Tamika Sims, PhD

Tamika Sims, PhD

Director, Food Technology Communications, IFIC

Tamika Sims is a native of Atlanta, Georgia, where she received her Bachelor of Science degree in Biology from Spelman College, Master of Science degree in Biomedical Science (with an emphasis in Microbiology) from Georgia State University, and Doctorate in Virology and Immunology from Morehouse School of Medicine.

Tamika's graduate research focused on HIV pathogenesis, specifically focused on the ability of the HIV protein Nef to cause apoptosis (cell death) among immune system cells.

Prior to joining IFIC, Tamika was the Director of Human Health Policy for CropLife America (CLA) where she helped analyze the impact of regulatory initiatives on consumer health and the crop protection industry, including existing and emerging regulations under the Federal Insecticide, Fungicide and Rodenticide Act; the Clean Water Act; and the Endangered Species Act. Tamika also developed approaches for supporting policies that enabled farmers to access effective crop protection tools, such as through the submission of public comments, discussion with federal agencies and coordination with CLA member companies.

Before joining CLA, Tamika was the Director of Science and Research for the International Bottled Water Association where she was the chief staff liaison for the association’s relationships and activities with various scientific, industry, government, and academic organizations and trade associations. She also managed the IBWA Environmental Sustainability Committee, the Packaging Subcommittee, the Virus/Microbial Subcommittee and IBWA’s Drinking Water Research Foundation.

Previously, at Independent Project Analysis, she performed project management consulting and work process re-organization for major companies in the process industries (including chemicals, pharmaceuticals and consumer products).

From this Expert

Posted on July 21, 2017
Response from Tamika Sims, PhD, Director, Food Technology Communications, IFIC • May 25, 2017
To feed the world, we need to reduce food waste, while increasing the yield of food in a sustainable way on land already dedicated to agriculture—and GMOs can help! Genetically modified (GM) foods provide a nutritional and safe alternate to conventionally produced foods. However, the GM food (or GMO) may have an undesired characteristic removed from it (example: for longer shelf life, such as Artic Apples, which do no brown after slicing) OR a characteristic can be introduced to aid in... Read More
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