At FMI, Thesmar will be responsible for supervising all programs and activities related to food safety, food defense and food quality systems. She will serve FMI member companies as their advisor and representative before governmental, scientific, consumer and industry audiences on issues related to food safety.
“I am pleased to welcome Hilary to the FMI staff,” says Leslie G. Sarasin, president and chief executive officer of FMI. “Her strong academic background in food technology and human nutrition creates a unique blend of perspectives, combining food safety expertise with the practical considerations of a registered dietitian. Her stellar scientific credentials and her food industry experience will help us take our exceptional FMI Food Safety Programs to the next level.”
While serving at NTF, Thesmar guided the scientific and regulatory affairs department’s development of programs in food safety, environmental, animal health and welfare, worker safety and health and human resources regulation. The cultivation of these practical programs, permitted the turkey industry to profitably produce safe and nutritious products. In her role as the primary liaison to the federal agencies regulating turkey production and processing, Thesmar often provided crisis management support to NTF member companies.
Prior to working at NTF, Thesmar was the director of the Egg Safety Center in Washington, D.C., in addition to working with the Egg Nutrition Center. In these roles, she directed the American Egg Board food safety research program, worked with government and private agencies involved in food safety, served as a spokesperson for the industry and provided technical expertise to the egg industry on food safety and nutrition issues.
Thesmar holds a Ph.D. in Food Technology from Clemson University, a Master of Science degree in Human Nutrition from Winthrop University, a bachelor’s degree in Food Science from Clemson, and she is a Registered Dietitian.
Thesmar is a member of the Institute of Food Technologists (IFT), the American Dietetic Association, the International Association for Food Protection, and the US Animal Health Association. She also held several leadership positions in the IFT Food Laws and Regulations Division and in the Washington, D.C., Section of IFT.
Food Marketing Institute (FMI) conducts programs in public affairs, food safety, research, education and industry relations on behalf of its nearly 1,250 food retail and wholesale member companies in the United States and around the world. FMI’s U.S. members operate more than 25,000 retail food stores and almost 22,000 pharmacies with a combined annual sales volume of nearly $650 billion. FMI’s retail membership is composed of large multi-store chains, regional firms and independent operators. Its international membership includes 126 companies from more than 65 countries. FMI’s nearly 330 associate members include the supplier partners of its retail and wholesale members.
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