Through a blend of wet and dry lab technologies, Rebecca’s dissertation work focused on investigating the meat spoilage microbiome, identifying pertinent organisms, and developing targeted methodologies to control their outgrowth. From there, she made a career investigating how to help food processors get the most from their protein foods.
Can you quantify the value of extra shelf-life days in food? As a consumer, it can allow for more time in a busy life to eat foods before they end up as unintended waste. This time can be about saving money and protecting health. For the industry, it can be about longer and more resilient…
