Robert Baker先生是玛氏公司全球食品安全科技发展部门负责人，他负责领导玛氏全球食品安全相关的科学研究，包括定量风险评估、真菌毒素防控、统计抽样技术等，并为包括世界银行在内的多个非政府组织提供食品安全相关的项目支持和咨询。目前他正在北京主导规划筹建玛氏中国食品安全中心的项目。
Robert Baker先生1984年进入制药业，1987凭借微生物方面的研究专长转入食品行业，加入玛氏公司。在玛氏，Baker先生最初负责休闲食品原料和成品的质量管控，1989年，他帮助德国宠物食品业务开发了新的宠物食品保存技术，并在当地筹建了一个微生物实验室。在玛氏工作的27年中，Baker先生在食品安全和质量管控领域担任了重要的工作，其职责范围不断扩大。他还是一项弱酸性食品超高压灭菌专利技术的合作开发者。在担任现职务之前，Baker先生曾是玛氏公司全球食品安全部门的负责人，负责制订并执行公司食品安全管控的战略。Baker先生在Fairleigh Dickenson 大学取得微生物专业的学士学位，在Rutgers 大学取得了食品科学的硕士研究生学位。作为微生物学家，他也是若干专业机构的成员。
Mr. Robert Baker is currently the Global Head of Technical Food Safety Development for Mars Incorporated, where he is responsible for leading Food Safety Capability building projects including: 1) designing, constructing and commissioning the Mars Global Food Safety Center in Beijing, China, 2) leading food safety science projects in the areas of Mycotoxin Management, Quantitative Risk Assessment (i.e. Salmonella), Improved Statistical Sampling Techniques and 3) providing Food Safety support, consultation and guidance to various NGO’s (i.e. World Bank GFSP). He started his career in the pharmaceutical industry in 1984, moving to the food industry as a microbiologist in 1987.
Mr. Baker joined Mars in 1987 and was initially responsible for quality management activities of snack food raw materials and finished products. In 1989, he supported the development of innovative petcare products for Mars' Germany business through the development of novel preservation techniques and the construction of an on-site microbiology laboratory. Since then, Mr. Baker has held multiple positions of increasing scope and responsibility across his 27+ years in the area of Quality and Food Safety Management, and is the co-developer of a patent for sterilizing low acid foods using Ultra High Pressure. Before his most recent position, Mr. Baker was the Global Head of Food Safety for Mars, Incorporated, accountable for the Development and Execution of the Corporate Food Safety Management Strategy. He received his B.S. degree in microbiology from Fairleigh Dickenson University and M.S. degree in Food Science from Rutgers University. Mr. Baker is a registered microbiologist and a member of several professional organizations.
