Dr. Cliff Pappas - Head of Quality and HACCP Programs, American Institute of Baking • Joined AIB: May 1997 • Education: Doctorate in Food Science (human and animal nutrition), Kansas State University, 1972; continuing education pursuits include certified courses in business management, application of statistical techniques, total quality management, auditing quality systems, and motivational and teaching techniques. • Experience: Over 30 years experience in the food industry, including working as a private consultant for small, entrepreneur, growth companies. • Memberships: ASQC and Institute of Food Technologists