Academic Credentials
  • M.S., Nutrition and Food Science, University of Maryland, College Park, 2019
  • B.S., Biological Systems Engineering, Virginia Polytechnic Institute and State University, 2013
Licenses & Certifications
  • Certified in Comprehensive Food Safety (CCFS)
Professional Affiliations
  • International Association for Food Protection
  • National Environmental Health Association

Ms. Taryn Horr is a Managing Scientist in Exponent's Health Sciences Center for Chemical Regulation and Food Safety. She has a strong background in food science and engineering and is credentialed as Certified in Comprehensive Food Safety. 

Ms. Horr specializes in the evaluation and control of hazards and health risks in foods, beverages, cosmetics and dietary supplements and assists clients in preventing and responding to safety and quality issues. She has performed qualitative and quantitative safety evaluations of foods across the supply chain as well as individual processing operations using software tools to conduct hazard analyses and risk assessments. She has conducted good manufacturing practice (GMP) assessments, root cause analyses for product contamination and evaluated food borne illness investigations.

Ms. Horr conducts data analysis and research on a wide variety of topics that span from contaminants to additives as well as emerging public health and regulatory issues. She has conducted safety assessments on farms and at food, dietary supplement and cosmetic manufacturing and distribution establishments as well as root cause assessments of food processing facilities both domestically and internationally. She routinely assesses compliance of food and packaging facilities for Food Safety Modernization Act (FSMA) requirements and Global Food Safety Initiative (GFSI) standards and works with clients to strengthen food safety and quality programs.

Prior to joining Exponent, Ms. Horr was a Production Supervisor at the largest frozen and par baked bakery in the United States. She managed the production of a variety of private label and general frozen bread products. Her duties included managing production shifts, ensuring product quality, enforcing GMPs, reviewing and verifying production documentation and performing root cause analyses for product contamination.

Ms. Horr received a B.S in Biological Systems Engineering with a concentration in and a M.S. in Food Science. During her undergraduate education she worked collaboratively as a team in the design of a peanut processing facility outside of Kampala, Uganda. The design included equipment suggestions, building layout and the design of a Hazard Analysis and Critical Control Points (HACCP) plan. For her M.S. she utilized @Risk, predictive microbiology and quantitative microbial risk assessments to complete a thesis on the public health implications of Escherichia coli O157:H7 in U.S. grown cilantro. She has passed the Fundamentals of Engineering Exam and is an Engineer in Training (E.I.T).