenuto received a B.S. in chemistry from the Virginia Military Institute, and after several years in the Army, a PhD. in inorganic chemistry from the University of Virginia. After a post-doctoral fellowship at the Pennsylvania State University, he joined the faculty at the University of Detroit Mercy in 1993.Satinder Ahuja worked at Novartis Corporation for over 25 years in various leadership positions and simultaneously served as adjunct professor for several universities. For the last decade, he has been helping solve water contamination problems worldwide. As a founder of Ahuja Academy of water Quality at UNC Wilmington, he encourages research on various water quality issues.Timothy Duncan is a research scientist at the Center for Food Safety and Applied Nutrition, part of the U.S. Food and Drug Administration. His primary research focus is safety of nanomaterials utilized in foods and food contact materials. Dr. Duncan received his B.S. in chemistry from Haverford College and his Ph.D. in physical/inorganic chemistry from the University of Pennsylvania, where he also completed a post-doctoral fellowship. He has been with FDA since 2009.Gregory Noonan is a Research Chemist in the Office of Regulatory Science in the Center of Food Safety and Applied Nutrition at the US Food and Drug Administration. Noonan received his B.S. in chemistry from SUNY Albany and his M.S and Ph.D. in chemistry from Michigan State University. He also worked as a postdoctoral fellow in the Department of Civil Environmental Engineering at the Massachusetts Institute of Technology.Elizabeth S. Roberts-Kirchhoff is Professor of Chemistry and Biochemistry at the University of Detroit Mercy. Roberts-Kirchhoff received a B.S. in Chemistry from Texas A & M University and a Ph.D. in Biological Chemistry from the University of Michigan. After postdoctoral research at Wayne State University and The University of Michigan, she joined the faculty at the University of Detroit Mercy in 1997.

• 1. Overview 2. Sustainability in Foods and Food Production: The Roles of Peer Reviewed Science and Corporate Initiatives 3. The New Inconvenient Truth: Global Contamination of Food by Chemical Pollutants, Particularly Heavy Metals and Metalloids 4. FDA's Regulation of Nanotechnology in Food Ingredients 5. A Comprehensive Study into the Migration Potential of Nano Silver Particles from Food Contact Polyolefins 6. Food Packaging: Strategies for Rapid Phthalate Screening in Real Time by Ambient Ionization Tandem Mass Spectrometry 7. Examination of a Selection of the Patent Medicines and Nostrums at the Henry Ford Museum via Energy Dispersive X-ray Fluorescence Spectrometry 8. Analysis of Nine Edible Clay Supplements with a Handheld XRF Analyzer