Nancy Higley has a Ph.D. in Biochemistry from the University of New Hampshire, and Post-Doctorate in Toxicology from the University of Wisconsin. She has conducted applied research in food mutagens and food-borne toxicants at the Food Research Institute at University of Wisconsin. Nancy’s experience in the food and flavor industry has centered around developing and leading the strategy for global regulatory and scientific affairs, overseeing a broad portfolio of interconnected relationships with policymakers, stakeholders, thought leaders as well as sitting on several association boards to those industries.
Posted in Who’s Who at EAS.