Dr. Kathleen Glass is an internationally recognized food safety consultant and owner of KMG Food Safety LLC. She retired from the University of Wisconsin–Madison after nearly 40 years with the Food Research Institute, where she served as Associate Director and Distinguished Scientist. Dr. Glass is known for her expertise in microbial challenge studies and the safety of refrigerated and shelf‑stable foods, focusing on Clostridium botulinum, Listeria monocytogenes, and other key pathogens. 

She helped modernize the Food Research Institute’s training and outreach programs and has served on numerous advisory committees, including four terms on NACMCF and chairing the 2025 FAO Expert Panel on Toxigenic Clostridia. A past IAFP president and Food Safety Magazine Distinguished Service Award recipient, she has authored more than 70 peer‑reviewed papers and is widely sought as a speaker, reviewer, and mentor.

She helped modernize the Food Research Institute’s training and outreach programs and has served on numerous advisory committees, including four terms on NACMCF and chairing the 2025 FAO Expert Panel on Toxigenic Clostridia. A past IAFP president and Food Safety Magazine Distinguished Service Award recipient, she has authored more than 70 peer‑reviewed papers and is widely sought as a speaker, reviewer, and mentor.