Craig has 30+ years in the food industry and academics specializing in food safety, food processing, and food product innovation. Craig has developed, launched, and/or reformulated over 200 products for the retail, small business, and food service markets. He has authored and co-authored multiple professional journal publications, patents, and technical book chapters. His background includes: executive food consultant, senior manager product research & development for the Kraft Heinz Company, and food microbiologist for the state of Idaho, University of Idaho. Craig has served in many capacities for the Institute of Food Technologists, and the Washington State University-University of Idaho Combined School of Food Science.