Through his work with industry and academia, Dr. Oyarzabal has developed a unique set of skills to help food manufacturers comply with food safety regulations. Dr. Oyarzabal has taught food safety for 25 years, including numerous international presentations and training courses. Dr. Oyarzabal is a lead instructor for low-acid and acidified foods regulation. He is a member of the National Advisory Committee on Microbiological Criteria for Foods and has more than 100 scientific publications. He has co-edited the books Microbial Food Safety: An Introduction, and DNA Methods in Food Safety: Molecular Typing of Foodborne and Waterborne Bacterial Pathogens. Oyarzabal was Editor-in-Chief of the peer-reviewed journal Microbial Risk Analysis, and as a Fulbright Scholar has worked to strengthen the microbiology capacity in Chile and Uzbekistan. He has also completed several volunteer assignments with USAID to help improve the safety of foods in countries in Africa and Asia.