Dr. Alejandro Mazzotta was appointed Vice President of Global Quality, Food Safety and Regulatory Affairs with Chobani in 2013. Prior to joining Chobani, he held positions in Food Safety, Quality and Microbiology at Campbell Soup Company, McDonald’s Corporation, Pillsbury/General Mills, and The National Food Processors Association.
In 2013, Dr. Mazzotta was elected to serve on the International Association for Food Protection (IAFP) Executive Board for a five-year term of successive positions, assuming the IAFP presidency in 2016. From 2004 to 2009, Dr. Mazzotta was appointed to the National Advisory Committee on Microbiological Criteria for Foods (NACMCF). He serves on the Center for Food Safety at the University of Georgia (CFS) and the BioMérieux Industry Advisory boards and is a Professional Member of the Institute of Food Technologists.
Prior to his career in the food industry, Dr. Mazzotta was appointed as Scientific Investigator by the Argentine Antarctic Scientific Institute where he served for four years, two of which were posted in the Antarctic Peninsula, where he conducted research on the ecology of Antarctic fish under a national fisheries program.
Dr. Mazzotta has published more than 25 publications in peer reviewed scientific journals in both English and Spanish and has spoken at numerous international meetings and symposia. He served on the Editorial Boards of Applied and Environmental Microbiology from the American Society for Microbiology and the Journal of Food Protection from International Association for Food Protection (IAFP).
Dr. Mazzotta has been appointed as Adjunct Professor at Cornell University’s Department of Food Science. A native of Argentina, he earned a B.S./M.S. (1985) degrees in Biological Sciences from the University of Buenos Aires, and a Doctoral Degree (1997) in Food Science from Rutgers University.
