Norbert Kaminski, director of Michigan State University’s Center for Integrative Toxicology, was recently named interim director for the university’s new Center for Research on Ingredient Safety.
Kaminski, who is also professor of pharmacology and toxicology and a faculty member in MSU’s Cell and Molecular Biology Program, will continue as director of the Center for Integrated Toxicology until a permanent director is appointed for the ingredient safety center.
The center was established at MSU earlier this year as part of an initiative led by the food, beverage, and consumer products industries, in association with the Grocery Manufacturers Association. Designed to be an independent, science-based resource, the center provides objective information, research and training on the safe use of chemical ingredients in consumer packaged goods, including foods, beverages, cosmetics and household products.
“Norb has established an excellent rapport with the industry, both through his role in initially preparing a competitive proposal to acquire industry support for the creation of the center, and through subsequent interactions with industry personnel,” said Stephen Hsu, vice president for research and graduate studies. “This center represents a key addition to our food-related research enterprise and in strengthening our links to industry. I am pleased he is willing to take on this temporary leadership responsibility.”
Kaminski will serve as representative of the food safety center with industry and government stakeholders, and will be the liaison with the University of Michigan Risk Science Center, which leads communications efforts for the initiative. He also will work with industry representatives and the center’s internal advisory committee to identify and appoint members of the external advisory and emerging issues committees, and the board of stakeholders.