As president of the AMI Foundation, he led the Food Safety Initiative, which in the past eight years has funded over 60 food safety research projects. He also worked with federal agencies to increase support of food safety research; represented AMI on numerous issues related to food safety; and managed a range of research related to nutrition, diet and health issues. Dr. Huffman also served as a primary technical and scientific resource to the industry on food safety and quality.
Prior to joining AMI, he held a number of senior roles related to food safety, quality assurance and product development in the food industry.