{"id":2052,"date":"2022-12-12T19:20:13","date_gmt":"2022-12-12T19:20:13","guid":{"rendered":"https:\/\/units.cals.ncsu.edu\/foodsafety\/?page_id=2052"},"modified":"2022-12-22T17:33:07","modified_gmt":"2022-12-22T17:33:07","slug":"about-us","status":"publish","type":"page","link":"https:\/\/units.cals.ncsu.edu\/foodsafety\/about-us\/","title":{"rendered":"About Us"},"content":{"rendered":"\n

Food Safety Education and Training Programs <\/h2>\n\n\n\n

We are a collaborative group of several programs that provide food safety education and training. We host online as well as in-person workshops at North Carolina State University and onsite at various locations across the state, for example; extension offices, factory training rooms, etc. <\/p>\n\n\n\n

Read below to learn more about each program\u2019s expertise and focus areas.<\/p>\n\n\n\n

Acidified Foods Entrepreneur Initiative for Food (EI4F)<\/strong> – led by Nick Fragedakis<\/h3>\n\n\n\n

This program ensures individuals and firms transform agriculture commodities into safe, nutritious, and value-added food and beverage products. The mission of EI4F is to help small food business owners and prospective entrepreneurs make informed decisions leading to greater economic development and job creation.<\/p>\n\n\n\n

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<\/span>Website <\/span> <\/svg> <\/span><\/span><\/span><\/a><\/div>\n<\/div>\n\n\n\n

Food Safety Implementation – led by Lynette Johnston, Ph.D. <\/strong><\/h3>\n\n\n\n

This extension program aims to reduce microbial risks and improve microbial quality of value-added foods with a particular focus on implementation of FDA and third-party requirements. Through collaborations with industry, regulatory agencies, and academic partners, we develop and deliver educational material and on-the-job training to support prerequisite programs and food safety plans. Our lab is equipped to perform microbiological testing for verification of control measures. Check out our extension website for upcoming workshops and courses, or contact us if you have questions.<\/p>\n\n\n\n

Team members:<\/strong>  Lynette Johnston, Kate Nicholas, Jason Frye, Benjamin Blouin, <\/em>
Mileah Shriner<\/em><\/p>\n\n\n\n

Food Safety Extension Lab email: foodsafety_extlab@ncsu.edu<\/a><\/p>\n\n\n\n

Contacts: <\/strong>Lynette Johnston (919) 515-0303 lynette_johnston@ncsu.edu<\/a>
Kate Nicholas katenicholas@ncsu.edu<\/a>\/<\/a><\/p>\n\n\n\n

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<\/span>Website <\/span> <\/svg> <\/span><\/span><\/span><\/a><\/div>\n<\/div>\n\n\n\n

Food, Bioprocessing and Nutrition Sciences,
Department Head – led by Professor, K.P. Sandeep<\/h3>\n\n\n\n

My primary research interest lies in the area of food engineering. Within food engineering, thermal\/aseptic processing of particulate foods using conventional heat exchangers and microwaves is my major area of research. Some of my other areas of research include the development of biodegradable packaging material (with the use of extrusion and nanotechnology) and the scale-up of mixing and heating operations.<\/p>\n\n\n\n

Teaching Activities<\/h4>\n\n\n\n