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Food Safety & Defense Certificate
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Department: Animal Sciences & Industry
Institution:Kansas State University

Dr. Boyle has been a member of the Animal Science faculty since 1992. She received her B.S. (Wildlife Biology) degree from the University of Minnesota in 1980. Her M.S. (Food Science and Nutrition) and Ph.D. (Food Science, Meats emphasis) degrees were received from Colorado State University in 1987 and 1991, respectively. Following post-doctorate work at the University of Kentucky and the University of Minnesota , Dr. Boyle made the move to Kansas . Dr. Boyle works primarily in Extension (0.9 appointment) to enhance the quality and safety of meat products and to provide scientific and technical assistance to meat processors and trade associations. She also teaches Hazard Analysis and Critical Control Point (HACCP) workshops nationally as a certified Lead HACCP instructor and teaches (0.1 appointment) undergraduate and graduate courses in HACCP and Advanced HACCP. Her research interests focus on the impact of HACCP on small and very small meat and poultry processing facilities, meat safety and quality.

Department: Food Science and Human Nutrition
Institution: Iowa State University

Byron Brehm-Stecher, Ph.D., Assistant Professor, Food Science & Human Nutrition (2004-present). Dr. Brehm-Stecher received his Ph.D. in Food Science in 2002 from the University of Wisconsin-Madison, where he studied “Improved Methods for the Detection and Characterization of Listeria and Salmonella”. After a postdoc in Prof. Eric Johnson’s laboratory at UW-Madison, Dr. Brehm-Stecher became a Senior Scientist/Molecular Biologist in the Advanced Research and Technologies group at Applied Biosystems (ABI) in Boston, MA. At ABI, he helped develop new commercial applications for peptide nucleic acid (PNA) probe technology for use in microbial diagnostics. Dr. Brehm-Stecher returned to academia in 2004, joining ISU’s Department of Food Science & Human Nutrition as an Assistant Professor. At ISU, Dr. Brehm-Stecher is developing a research program centered around both rapid detection of pathogens and on the development of novel antimicrobial compositions.

Department: Animal Sciences & Industry
Institution:Kansas State University

Dr. Daniel Y. C. Fung is an internationally known microbiologist in the field of Rapid Methods and Automation in Microbiology. He has published extensively in Food Microbiology, Applied Microbiology and Rapid Methods with more than 700 Journal articles, meeting abstracts, proceeding papers, book chapters and books in his career. Currently he holds a 40% teaching and 60% research appointment in the department. Dr. Fung teaches Food Microbiology, Food Fermentation, Food Toxicology, and the Rapid Methods courses regularly since 1978. Dr. Fung is a Fellow of the American Academy of Microbiology, Institute of Food Technologists (IFT), International Academy of Food Science and Technology and Institute for Food Science and Technology (UK). He has won more than 30 professional awards which included the International Award from IFT (1997), Waksman Outstanding Educator Award from The Society or Industrial Microbiology (2001), KSU College of Agriculture Excellence in Graduate Teaching Award (2005), and the Exceptional Achievement and Founder of the KSU International Workshop on Rapid Methods and Automation in Microbiology (1980-2005) Award given by the Director of the Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 2005.

Dr. Fung received the B.A. degree from International Christian University , Tokyo , Japan in 1965, M. S. P. H. at University of North Carolina-Chapel Hill in 1967 and the Ph.D. in Food Technology from Iowa State University in 1969. more

Department: Food Science and Human Nutrition
Institution: Iowa State University

Suzanne Hendrich, Ph.D., Professor, Food Science & Human Nutrition (1987—present), Lura M. Lovell Fellow of the Iowa Botanicals Center (2004-present), Iowa State University. Hendrich is at-large representative to the Executive Committee of the Toxicology and Safety Evaluation Division of the Institute of Food Technologists (2006-09). Hendrich served on the Subcommittee for Upper Tolerable Intake Levels for Macronutrients of the US Dietary Reference Intakes Panel (2000-2003). Hendrich holds a Ph.D. (1985) in nutrition from the University of California , Berkeley and was a postdoctoral trainee at the University of Wisconsin (1985-87). Author of more than 110 research papers and abstracts, her research is focused on gut microbial and mammalian metabolism and health effects of plant phenolics and the grain fungal toxin, deoxynivalenol. Hendrich offers courses in food toxicology. (more)

Department: Food Science and Technology
Institution:University of Nebraska

Robert Hutkins is the Khem Shahani Professor of Food Science in the Department of Food Science and Technology at the University of Nebraska. His research is focused on the physiology and genetics of probiotic lactic acid bacteria, with the goal of understanding their role in promoting gastrointestinal health. Dr. Hutkins has served on the Editorial Boards of Applied and Environmental Microbiology and the Journal of Food Protection and he is currently an Associate Editor for Microbiology. He is a past-Chair of the Institute of Food Technologists Expert Panel on Food Safety and Nutrition, and is currently the Chair of the Biotechnology Division. In 2005, he was named the Khem Shahani Professor of Food Science. Prior to joining the faculty at Nebraska in 1987, Dr. Hutkins was a research scientist at Sanofi Bio Ingredients in Waukesha , Wisconsin . He received his B.S. and M.S. degrees from the University of Missouri and his Ph.D. in from the University of Minnesota , all in Food Science. He was a Post-doctoral fellow in the Department of Microbiology at Boston University School of Medicine from 1984 -1985. He has taught courses in food microbiology for 20 years and has received several teaching and research awards. Dr. Hutkins has published widely in the area of food microbiology and is the author of the recently published text, Microbiology and Technology of Fermented Foods. (more )

Department: Food Science and Human Nutrition
Institution:Iowa State University

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Department: Food Science
Institution: University of Missouri

Azlin Mustapha, Ph.D., Associate Professor, Food Science (1996-present). Azlin Mustapha holds a Ph.D. (1993) in Food Science and Technology from the University of Nebraska-Lincoln and was a postdoctoral associate at the University of Minnesota (1994-1996). Mustapha served on the USDA CREES NRI and NISI grant review panel (2004-2006). She is a member of the National Center for Soybean Research and currently serves as co-chair of the Product Development Division of the Institute of Food Technologists graduate student competition committee (2007-2010). Her research focus is in molecular-based detection of foodborne pathogens and the use of natural antimicrobials in foods, as well as on development of probiotic foods. Mustapha teaches four courses in Food Microbiology, ranging from introductory to graduate level, at the University of Missouri .(more)

Department: Animal Sciences & Industry
Institution:Kansas State University

Dr. Abbey Nutsch is an Assistant Professor of food safety and security. A food microbiologist by training, she received B.S. (1994) and Ph.D. (1998) degrees in Food Science from Kansas State University .  Her area of expertise is the microbiological safety of meat products, with particular emphasis on the application of antimicrobial interventions for both fresh and processed meat products.  After spending five years as the Director of Technical Services for a commercial food testing and research laboratory, Dr. Nutsch returned to K-State in 2002 to serve within the Food Science Institute as a coordinator for a multi-institutional carcass disposal working group.  In 2004 she joined the Department of Animal Sciences & Industry as an Assistant Professor of food safety and security, a 100% research appointment.  Her current roles and responsibilities include working with the K-State Food Safety and Security program (http://fss.k-state.edu) to coordinate and facilitate interdisciplinary initiatives.