James R. Coughlin, MS, PhD, CFS, received his MS in Food Science and Technology, PhD in Agricultural and Environmental Chemistry, and postdoctoral training in Environmental Toxicology at the University of California, Davis, with a major research focus on heat-processed carcinogens formed during the Maillard Browning Reaction in the presence of nitrite. He is a Certified Food Scientist and elected Fellow of IFT (2009) and was honored in 2020 with IFT’s prestigious Bernard L. Oser Food Ingredient Safety Award.

Dr. Coughlin initially worked for two years at Armour Foods on nitrite-processed meat safety, then spent a decade at General Foods/Kraft General Foods headquarters in directing external scientific affairs, and since 1992 has been an independent consultant in food toxicology and global regulatory affairs in Southern California. He served for 17 years as IFT’s Codex Subject Expert on Contaminants in Food and from 2002-2008 on the IFT Expert Panel assisting FDA in assessing food bioterrorism defense. In addition to his 43 years dedicated to coffee and health science, 50 years involvement with meat and health, and 37 years expertise on California Proposition 65, his scientific efforts have mainly focused on Benefit-Risk Assessment of foods, food ingredients and dietary supplements.  He has specialized in risk assessment and risk communication concerning whole foods, food additives, GRAS additives and contaminants (especially heavy metals and heat-processed carcinogens). He provides strategic scientific, toxicologic, nutritional, communications and regulatory counsel to many food, functional food, dietary supplement, chemical, and consumer products companies and their trade associations, law firms and public relations firms.   

Farida Mohamedshah, MS, CNS, in her role as Senior Vice President of Scientific and Regulatory Affairs at the National Confectioners Association (NCA) oversees scientific and regulatory matters relevant to the confectionery industry. Farida leads the development of advocacy positions on food and nutrition policy, including food safety, food labeling, prop 65, allergens, and helps NCA members to be compliant with current and proposed regulations. She oversees the association’s relationships with regulators and provides the association and its member companies with timely information on nutrition, food safety, and other regulations that impact the manufacturing, distribution, and sale of confectionery.

Before joining NCA, Farida was the Director of Food, Health and Nutrition at the Institute of Food Technologists (IFT), serving as IFT’s principal scientific and technical resource on food and nutrition policy issues. She has published papers in the fields of nutrition and food science, and she is a member of the American Society for Nutrition, Academy of Nutrition and Dietetics, and Institute of Food Technologists. As a nutritionist, she worked on a GRAS dossier and reviews for health and structure function claims for nutrients and bioactive components.

Ms. Mohamedshah received a Bachelor of Science in Home Economics and a Master of Science in Textile Chemistry and Clothing from the University of Bombay and a Master of Science in Human Nutrition & Food Systems from the University of Maryland.

Disclosures:

James R. Coughlin, MS, PhD, CFS, has the following relevant disclosures to report: he is a consultant to the National Confectioners Association, Consumer Brands Association, American Beverage Association, Gordon Rees Scully Mansukhani, LLP, and Holland & Knight. He has received expense reimbursement from the Association for Science & Information on Coffee. 

Farida Mohamedshah, MS, CNS, has the following relevant disclosures to report: she is an employee of the National Confectioners Association.