Assistant Professor, Department of Food Science
University of Massachusetts, Amherst
Julie Goddard is an assistant professor in the Department of Food Science at the University of Massachusetts Amherst.  In addition to teaching responsibilities (Analysis of Food Products and Survey of Food Science), Julie manages an externally funded research group of postdocs, graduate students, visiting scientists, and undergraduate researchers.  The goal of the Goddard Research program is to modify the materials used to handle, process, and package food to improve food quality and food safety.  www.umass.edu/goddradresearch

Assistant Professor, Department of Food Science
Purdue University
Haley Oliver is an assistant professor with a primary teaching and secondary research appointment in the Department of Food Science at Purdue University.  Haley teaches Food Microbiology lecture and laboratory series, Food Plant Sanitation, and Graduate Food Microbiology.  Her areas of research include investigating foodborne pathogen transmission in retail food environments and the use of molecular methods to understand how foodborne pathogens survive stress and cause disease. http://www.ag.purdue.edu/foodsci/Pages/hfoliver.aspx

Assistant Professor, Departments of Nutritional Sciences and Human Biology
University of Wisconsin-Green Bay
Le Zhu is an assistant professor in the Departments of Nutritional Sciences and Human Biology at the University of Wisconsin-Green Bay.  During the fall semesters Le teaches food science and nutrition classes to students who major in Nutritional Sciences.  During the spring semesters she teaches general education classes.  Le also works with undergraduate students as well as dietetic interns to develop research projects.  http://www.uwgb.edu.humbio

Assistant Professor, Department of Food Science
University of Massachusetts, Amherst
Sam Nugen is an assistant professor in the Department of Food Science at the University of Massachusetts Amherst.  Sam's research focuses on the design and fabrication of biosensors for the detection of pathogenic organisms, allergens, adulterants and other analytes of interest.  Sam's research group is currently designing inexpensive sensors which will permit rapid on-site screening for food pathogens and toxins.  Much of his groups work focuses on the development of nanoparticles and microfluidics for various food safety applications. http://www.umass.edu/biosensors

Research Support Specialist, Department of Food Science
Cornell University
Nicole is the supervisor of the Milk Quality Improvement Program (MQIP) laboratory and is responsible for overseeing technicians and undergraduates who work in the lab.  The MQIP lab is funded by the New York State Dairy Promotion Board - dairy farmers who are dedicated to the production and distribution of quality dairy products.  The MQIP research group focuses on improving raw and pasteurized milk quality.  http://www.riboprinter.cornell.edu/cals/foodsci/extension/milk-quality-improvement-program.cfm.

Assistant Professor, Department of Animal Science
Colorado State University
Kendra Nightingale is an assistant professor in the Department of Animal Science at Colorado State University.  Kendra's research interests include both pre- and post-harvest food safety.  The specific aims of her research program include (i) gain a more comprehensive understanding of the molecular ecology and transmission dynamics of foodborne pathogens throughout the human food chain (ii) identify risk factors that contribute to loading of the human food chain with foodborne pathogens and the subsequent spread of these pathogens along the food continuum (iii) probe the molecular evolution and population structure of human foodborne and animal pathogens (iv) define the underlying genetic mechanisms responsible for observed differences in virulence phenotypes within a given pathogen species and (v) study the pathogenesis of human foodborne diseases.  http://www.ansci.colostate.edu/department/Faculty%20and%20Staff/Nightingale.html

Assistant Professor: Department of Food Science
The Pennsylvania State University
John Hayes is an assistant professor in the Department of Food Science at the Pennsylvania State University. In addition to serving as Director of the Sensory Evaluation Center, and teaching an undergraduate class on sensory science, John also teaches graduate courses on Food Addiction and Ingestive Behavior. In addition, John runs and NIH funded research program on genetic variation influences food choice. In 2011, he won the Ajinomoto Award for Outstanding Young Investigators in Gustation from the Association of Chemoreception Sciences.  http://foodscience.psu.edu/directory/jeh40

Francine H. Hollis
Ph.D. Food Science and Technology, Cornell University
B.S. Food Science and Technology, Alabama A&M University

Assistant Professor, Department of Family and Consumer Sciences
Fort Valley State University
Francine Hollis is an assistant professor of Food Science/Nutrition in the Department of Family and Consumer Sciences at Fort Valley State University.  Francine teaches Food Science courses such as Food Preservation during the fall semester and Experimental Foods during the spring semester.  She will also be conducting research through the Agricultural Research Station.  Her research interests include sensory perception, sensory evaluation methodology development, and retronasal and orthonasal smelling.  http://ag.fvsu.edu/index.php/directory/hollis-francine/