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.
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.
|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
Tel: (239) 324-4792