Deputy Under Secretary for Research, Education and Economics
Agriculture Secretary Mike Johanns appointed Dr. Merle D. Pierson as USDA's Deputy Under Secretary for Research, Education, and Economics (REE) on July 15, 2005. He previously served as Deputy Under Secretary for Food Safety and Inspection Service (FSIS) from February 2, 2002 to December 1, 2004, and Acting Under Secretary for Food Safety from December 1, 2004 until his REE appointment. As Deputy Under Secretary, Pierson provides leadership to the four agencies that comprise the Research, Education and Economics mission area: the Agricultural Research Service; the Cooperative State Research, Education, and Extension Service; the Economic Research Service; and the National Agricultural Statistics Service.
While serving in the area of food safety, he had responsibility for overseeing FSIS policies and programs and the U.S. Codex Alimentarius office. He provided leadership in policy development and management initiatives related to Listeria monocytogenes, E. coli O157:H7, Salmonella, BSE, product recalls, and other food safety related issues. As a result of these efforts, compliance sampling showed a continual reduction in foodborne pathogens in FSIS regulated products as well as foodborne illness as reported by the Centers for Disease Control and Prevention. In addition, Pierson provided leadership as the Chair of the National Advisory Committee on Microbiological Criteria for Foods and the Codex Alimentarius Policy Committee.
Prior to his USDA appointment, Pierson served as Professor of Food Microbiology and Safety at Virginia Polytechnic Institute and State University (Virginia Tech) from 1970 to 2005. During his tenure at Virginia Tech, he served as Head of the Department of Food Science and Technology from 1985 to 1994, and Acting Superintendent of the Center for Seafood Extension and Research from 1992 to 1994. Pierson is a Fellow of the Institute of Food Technologists and the American Association for the Advancement of Science.
Pierson brings extensive scientific and academic experience to USDA. He is internationally recognized for his work on food safety management, in particular, Hazard Analysis and Critical Control Points (HACCP) and research on the reduction and control of foodborne pathogens. He has authored or co-authored more than 150 articles and 7 books on food safety and quality in addition to presenting numerous workshops on HACCP and food safety management.
A native of South Dakota, Pierson received his B.S. in biochemistry from Iowa State University and M.S. and Ph.D. in food science from the University of Illinois.
