Program Committee

Eileen T. Kennedy, DSc, RD

Dean, Friedman School of Nutrition Science and Policy

An international nutrition policy expert, Eileen Kennedy was named dean of the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts in 2004. Throughout her career, Kennedy has championed nutrition research and its application to policy, from her seven years as a leading voice for nutrition at the US Department of Agriculture ( USDA) to her studies of maternal and child health and nutrition in Africa, Asia, North and Central America. Her policy leadership has included involvement with the United Nations, the National Academy of Sciences, the White House National Science and Technology Council, the White House Biotechnology Subcommittee, the Surgeon General's Task Force on Health Disparities, among others. While serving as deputy under secretary and then acting under secretary at the USDA, she created the "Healthy Eating Index," a validated measure for researchers monitoring nutrition and earned her a worldwide reputation. Recently, Kennedy was president of the Global Nutrition Institute, which seeks to link science-based nutrition research to action through public/private partnerships. A graduate of Hunter College, she holds two master's degrees from Pennsylvania State University and Harvard and earned her Doctor of Science in Nutrition from Harvard's School of Public Health.

Patrick Webb, PhD

Dean for Academic Affairs, Professor, Friedman School of Nutrition Science and Policy

Patrick Webb, Ph.D, is an expert in international food security and nutrition issues with over 20 years professional experience. Until recently he worked as Chief of Nutrition for the World Food Programme (WFP), based in Rome. He was responsible for global emergency nutrition interventions, overseeing maternal and child programs in 30 developing countries, and elaborating policies and procedures for the micronutrient fortification of food aid. Earlier, he spent 9 years with the International Food Policy Research Institute, stationed in Ethiopia, Niger, and The Gambia working with national government officials on food and agricultural policy and famine relief interventions. He is currently Dean of Academic Affairs at the Friedman School of Nutrition Science and Policy, Tufts University.

Sylvia Rowe

President, SR Strategy LLC

Sylvia Rowe is currently president of SR Strategy, LLC pursuing communications and issues management consulting on a broad range of health, nutrition, food safety and risk issues. She is also an Adjunct Professor at the University of Massachusetts Amherst and Tufts Friedman School of Nutrition Science and Policy.

Previously Rowe served as president and chief executive officer of the International Food Information Council (IFIC) and IFIC Foundation, in Washington, DC, (nonprofit organizations) that communicate science-based information on food safety and nutrition issues to health professionals, journalists, government officials, educators and consumers. IFIC's programs are primarily supported by the broad-based food, beverage and agricultural industries.

During her eleven-year tenure, IFIC has established itself as a leader in consumer research and consumer-based communications in nutrition, food safety, and health. Rowe's leadership has resulted in national public-private partnerships and coalitions between IFIC and preeminent government agencies and health organizations committed to developing science-based consumer communications on healthful lifestyles.

Rowe's background in media and expertise in issues management are reflected in her professional history as a producer and on-air host of several television and radio talk shows covering social, political, economic and consumer issues. She also previously held positions in public relations, marketing, and membership development for the American Tort Reform Association, the American Association of University Women, and The Sugar Association.

Rowe has served on several Boards and Advisory Committees of the following: the American Heart Association's Council on Nutrition, Physical Activity and Metabolism, the American Society of Association Executives Foundation, Food Update Foundation, Tufts University School of Nutrition Science and Policy Graduate Program in Nutrition Communication, University of Rochester Medical Center Nutrition Academic Award Program, Food and Drug Law Institute, Society for Nutrition Education Foundation, and Maryland Title IX Commission. She is also a member of the International Women's Leadership Forum, the National Press Club, American Newswomen's Club, the American Society of Association Executives and Institute of Food Technologists.

Rowe received a Bachelor's Degree from Wellesley College and was awarded a Masters Degree from Harvard University, both with honors.