Improving the safety and quality of foods with a focus on dairy products
Working with small value-added dairy producers on product development, process control, environmental monitoring, and the development and implementation of food safety management systems
Developing, supporting and delivering workshops to provide dairy manufacturers and professionals with technical and scientific knowledge necessary to assure the consistent production and sale of safe, high-quality cheese and dairy products
Examining the microbial ecology of dairy products and production environments, the prevalence of pathogenic bacteria in milk and milk products, and microbial behavior during the manufacture of foods
Identifying novel and natural interventions as preventive controls for pathogens in foods