Carrie McMahon –
Dr. Carrie (Hendrickson) McMahon earned her B.S. in Biology from Drew University (1994) and her Ph.D. in Cell and Molecular Biology from the University of Pennsylvania (2002).
After earning her doctorate, she began her federal career as an intern in the Emerging Leaders Program of the U.S. Department of Health and Human Services. This internship directly led to her current position at the Food and Drug Administration. As a “Consumer Safety Officer” in FDA’s Office of Food Additive Safety, Dr. McMahon is part of the team of regulatory scientists responsible for ensuring new food ingredients are safe and lawful. The focus of her work is on the regulation and safety assessment of “GRAS” (generally recognized as safe) ingredients as well as food from genetically engineered plants. As a subject matter expert, she frequently meets with representatives of industry and foreign governments interested in learning about regulation of food ingredients in the United States.
- From 2007 through 2009, Dr. McMahon served on the U.S. Delegation to the Codex Alimentarius Commission’s Committee on Food Additives, twice serving as rapporteur for the Committee’s priority physical working group in China.
- From 2013 through July of 2014, Dr. McMahon served on a two-person team responsible for assisting with FDA’s responses to more than 270 media inquiries about food ingredient safety and regulation.
In 2015, Dr. McMahon was named as the point-of-contact for FDA’s New Protein Consultation (NPC) Program. Through this program, sponsors and developers of new plant varieties intended for food use can consult with FDA about their evaluation of the food safety of any new, non-pesticidal proteins produced in these plants prior to the stage of development where the new proteins might inadvertently enter the food supply.