Dr. Anita Wright is an associate professor at University of Florida in the Food Science and Human Nutrition Department with a courtesy appointment in the Microbiology and Cell Science Department. She received her B.S. from Florida State University; M.S. from University of North Carolina, Charlotte; and Ph.D. in Molecular Microbiology and Immunology from the University of Maryland. Her postdoctoral studies were conducted at the University of Maryland Center of Marine Biotechnology. Her research interests focus on pathogens related to the seafood industry, particularly Vibrio species associated with shellfish. She is a member of an advisory board for the F.D.A. Interstate Shellfish Sanitation Commission and has served on U.S.D.A. Food Safety review panels. Funded research investigates the genetics of bacterial polysaccharide capsules. Her laboratory has also received multiple Sea Grant awards, which have resulted in the development of molecular probes and typing systems for detection and characterization of bacteria and protozoa in seafood and the environment. She is currently involved in the establishment of the first jointly funded, U.S.D.A.- Oyster Industry Laboratory in Apalachicola, FL, specifically designated as a research facility for improving and promoting safety and consumer confidence with the Florida Seafood Industry.