Department of Food Science and Technology

Joy’s integrated food safety systems program combines research, teaching, and outreach to assist food production and processing industries (and consumers) in improving food safety to minimize foodborne illness.  Joy’s research program covers four thematic areas: (1) pre-harvest food safety, (2) process validation, (3) prevalence of pathogens in food systems, and (4) microbiological quality indicators and spoilage.  A list of formal publications can be found here.  More information on specific projects, including ongoing projects, can be found on the Research Projects page.