VP Global Quality, Food Safety & Regulatory Affairs, Chobani
Dr. Alejandro Mazzotta was appointed Vice President of Global Quality, Food Safety and Regulatory Affairs with Chobani in 2013. Prior to joining Chobani, Dr. Mazzotta held various positions with Campbell Soup Company, McDonald’s Corporation, and the Pillsbury Company with General Mills.
He joined the National Food Processors Association (currently GMA, Grocery Manufacturers Association) in Washington, DC in 1998, and conducted research on the heat resistance of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 in different food products. He became a trainer for the Food Processor Institute and conducted training in Hazard Analysis Critical Control Points (HACCP) and juice pasteurization for numerous member food companies.
Between 1986 and 1990, he worked as a Scientist for the Argentine Antarctic Institute. Dr. Mazzotta was posted in the Antarctic Peninsula for two years, where he conducted research on the biochemical composition of Antarctic fish and krill with a focus on the fluoride content in derived meals, as part of a national fishery program.
Dr. Mazzotta was elected to serve in the International Association for Food Protection (IAFP) Executive Board for a five-year term of successive positions, and currently serves as IAFP President. Dr. Mazzotta was appointed to the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) from 2004 to 2009, where he made significant contributions to several NACMCF reports. He serves on the advisory boards for the Center for Food Safety at the University of Georgia (CFS) and BioMerieux, and is a member of the Institute of Food Technologists (IFT).
He has also been published in more than 25 publications in peer reviewed scientific journals in both English and Spanish, and has spoken at numerous international meetings and symposia. He served on the Editorial Boards of Applied and Environmental Microbiology from the American Society for Microbiology and the Journal of Food Protection from International Association for Food Protection (IAFP).
Dr. Mazzotta is a native of Argentina. He earned a M.S. degree (1985) in Biological Sciences from the University of Buenos Aires. He earned a Doctoral Degree (1997) in Food Science from Rutgers, The State University of New Jersey.