Dr. Cheng-An (Andy) Hwang is a research food technologist at the Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, where he conducted research studying the survival, growth, and inactivation of common foodborne pathogens, such as Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella, in formulated food products. Dr. Hwang has a PhD degree in Food Science and Technology and has worked in the areas of product development, microbiology, and food safety for more than 15 years.

Dr. Lihan Huang received his PhD degree from Oregon State University in 1997 and has been serving as a Research Food Technologist at USDA Agricultural Research Service since 2000. His research focuses on the microbial safety of ready-to-eat meats, thermal processing, process engineering and instrumentation, and mathematical modeling/computer simulation of food safety engineering processes.