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Rebeca López-García, Ph.D. Logre International Food Science Consulting   Education Work experience Expertise Professional activities and affiliations Contact details

Rebeca López-García is the Principal in Logre International Food Science Consulting, based in Mexico City. Her work involves the implementation of food safety programs and international standards in multicultural environments, regulatory compliance for exporting companies, mycotoxin control programs, auditing and development of suppliers and creation of bilingual education programs and materials. She is actively involved in teaching workshops on HACCP, basic sanitation and food legislation to the food processing, retail and food service industries as well as Universities in several countries.

Fluent in English and Spanish and basic knowledge of French.

Recent publications on the Web:

• Soy - Something New to Talk About: Bakers should look into soy ingredients to replace trans fats and boost the 'healthy, indulgent' appeal of snacks.   Click here to read the article
• Beyond Product Protection: From natural products to high technology, antioxidants remain in the fore-front of nutrition-enhancing ingredients.   Click here to read the article
• Fats in the Heart of a Health Crusade: Bakers look to healthier fat alternatives and substitutes to address consumers’ health concerns.   Click here to read the article

2002		Certificate in International Food Law Michigan State University, Institute for Food Laws and Regulations
1998		Ph.D. Food Science Concentration Toxicology Minor in Environmental Studies Louisiana State University, USA Dissertation: AflatoxinB1 and Fumonisin B1 Co-contamination: Interactive Effects, Possible Mechanisms of Toxicity and Decontamination Procedures. Award: Best Food Science Doctoral Dissertation of the year
1995		Lic. Química (Honors)-Equivalent to a B.S. Chemistry/Food Science Universidad La Salle, México Awards: Graduated top of class and received an award for the best research project of the year.

2000 to date - Established LOGRE INTERNATIONAL FOOD SCIENCE CONSULTING

• Food Safety and Food Toxicology specialist
• Development and implementation of food safety programs, development and teaching of bicultural training materials that include Good Manufacturing Practices, Good Agricultural Practices, Sanitation, Integrated mycotoxin management systems, HACCP prerequisites, HACCP and Better Process Control School. Other areas comprise trouble-shooting for spoilage problems, supplier evaluations, and sanitation audits.
• Regulatory compliance
• Risk communication - specifically on issues related to Agricultural Biotechnology
• Contributor to trade journals
• Lead instructor on Food Regulations in Latin America, Michigan State University Certificate in international Food Law. Program is the recipient of the of the 2003 Excellence Award in College and University Distance Education of the American Distance Education Consortium.

1998-2000 - International Product Manager - Tate & Lyle Citric Acid

• Global technical support resource: Experience in solving spoilage problems in diverse products. Development of citric-based industrial cleaners and fertilizers
• Development of training seminars for salespeople and technical literature
• Creation and maintenance of a global sales and marketing database
• Coordination of participation in major international food expositions

1995-1998 Research Assistant - Louisiana State University, Department of Food Science

• Development of mycotoxin decontamination procedures
• Development of international programs for risk management of naturally occurring toxins
• Evaluation of toxicity and mutagenicity of diverse compounds
• Preparation of manuscripts for publication
• Technical assistance to food industry

1993 - Research Assistant - Instituto Nacional de Nutrición Departamento de Tecnología de Alimentos

• Development and standardization of methods for the rheology laboratory

Areas

• Food Safety
• Good Agricultural Practices
• Good Manufacturing Practices
• HACCP
• Food Toxicology
• Risk management of naturally occurring toxins
• Mycotoxins
• Risk communication
• Auditing
• Development and evaluation of suppliers
• Evaluation of suppliers
• International Food Law
• Multicultural training

Rebeca is a very active volunteer in professional societies. She has held several positions with the Institute of Food Technologists. Currently, she chairs the Continuing Education Committee and is the Treasurer of the Food Laws and Regulations Division.

She belongs to the Scientific Committee of the First and Second World Mycotoxin Symposia and has participated in several IUPAC meetings as plenary lecturer and instructor of workshops.

She is the committee chair for Codex Alimentarius Sub-committee 14 in Mexico and belongs to the American Association of Cereal Chemists.