Peter E. Gordon has over 20 years of photonic solutions product imagination, IP generation, product roll-out, strategic marketing, application engineering, business development, and collaboration and partnership experience. Early in his career, he helped developed the market for Fiber Optic Transmitters for cable TV head end and data connectivity at Mitsubishi Electronics and later worked on all optical non-blocking telecommunications switching.

He has been a leader in the germicidal light business for 15 years most recently applying UVC LED technology to novel and unique pathogen reducing interventions such as Point of Consumption Drinking Water Treatment, Point of Breathing Air Disinfection, Point of Touch Surface Cleaning, Point of Production and Preparation Food Safety solutions, and Point of Verification, microbiological efficacy validation.

He is active in the International Ultraviolet Association having founded the UVC Solutions for combatting Healthcare Associated Infections Working Group and the UVC Solutions for Food Safety Working Groups, as well as AHSRAE, which focused on applying UVC Solutions to improving Indoor Air Quality. He publishes white papers and quarterly columns on both topics and was awarded an Emerging Technology Award for his pioneering work on conceptualizing and validating flexible arrays that contain mixed wavelengths of UV LEDs, enabling multi tasking, fine tuned effectiveness, and creative implementations.

Peter holds a MS in History of Technology from Edinburgh University, a MSEE from the University of California, Santa Barbara, and a BSEE from the University of Pennsylvania.

Dr. Tatiana Koutchma is a Research Scientist at the Agriculture and Agri-Food Canada, Guelph Research and Development Centre where she leads research in novel processing and food safety engineering and serves as a Graduate Faculty at University of Guelph. Previously, she has worked as a Research Associate Professor at the Illinois Institute of Technology, National Center for Food Safety and Technology in Chicago, IL. She received her doctoral degree in Food Process Engineering at Moscow State University of Food Production.

Tatiana’s activity focuses on application of novel processing technologies to enhance microbial safety and functionality of foods and feed, addresses issues of chemical safety including regulatory approvals, validation and technology transfer. Tatiana initiates, directs and performs integrated fundamental and applied research and collaborates with government, industry and academia partners.

Tatiana is an active promoter of novel food processing and science-based regulations to professional community. She is an Associate Editor of Food Engineering of the Critical Reviews in Food Science and Safety, Journal of Food Process Engineering, Food Science and Technology International, Member of the Editorial Board of Food and Bioprocess Technology and Beverages.

Tatiana is a Past Chair of Nonthermal Processing Division (NPD) of Institute of Food Technologies (IFT) and a lead in food engineering track of IFT Annual Meeting Scientific Program Advisory Panel (AMSPAP). In 2020 she was elected to serve as a member of IFT election and nomination committee.

Also, Tatiana served on the Board of Directors of Ontario Food Protection Association (OFPA), National Advisory Committee of Food Processing Council HR of Canada, Global Harmonization Initiative as Canadian Ambassador and a Leader of Emerging Technologies Group. She is a co-founder and chair of UV for Food Working Group of International UV Association (IUVA); authored and co-authored 6 books, 14 book chapters, and more than 75 publications in peer reviewed and trade journals.

Danny Bayliss is the New Technology Lead at Campden BRI.

After finishing his PhD in cold plasma technology Danny joined Campden BRI where he has been in various new technology roles since 2012. Danny's main research interests have been in the field of emerging processing and preservation technologies for the food industry. He has knowledge in a range of emerging technologies including ohmic heating, power ultrasound, high pressure processing, Revtech processing, pulsed light, and ultraviolet light and cold plasma. Danny manages the new technologies research team that work on confidential project work focusing on the feasibility of emerging technologies, technology validation/challenge testing, technology scouting, training and consultancy on equipment process management. In addition to contract work Danny has active roles in innovative research projects funded through various funding schemes such as Innovate UK, FSA and European funded agencies.

Danny is a member of IFT and IFST and sits on a BSI committee for UV C disinfection and is part of the Food and Beverage task force at the International UV association. Danny is an Industrial supervisor for a PhD focused on the development of cold plasma technology for continuous decontamination and manages a Campden BRI member funded research project "New technologies for food and drink manufacturing". This project monitors the latest developments with new food processing and preservation and conducts feasibility studies on suitable technologies.

Dr. Warriner is currently a Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in 2002.

During the last twenty five years in the field of microbiology and food safety research, Dr. Warriner has published more than 200 papers, book chapters, patents, and conference abstracts. His research interests are focused on enhancing food safety within meat processing, fresh cut sectors and more recently, in the area of marijuana edibles. To this end, his research team have advanced knowledge in the area of emerging pathogens, intervention technologies and development of biosensor devices to detection of foodborne hazards. His research in UV is developing novel decontamination methods based on gas phase hydroxyl-radicals for treating food surfaces and more recently N95 masks along with other personal protective equipment. He was awarded the Ontario Innovation of the Year award in 2017, OCE Mind to Market award in 2018, IAFP Food Safety Innovation award in 2019 and University of Guelph Innovation award in 2020. He is frequently contacted by the media to provide commentary on food safety issues and is the past President of the Ontario Food Protection Association. He is currently the Chair of the University of Guelph Biosafety committee, Director of the OMAFRA HQP Scholarship program and Associate Editor for several journals.