Susan Moyers, PhD, MPH, LD/N

Dr. Susan Moyers is the Managing Director of the Florida Food Institute in Tampa, Florida. She is a consultant and trainer in food quality and safety, and her experience spans over 20 years in both industry and academia. Dr. Moyers has provided training, consulting, and troubleshooting services to facilities large and small, including processing plants, supermarkets, restaurant chains, dietary supplement manufacturers, and health care institutions. Her experience includes risk analysis; change management; research; data management; product label claims; and designing and customizing education tools for a variety of audiences.

Early in her career, Dr. Moyers managed restaurant and catering operations, and she was involved in manufacture of ice cream and frozen custard in her native Pennsylvania. Subsequently, Dr. Moyers held staff and consulting positions as a public health specialist, where she wrote and edited newsletters, PowerPoint presentations, and training materials for medical and nursing audiences on topics of public health interest, including food safety, hygiene, allergen control, and nutrition.

While studying for her PhD, Dr. Moyers taught undergraduate courses in Nutrition and Food Science, and a graduate course in Nutrition. Since receiving her degree, Dr. Moyers holds a faculty teaching position at the University of Tampa and a faculty research position at University of South Florida. She has also managed consulting and training projects throughout the industry. She has trained over 4,000 individuals in the standards for the food and dietary supplement industries. She is a registered SQF (Safe Quality Food) consultant/ trainer and Approved Training Provider (ATP) for the British Retail Consortium’s Food Standard (BRC).

Dr. Moyers is a registered trainer for certificate classes in HACCP and Advanced HACCP, BRC, and SQF, as well as Certified Professional Food Manager courses (National Registry and Prometric). Additionally, she has developed and delivered sector‐specific courses for the dietary supplement industry in Quality Control and the 21CFR Part 111 Dietary Supplement cGMPs.

Dr. Moyers is a licensed dietitian in the State of Florida (License ND3395); and a member of the International Association for Food Protection, the American Society for Nutrition, and the Institute of Food Technologists. She is a member of the Allergen Working Group for the Food Safety Preventive Controls Alliance (FSPCA). She is fluent in English and French and offers programs in both languages.

Dr. Moyers holds a PhD degree in Food Science and Nutrition from the University of Florida; a Masters of Public Health degree from the University of South Florida; and a Bachelor of Arts degree in Communications from Penn State University. She is the author of two books and 15 peer‐reviewed articles in scientific journals.

Share this post