Dr. Leslie D. Bourquin


  • Dept. Chairperson, Food Science and Human Nutrition ,Michigan State University ,USA.

  • Past

  • Conducted trainings on food safety management systems including Hazard Analysis and Critical Control Points (HACCP), good manufacturing practices, hygiene and sanitation, good agricultural practices (pre-harvest food safety), and food safety programs for restaurants and retail food operations throughout the United States and internationally.
  • He collaborates extensively with the private sector, academia, governments and International Organizations (e.g. WTO, APEC, World Bank) in implementing food safety capacity development projects globally.

  • Professional Credentials

  • 1997-Present International HACCP Alliance, Certified Lead Instructor
  • 2013-Present Institute of Food Technologists, Certified Food Scientist
  • 2013-Present National Registry of Food Safety Professionals, Food Safety HACCP

  • Education

  • Ph.D., Nutritional Sciences, University of Illinois at Urbana-Champaign
  • M.S., Animal Sciences, University of Illinois at Urbana-Champaign
  • B.S., Agriculture (Animal Science), Oklahoma State University, Stillwater