After receiving his Ph.D. in microbiology from Iowa State and conducting post-doctoral research at Oregon State, Dr. Freier has worked for over 25 years in food safety-related positions at Silliker, Cargill and Mérieux. He was a co-developer and instructor for the American Meat Institute’s “Advanced Listeria Intervention and Control Workshop” beginning in 1999 and continues to teach this course for the North American Meat Institute. He has been active with many other groups including the Grocery Manufacturer’s Association, where he chaired the Task Force on the Control of Salmonella in Low-Moisture Foods, the Listeria Guidance Task Force and the Microbiology Food Safety Committee. Tim chaired the Meat and Poultry Professional Development group for the International Association for Food Protection. He has served two terms on the U.S. National Advisory Committee on Microbiological Criteria for Foods.
