Dr. James Marsden has over fifty years’ experience in the food industry with a strong background in working with government officials, regulators, and for food companies, trade associations and in academia. He advised the White House on food safety and environmental controls and testified on numerous occasions to the United States Congress, the US Food and Drug Administration (FDA) and the US Department of Agriculture (USDA). He served as an official adviser to USDA during the development of the Hazard Analysis and Critical Control Point (HACCP) Food Safety Regulation and on issues relating to Food Imports, Environmental Safety and Transportation.
After working for several food companies and technology providers, he served as Vice President for Scientific Affairs at the American Meat Institute and President of the AMI Foundation. In 1994, he became the Regent’s Distinguished Professor of Food Safety and Security at Kansas State University. He has extensive experience as an educator, inventor, and researcher. He is the author of numerous scientific publications, books, book chapters and articles on food safety. He is also responsible for the development of several important antimicrobial interventions and holds several food safety and environmental control related patents. Dr. Marsden is also a contributor to Forbes.
The North American Meat Processors Association awarded Dr. Marsden the Harry Rudnick Educator Award and in 2014, he was inducted into the Meat Industry Hall of Fame. Recently, he was named by Quality Assurance Magazine as one of twenty-one people who shaped the last 30 years of food safety.
Dr. Marsden joined Chipotle in 2016 as the company’s Executive Director of Food Safety and was responsible for directing their food safety programs, including environmental safety in restaurants. He continues to serve on the company’s Food Safety Advisory Council. He also serves as an advisor to GOJO, RGF Environmental, Lexagene and WTI Ingredients.
