- Ph.D., Biophysical Chemistry, Cornell University, 1971
- B.S., Natural Science, Muhlenberg College, 1965
- FDA Award of Merit (1997)
- HHS Secretary's Award for Excellence in Public Service (1993; food (nutrition) labeling initiative, group)
- FDA Commendable Service Award (1984; carcinogenic impurities policy for food and color additives)
- FDA Distinguished Career Service Award (2006)
- CFSAN Distinguished Career Service Award (2006)
- HHS Secretary's Award for Distinguished Service (2006; Shell Egg proposal, Group)
- HHS Secretary's Award for Distinguished Service (2003; Bioterrorism Preparedness, Group)
- USDA Group Honor Award for Excellence (1999; EU Diary Certification)
- Institute for Food Technologists (member)
- American Association for Advancement of Science (member)
- American Chemical Society (member)
- United States Senior Executive Service (Appointed May 1999; served through December 2003)
Dr. Troxell has extensive experience in food safety, with nearly 30 years at the Center for Food Safety and Applied Nutrition of the U.S. Food and Drug Administration, including more than 7 years as Director of the FDA's Office of Plant and Dairy Foods (1999 — 2006). Prior to that, he directed food safety policy and risk assessment work for that office as the Director of the Division of Programs and Enforcement Policy (1992 — 1999).
Dr. Troxell was a member of the Senior Executive Service from 1999 through 2003. He has extensive international food safety experience, particularly with the Codex Committee on Food Additives and Contaminants, for which he was head of the U.S. delegation 6 years. Dr. Troxell's FDA career also included 9 years work on food additives and experience directing food standards work.
Dr. Troxell has broad scientific training and experience in chemistry and biology and has applied that experience to provide leadership to solve complex scientific, regulatory, and public health policy issues and problems.
As Director of the Office of Plant and Dairy Foods, Dr. Troxell provided leadership and policy direction for a staff of more than 100, including 4 divisions responsible for key microbiology, chemistry, and food processing research to provide the scientific basis for FDA's food safety polices. He also provided leadership for the chemical contaminants risk assessment staff and 2 policy divisions that developed food safety and food defense policy for produce, juice, grains, dairy products, eggs, bottled water, allergens, filth, chemical contaminants, and pesticides. He is particularly known for his work on chemical contaminants, including mycotoxins, lead, dioxins, PCBs, perchlorate, acrylamide, and furan.
Dr. Troxell has extensive international food safety experience. He served on the U.S. delegation to the Codex Committee on Food Additives and Contaminants for 14 years, being head of delegation for 6 years and alternate head of delegation for 5 years. During this time, he used his creativity and negotiating skills to find pathways with other member countries to make this committee the most productive of all the Codex committees in developing science-based consumer protective and fair international standards for food. Dr. Troxell had numerous meetings and collaborations with colleagues from other governments such as Canada, Mexico, EC, UK, Australia, New Zealand, and Japan.
Dr. Troxell represented the FDA on numerous interagency committees, including the Office of Science and Technology Policy's Interagency Working Groups on Perchlorate and on Dioxins, and EPA's Pesticide Program Dialogue Advisory Committee, Committee to Advise on Reassessment and Transition and EPA's National Pollution Prevention and Toxics Advisory Committee.
Dr. Troxell conceived and was the primary developer of the FDA ground breaking constituents policy for carcinogenic impurities in food and color additives. His leadership and creativity was also instrumental in developing the unique food standard of identity that permitted the broad use of nutrition content claims as part of the statement of identity of standardized foods