Brian Dunning has worked in the food industry since 1990.  After completing his B.S. degree in Genetics from the University of California at Davis, he joined Campbell Soup Company in Sacramento, California working in the Quality Assurance laboratory with responsibilities for microbiological and chemical testing.  Over a 17-year career with Campbell’s, Brian held roles in Safety, Environmental, Quality Systems, and Operations which included managing two Campbell’s tomato processing facilities in California and providing support for Campbell’s global manufacturing businesses.  In 2007, Brian started a 10-year role as Director – Corporate Quality Assurance for Blue Diamond Growers in Sacramento, California.  Blue Diamond is the world’s largest Almond Processor operating three almond processing facilities in California.  The newest facility was commissioned in 2013 from a greenfield site and recognized in 2014 as “Plant of the Year” by Food Engineering Magazine.  In this role, Brian had responsibility for Blue Diamond’s Global Food Safety and Quality programs including an ISO 17025 accredited microbiological and chemical laboratory and a network of 25 co-packers and licensees located across five continents. In 2017, Brian joined ShoEi Foods USA, Inc. in Olivehurst, CA as President and CEO.  ShoEi Foods is a Walnut and Prune grower and processor marketing walnuts globally and prunes to Japan.  ShoEi Foods USA also sources tree nuts and dried fruits from North America for export to Japan.  Brian has served as chair of the Almond Quality, Food Safety and Services Committee for the Almond Board of California since 2008.  This committee is responsible for implementing industry standards for pasteurization, Aflatoxin testing, funding food safety research and food safety audit programs.  Brian vice-chairs the Almond Board’s Technical Regulatory Affairs Committee which addresses global regulatory issues impacting the Almond and Tree nut Industry and serves on the Walnut Board of California Standards and Grades Committee.