Thomas Hoffman

Thomas Hoffman

BSc(Biology) MD Board Certified in Pediatrics Board Certified In Psychoanalysis Johns Hopkins University. Faculty, Carey Business School Member, International Society for the Psychoanalytical Study of Organizations Member, American Psychoanalytic Association

Domain Expert: Health

Thomas Hoffman is a physician and laboratory scientist who completed a 20-year career in the United States Public Health Service at the FDA and National Institutes of Health as a research team leader, regulator, and science administrator.

Thomas combines his public and private sector experience in R&D and biomedical management with a thorough knowledge of classical psychoanalysis and contemporary psychology. He is expert in individual and team dynamics, management science, and neuroscience. He is a clinician with a private practice, an academic (Professor at Johns Hopkins University Carey School of Business), and a practitioner, having founded the consulting firm PScience Associates that focuses on biotechnology and high-tech enterprises.

As a consequence of his strong grounding in management theory and practice, Thomas brings value to the table by really helping executives think through changes from a people as well as organizational perspective, ask the key questions, and focus on the process needed to identify next steps and solutions.

Key Experience

Employment Summary


2000-Present
thoffmd@worldnet.att.net

PScience Associates – Founder and Principal.
Web: http://www.pscience.com

1984-1999

U.S. Food and Drug Administration, United States Public Health Service - Division Director, Medical Officer, Laboratory Chief

1979-1983

National Cancer Institute, National Institutes of Health - Senior Investigator

1974-1979

Memorial Sloan Kettering Cancer Center and the Rockefeller University - Clinical and Research Fellow

1971-1974

The Johns Hopkins Hospital - Resident Physician

Personal Details

Marital Status: Married with two children, age 21 and 17.
Outside Interests: Yoga, Golf, Cinema and Theater, Culinary Arts, The New York Times.