Erin Dormedy, Ph.D
Food Science Program Director
Office: FFS 303
Education: Ph.D - University of Nebraska, Lincoln; M.S.- University of Nebraska, Lincoln; B.S. - California Polytechnic University, San Luis Obispo
Courses: Introduction to Food Science and Technology, Food Microbiology, Food Chemistry, Food Analysis, Food Law and Regulations, Emerging Foodborne Pathogens, HACCP
Research Areas: Using undergraduate research as curriculum, intervention methods for the control of foodborne pathogens, food safety and biosecurity, HACCP implementation and validation, development of HACCP intervention methods, food industry outreach and technology transfer.
Affiliations: Institute of Food Technologists (IFT)
Statement: Dr. Erin Dormedy, Associate Professor and Director of the Food Science Program, joined faculty in 1999. Dr. Dormedy's goal as a researcher is to make the food supply chain as safe as possible by controlling food-borne pathogens and improving food contact safety. To meet this goal, her research encompasses the study of intervention techniques to reduce microorganisms on the food we eat. There are approximately 5,000 deaths per year due to foodborne illness in the U.S., which theoretically are 100 percent preventable," she says.
Through research and applied technology, Dr. Dormedy teaches her students how to make a safer food supply, from the raw commodity to the supermarket. Although bringing research into the classroom as curriculum is more time intensive, Dr. Dormedy believes students learn more effectively and become enthusiastic about the knowledge they acquire. Instead of being one person working to make the food supply safer, she delights in training future food scientists who will make a difference.