• Janet E. Collins, Ph.D., R.D., DuPont Corporate Regulatory Affairs, IFT President Elect
• Topic - "Impact of Science on Development of Global Food Standards"
• Video Presentation

Dr. Janet Collins currently serves as a senior manager in Corporate Regulatory Affairs, and a charter member of the DuPont Product Stewardship and Regulatory Advocacy Process, Corporate Regulatory Affairs for the DuPont Company, based in the Government Affairs office in Washington, D.C.  Dr. Collins’ responsibilities include serving as a scientific and regulatory advisor and issue advocate for internal projects in food chemistry and nutrition, and a policy lead for DuPont, and its agricultural business Pioneer Hi-Bred, in global advocacy with international organizations (focus on agricultural biotechnology and risk analysis).  Identified organizations for targeted advocacy include Codex Alimentarius, Cartagena Protocol on Biodiversity, Organization of Economic Cooperation and Development, International Standards Organization and others as identified by DuPont businesses.

In her advocacy roles, Collins is the issue lead for industry coalitions on labeling for foods derived from modern biotechnology, naming for new fats and oils, nutritional strategy for modified fatty acid oils, and serves as the chair of the Biotechnology Industry Organization, LLP Working Group.  She also serves as the Pioneer representative on the Steering Committee for the Global Industry Coalition (Biosafety Protocol), the ILSI International Food Biotechnology Committee (risk analysis, analytical methods and detection, and global advocacy); and is a member of the US Department of Commerce Industry Technical Advisory Committee (#16) for manufactured products.

Dr. Collins is currently the President Elect of the 18,000-member food scientific society, the Institute of Food Technologists.  She is a food scientist and nutritionist, with advocacy and policy development experience relating to food safety assessment, risk analysis, food labeling and health claims, nutritional contribution of foods and dietary exposure assessment, agricultural biotechnology issues, also in regulatory and scientific affairs functions of meat and dairy trade associations.

Collins received her bachelor’s and master’s degrees in experimental foods and nutrition from the University of Georgia, Athens, Georgia; and her Ph.D. in food chemistry/food science (animal science) from the University of Wyoming, Laramie, Wyoming.   Dr. Collins is a registered dietitian.

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