Shannon Prozeller

Shannon received her B.S. in Health Science with a concentration in Community Health Education from the State University at Brockport.  She launched her career at Headwater Food Hub in Ontario, NY, as Director of the Good Food Collective (GFC), with the mission to create a viable regional food system for the Greater Rochester area.  Coordinating partnerships with diversified farmers and producers, the GFC became the region's largest local food membership program and a certified B Corp.  After training under Dr. Betsy Bihn at Cornell University's Produce Safety Alliance, Shannon developed the food hub's first Food Safety Plan to obtain their Good Agricultural Practices and Good Handling Practices (GAP/GHP) certification and 20-C commercial kitchen license.

Since 2015, Shannon has been working at the Cornell Food Venture Center (CFVC), where she works jointly with the Processing Authority to provide process review and consultation to new and established food entrepreneurs entering the market.  She delivers workshops focused in product development, food processing, microbial safety, current Good Manufacturing Practices, and regulatory compliance to increase market access for small-scale producers and farmers creating value-added products.  With expertise in cured and fermented meats, Reduced Oxygen Packaged foods, and other Hazard Analysis and Critical Control Point (HACCP) regulated food products, Shannon also provides specialized training to industry professionals and regulatory stakeholders, holding certifications in HACCP for Meat, Juice, Dairy, and Seafood, SQF Safety and Quality Systems, and Cured Meats.  She is a Produce Safety Alliance Trainer in the FSMA Produce Safety Rule and a Preventive Controls Qualified Individual.

Currently a graduate student in the Master of Public Health Program at Cornell, Shannon is passionate about strengthening interdisciplinary networks and systems-based approaches to address Public Health issues that span biological, behavioral, social, and ecological health.