Extension Faculty
Extension Faculty
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Wendy Dahl, Ph.D.Dr. Dahl’s primary extension program focuses on increasing evidence-based knowledge of Extension educators, health professionals, and the general public related to wellness-promoting food and nutrition strategies and the promotion of healthful dietary behaviors. Dr. Dahl’s extension efforts also focus on food and nutrition issues of the frail older adult, specifically decreasing risk of malnutrition and dysphagia management. In addition, she provides outreach and consultation to industry, health care professionals, and consumers regarding the health benefits and food applications for functional and dietary fiber sources, the area of her applied research program. |
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Michelle D. Danyluk, Ph.D.Dr. Danyluyk Research focuses on microbial food safety and quality, emphasizing the microbiology of fruit juices, fresh fruits and vegetables and tree nuts. Extension Specialist for citrus processing issues -work with processors and packers to enhance quality, safety and value of processed citrus products.
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Razieh Farzad, Ph.D.Dr. Farzad’s primary extension services include efforts to address technical aspects of seafood and aquaculture product safety, quality, and nutrition in both domestic and international commerce, as well as stakeholder interests in commerce and regulation from production and processing through foodservice and retail sectors. She is actively engaged in developing best management practices, including participating in developing and rolling out an aquaculture HACCP program for finfish and shellfish aquaculture in Florida. Dr. Farzad interacts with and provides leadership for Florida Sea Grant (FSG) extension agents who work in coastal communities around the state. The intent is to maintain the productivity and reputation of the established seafood technology program currently shared by the Food Science and Human Nutrition department and FSG, working cooperatively across departments, universities, and related programs locally, nationally, and internationally.
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Keith R. Schneider, Ph.D.Most of the department’s extension effort focused on the Food Safety Modernization Act (FSMA) and both Packinghouse and Juice HACCP. The past program, the Good Agricultural Practices (GAPs) training program, while relevant, is being replaced by the Produce Safety Rule and Preventive Controls training efforts. It is anticipated that GAPs training will no longer be offered, at least not in a workshop form. In 2016, FSHN extension conducted and/or participated in 35 workshops on various food safety topics. These meetings reached a substantial portion of the Florida produce industry. These programs remain nationally and international recognized. The Juice HACCP program serves approximately 75-80% of the juice industry in the US and is only one of a small handful in the country that continues to conduct training. The Packinghouse HACCP course is the only International HACCP Alliance recognized course of its kind. For other programs we have participants from around the country (academic, industry and regulatory) who attend workshops offered by the department. Dr. Schneider is also a committee member in the annual International Citrus and Beverage Conference. This is one of the largest annual conferences hosted by IFAS. |
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Renée Goodrich-Schneider, Ph.D.Dr. Goodrich-Schneider is a Professor of Food Science & Technology in the department, with appointments in research, teaching, and extension. As part of the FSHN Extension Team, much of her Extension effort of the past 20 years has been the area of food safety and providing training and resources to ensure the viability of the Florida and the nation’s produce and food processing industries. From early efforts in training growers on Good Agricultural Practices (GAPs) through current training emphasis on the Produce Safety Rule, a substantial part of her Extension program has been in the area of produce safety. Additionally, training has been provided in the area of food defense, with a focus on mitigation of threats and food recall preparedness. The FSHN extension programs provide information to the food processing sector, especially through training of the Preventive Controls for Human Food curriculum. Our Juice HACCP Regulation program is recognized by the Juice HACCP Alliance, of which Dr. Goodrich-Schneider an inaugural member, and is one of the best-known of such programs in the country. This program, while nationwide, heavily supports the multi-billion dollar Florida citrus industry and allied industries such as the flavor, transportation, retail, and processing segments of the industry. Dr. Goodrich-Schneider also has responsibility for another such program, the annual International Citrus, and Beverage Conference, which has been hosted by the Food Science & Human Nutrition Department for over 60 years. |
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Yu Wang, Ph.D.The overall goal of Dr. Yu Wang’s program is to extend the use of flavor/sensory chemistry and consumer science into citrus production/processing practices as well as to increase our understanding of the benefits of consuming fruits. She has been organizing workshops to work and communicate with stakeholders. Florida Varity Display Day is one of her major activities to communicate with citrus growers on selecting the most promising material for the processed and fresh fruit market. Flavor Summit-industry Perspective workshop is another major extension program led by Dr. Wang’s program. This workshop offers short courses to the personnel in the food and flavor industry and provides opportunities to communicate within the flavor industry to understand the future needs. |
Food Science & Safety Agents
Associated Program Personnel
| Matthew D. Krug State Specialist Extension Agent II, M.S. Office of District Directors - Southwest Specialty: Food Science 2685 State Rd 29N Immokalee, FL 34142 mkrug@ufl.edu Tel: (239) 324-4792 |