NC State Department of Food Science
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Departmental Faculty
Lee-Ann Jaykus Lee-Ann Jaykus

Professor, Food Science
William Neal Reynolds Distinguished Professor

339-A Schaub Hall


B.S. (1979) Purdue University
M.S. (1982) Purdue University
Ph.D. (1993) University of North Carolina at Chapel Hill

Research Interests

Our research activities focus on application of molecular biological methods for the detection of pathogenic microorganisms in foods. Current research projects involve the development of nucleic acid amplification technology for the detection of human enteric viruses (human enteroviruses, hepatitis A virus, Norwalk virus) in shellfish, fresh produce, and ready-to-eat food commodities. Additional research opportunities exist for developing similar methods for the detection of Listeria monocytogenes and Salmonella from dairy food products, with specific focuses on bacterial concentration and refining molecular methods to facilitate the real-time detection of foodborne pathogens. Our group is also actively involved in the application of quantitative risk assessment methods for the evaluation of public health risks of foodborne pathogens.

Lee-Ann Jaykus: Background, Publications, Research, Extension

Department of Food, Bioprocessing and Nutrition Sciences
North Carolina State University
Raleigh, NC  27695
(919) 515-2951