Food Scientist · Researcher · Educator
Bilingual food scientist with 15+ years spanning food safety management, quality systems, applied research, and science education across the United States and Latin America. Published researcher in food microbiology and safety with deep expertise in HACCP, dairy science, and dietary compliance for global food operations.
Dr. Beary earned her PhD in Food Science and Technology from Cornell University, where her research focused on food microbiology, novel sanitation technologies, and food safety education. She served as principal investigator and co-author on more than five IRB-approved projects and trained more than 2,000 food processors through extension programs focusing on U.S. food regulations (Food Safety Modernization Act – 21 U.S. Chapter 27), and HACCP Juice (21 CFR Part 120).
Her work on powdered infant formula safety towards Cronobacter sakazakii reduction, superheated steam sanitation, and food safety trainings, has been published in the Journal of Food Protection and Food Protection Trends, and presented at leading international conferences including the International Association for Food Protection.
Before her doctoral work, Dr. Beary held quality and food safety management roles at international companies such as Gate Gourmet and Compass Group, overseeing compliance and certifications of thousands of meals and processes, while adhering to the Codex General Principles of Food Hygiene CXC 1-1969, Hazard Analysis and Critical Control Points, and U.S. Code of Federal Regulations. While in Argentina, she led Latin America's first ISO (FSSC) 22000 food service certification at Compass Group Argentina.
A licensed dietitian (nutritionist) with a BS in Nutrition (Hons) from the Universidad del Salvador Medical School (Argentina), she brings a distinctive combination of human nutrition training, food safety expertise, management skills, and cross-cultural fluency to her research and practice.
Provides bilingual consulting services in food safety, nutrition, and regulatory compliance for food manufacturers, food service operations, and institutional clients across the Americas. Conducts data-driven review of menus, ingredient specifications, and preparation protocols to ensure alignment with FDA, GFSI, and international food safety standards. Leads HACCP and food safety auditing, supports allergen and dietary compliance programs, and delivers training in English and Spanish. Expertise spans quality systems implementation, corrective action planning, and cross-cultural guidance for organizations navigating complex regulatory environments.
Principal investigator on four IRB-approved projects in food safety, microbiology, and novel sanitation technologies. Extension educator training 2,000+ food processors. Teaching assistant for undergraduate and graduate courses in food science. Published author and speaker at IAFP, NECAFS, and CPS conferences.
Led data-driven review of menu compliance and special meal offerings for passengers with dietary restrictions. Provided cross-cultural dietary guidance to culinary and procurement teams for allergen, nutritional, and religious standards alignment.
Global auditor for food processing facilities. Lead nutritionist for special dietary meal design ensuring compliance with U.S. and European allergen regulations. Reduced non-conformities through systematic quality control improvements.
Oversaw QHSE divisions for all Argentine operations. Achieved Latin America's first FSSC 22000 food service certification. Lead auditor for ISO 9001, 22000, and 14001 systems. Key member of multidisciplinary pandemic planning and crisis management team.
Head professor for three courses spanning economics, nutrition, global food markets, and child/teen nutrition. Teaching assistant in anatomy and diet therapy at USAL.
Focus: Food & Agricultural Economics, Food Microbiology, Food Safety. May 2025.
Argentine Normalization and Certification Institute. March 2012.
Social, Cultural & Economic Rights. Santiago, Chile. May 2012.
Graduated with Honours. Buenos Aires, Argentina. 2004.
Partnership for Food Safety Education
Cornell University, Dept. of Food Science
Cornell University
Santos, Brazil
Cornell Center for Teaching Innovation
SQF & Food Marketing Institute
I welcome opportunities for collaboration in food safety research, consulting, and education — across the Americas and beyond.