Craig Doan, Chief Food Scientist

Chief Food Scientist, assisting food companies within the Pacific Northwest with Food Safety & Quality, and Food processing issues.

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 300 products for the retail, small business, and food service markets.  Craig is currently delivering a diverse food related client base, expertise on food safety, and food related gap analysis directly, or via industry resources.  Craig also assists with Food Safety Planning, GMP’s, FSMA Compliance, Hazard Analysis, Seafood HACCP, Food Defense Programs, as well as offering processing assistance, nutritional recommendations, and product and process guidance.

Craig is FSPCA Preventive Controls for Human Food Lead Instructor, Preventive Controls Lead Instructor for Animal Food, Foreign Supplier Verification Programs Lead Instructor, and a Produce Safety Alliance Lead Trainer.  He is also the author and co-author of multiple professional journal publications, patents, and technical book chapters.


  • Bachelor of Science, Animal Science, University of Idaho
  • Master of Science, Food Science –Food Microbiology, University of Idaho

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