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George A. Burdock, Ph.D.
President and Founder


George A. Burdock, Ph.D. is the president of the safety and regulatory consulting firm of Burdock Group, with offices located in Orlando, Florida. Dr. Burdock is an internationally recognized authority on the safety of food ingredients, personal care products and dietary supplements. He has more than 25 years of experience dealing with regulatory issues related to product safety and risk assessment. He has over forty publications in scientific journals, over fifty invited presentations and has published three books, four editions of Fenaroli’s Handbook of Flavor Ingredients and the Encyclopedia of Food and Color Additives. He is co-author of the chapter “Food Toxicology” in the 8th edition (current edition) and the previous three editions of Casarett and Doull’s textbook “Toxicology,” the standard graduate textbook and reference book in the field of toxicology. Dr. Burdock is a Diplomate of the American Board of Toxicology, a Fellow of the American College of Nutrition and is a member of several professional societies including, but not limited to the American Chemical Society, the Society for Regulatory Toxicology and Pharmacology, the Society of Toxicology, the American College of Toxicology and the Institute of Food Technologists (Professional Member status). Download CV.

Ray A. Matulka, Ph.D.
Director of Toxicology

Ray A. Matulka, Ph.D. is the Director of Toxicology at Burdock Group. Dr. Matulka has more than a decade of experience in the analysis of toxicity data and conducting safety and risk assessments. He earned a doctorate in toxicology from the Medical College of Virginia, and has post-doctoral experience at both Boston University School of Medicine and the University of North Carolina. He has industry experience at the Nebraska Dept. of Environmental Control and as a senior genetic toxicologist at Genesys Research in North Carolina. He is co-author of two book chapters and has authored 20 publications since obtaining his doctoral degree. Dr. Matulka has experience presenting information to the FDA, USDA and EPA. Among other responsibilities, Dr. Matulka is accountable for the development of consumption analysis and reporting, and offers guidance in strategic scientific business planning and critical decision making to Burdock Group clients in the food ingredient, health and nutrition industries. Download CV.

Laurie C. Dolan, Ph.D.
Senior Toxicologist

Laurie C. Dolan, Ph.D. is a senior toxicologist at Burdock Group, the leading food-safety consulting firm, headquartered in Orlando, FL. Dr. Dolan has over 20 years of experience in regulatory submissions in the food, chemical, consumer product, device and pharmaceutical industries. Her areas of expertise include mammalian and ecotoxicology, exposure and risk assessment, claims substantiation, protocol development, study placement and monitoring, feasibility and gap analysis, modeling, white paper, opinion letter, review, book chapter, grant and manuscript writing, and preparation of documents required for FDA, AAFCO, OECD and EPA. Over the seven years she has been with Burdock Group, she has helped companies obtain approvals for food ingredients via several different avenues. Dr. Dolan earned her Doctorate in Pharmacology and Toxicology from Michigan State University and was a Postdoctoral Associate at Oregon State University. She also was employed at Procter & Gamble, Miami Valley Laboratories. Dr. Dolan has published more than 30 scientific journal articles during her career and is a member of the Society of Toxicology and the Institute of Food Technologists. Download CV.

Alex L. LeBeau, Ph.D.

Alex L. LeBeau, Ph.D. is a toxicologist at Burdock Group. Dr. LeBeau has over seven years of experience in conducting exposure assessments, including evaluating exposure claims, biomarker evaluations, and assessments of toxicological outcomes. Dr. LeBeau has experience in conducting human health risk assessments of contaminated sites using United States federal and local regulatory guidance and he has evaluated and monitored remediation activities at contaminated facilities. He has also been involved in consumer product safety assessments and has provided litigation support on a number of occupational and environmental exposure claims. Dr. LeBeau is the author of three chapters that review the toxicology of manganese, platinum, and platinum group elements for an updated edition of an industrial toxicology reference book.  Dr. LeBeau holds a Ph.D. degree and a MPH degree in Toxicology and Risk Assessment from the University of South Florida’s College of Public Health, and a B.S. degree in Animal Science from the University of Florida’s College of Agricultural and Life Sciences.  He is an active member of the Society of Toxicology (SOT) and the American Industrial Hygiene Association (AIHA).

Lu Zhao, Ph.D.
Associate Scientist

Lu Zhao, Ph.D. is an associate scientist at Burdock Group, the leading food-safety consulting firm, headquartered in Orlando, FL. He has over seven years of experience in conducting studies within food and nutritional science area, specified in dairy processing, food microbiology and dietary supplements. He holds a master’s degree in food science from China Agricultural University and earned his doctorate in nutritional science from University of Florida. Dr. Zhao is a diligent and productive researcher, who has authored ten scientific publications on the subject matter of probiotics and vitamins. Dr. Zhao has experience presenting his research outcomes in several national and international conferences. Dr. Zhao is currently an active member of American Society of Nutrition (ASN), Institute of Food Technologists (IFT) and American Oil Chemists’ Society (AOCS).



Wendan Wang, Ph.D.
Associate Scientist

Wendan Wang, Ph.D. is an associate scientist at Burdock Group, the leading food-safety consulting firm, headquartered in Orlando, FL. She has over six years of experience in conducting pre-clinical studies within food, nutrition and toxicology science area, specifically in diet and breast cancer metastasis in murine models. She holds a bachelor’s degree in food quality and safety from China Agricultural University and earned her doctorate in food science and human nutrition from University of Illinois at Urbana-Champaign. During her PhD studies, Dr. Wang was trained as an Interdisciplinary Toxicology Scholar funded by NIEHS for three years. She completed an internship with PepsiCo R&D nutrition and had consulting experiences for a food service industry leader while she was on campus. Dr. Wang is currently an active member of Institute of Food Technologists (IFT).