Dr. Kerri B. Gehring is a guest contributor for MEAT+POULTRY, and a professor in the meat science section of the Department of Animal Science at Texas A&M University. She received her bachelor’s in food science in 1986, master’s in nutrition in 1989, and doctorate in nutrition in 1994. She completed a dietetic internship in July 1989 and passed the American Dietetic Association’s registration exam in October 1989. She also is president and chief executive officer of the International HACCP Alliance.