Lee-Ann Jaykus

William Neal Reynolds Distinguished Professor, Food Science

Academic Degrees

B.S., Food Science, Purdue University, 1979
M.S., Food Science, Purdue University, 1982
Ph.D., Environmental Sciences and Engineering, School of Public Health, The University of North Carolina at Chapel Hill, 1994

Research Interests

My research is in food microbiology, with specific interest in microbial food safety. Much of the work done in my laboratory focuses on food virology, or the study of the transmission of enteric viruses (mostly noroviruses) through the food chain. In this regard, I currently direct the USDA-NIFA Food Virology Collaborative, also called NoroCORE, a 5 year, $25 million project (see also http://norocore.ncsu.edu/). My students and staff also work in the development of pre-analytical sample processing methods to facilitate molecular-based detection of pathogens in foods, as well as the application of quantitative risk assessment in food safety.

Teaching Activities

Undergraduate Food Microbiology
Various Graduate Food Safety courses

Achievements

•American Society for Microbiology Division P Lecturer, 2013
•National Academy of Sciences, Food and Nutrition Board, member, 2012-present
•National Academy of Sciences Food Forum Executive Committee, member, 2012-present
•Recipient, Purdue University Food Science Distinguished Alumnus Award, 2012
•International Association for Food Protection (IAFP), Executive Board Member, 2007-2012 (served as president 2010-2011)
•Recipient, NCSU Alumni Association Distinguished Research Award, 2007
•Recipient of IAFP Educator Award, 2006
•National Advisory Committee on Microbiological Criteria for Foods, member, 2002-2009

 

Curriculum vitae