Dr. Peter Taormina
Founder & President
Dr. Peter Taormina has worked in the food industry on microbial food safety and quality for over 24 years, balancing applied research with food safety and quality management. To put it briefly, he helps companies produce safe, quality foods. Dr. Taormina has written over 300 process authority letters for regulatory compliance and has designed and overseen about 175 challenge studies for a variety of foods including acidified foods, beverages, fermented foods, prepared meals, meats, plant-based foods, seafood, and pet food. He has performed in-plant validations, microbial assessments and investigations, audits, and other work in an estimated 180 food and beverage processing plants. Dr. Taormina has authored 23 peer-reviewed journal articles and edited the books Microbiological Research & Development for the Food Industry, and Food Safety & Quality Based Shelf Life of Perishable Foods. He is a past recipient of the Harold Barnum Industry Award from the International Association for Food Protection and the Scientific Achievement Award from the North American Meat Institute.
