Kathy Glass joined the Food Research Institute at the University of Wisconsin-Madison in 1985 and currently serves as Associate Director. Her primary role is to work with the food industry to develop and validate formulation-safe foods. Kathy is an active member of several advisory committees and professional associations including the National Advisory Committee for the Microbiological Criteria of Foods and the International Association for Food Protection (IAFP). She has served as Past-President of IAFP and its Wisconsin affiliate, is the recipient of the 2011 IAFP Fellow Award, the 2017 National Cheese Institute Laureate Award, and 2019 Wisconsin Meat Hall of Fame. In addition, Kathy is a regular instructor at workshops on challenge studies, Listeria control methods, preventive controls for human foods, and dairy and meat safety. She earned her Doctorate in Food Microbiology and Safety at the UW-Madison, has more than 145 invited presentations, 88 technical abstracts, 57 peer-reviewed publications, and three book chapters.