EXPERTISE: Food Science: Oil
Mr. Robert Reeves currently acts as the head of QUALISOY’s Public Affairs working group, and served on the QUALISOY Board for the first three years of its existence. Until late 2007, Mr. Reeves served as the president of the Institute of Shortening and Edible Oils (ISEO), a Washington, DC-based trade association representing the interests of refiners of edible fats and oils in the United States.
His responsibilities with ISEO included policy development on issues pertaining to technical matters, the environment, transportation, occupational health and safety, energy and government regulations.
Prior to ISEO, Mr. Reeves was the Director of the Food and Drug Division of the Tennessee Department of Agriculture. In that capacity, he managed the administration of food, drug, cosmetic, hazardous substances, weights and measures, and dairy regulations for the state of Tennessee.
Mr. Reeves has a bachelor and master's degree in food science from the University of Tennessee.
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