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 Thinking Globally - Working Locally: A Conference on Food Safety Education.

Speaker Biographies

Susan S. Sumner

EDUCATION:

B.S. Food Science North Carolina State University 1982
M.S. Food Science/Food Safety University of Wisconsin 1984
Ph.D.  Food Science/Food Safety University of Wisconsin 1987

EMPLOYMENT:

2000-present Professor and Department Head, Food Science and Technology, Virginia Tech
8/96-10/00 Associate Professor, Food Science and Technology, Virginia Tech
2/90-8/96 Assistant Professor/Associate Professor, Food Science and Technology, University of Nebraska
1/89-1/90 Assistant Manager in the Microbiology Division, National Food Processors Association, Washington, D.C.
9/87-1/89 Project Microbiologist II, National Food Processors Association, Washington, D.C.
7/88-1/90 Technical Coordinator for Microbiology and Aseptic Projects National Food Processors Association, Washington, D.C.

HONORS AND AWARDS:

  • Virginia Tech Alumni Excellence in Extension Award, 2001
  • Virginia Tech Gamma Sigma Delta Excellence in Extension, 2000
  • Educator Award, International Association for Food Protection, 2000
  • IFT Regional Communicator Outstanding Service Award, 1999

TEACHING RESPONSIBILITIES:

  • FST-4014 Concepts in Product Development 1997-1999
  • FST-4604 Food Microbiology 1999-present

ADVISING RESPONSIBILITIES:

  • Undergraduate: 2, M.S.: 5 Ph.D: 1

RESEARCH PROGRAMS/INTEREST:

My research interest focuses on control of foodborne pathogenic bacteria. The research program is designed to focus on microorganisms, such as Escherichia coli O157:H7, Salmonella and Listeria, to build a base of knowledge of how to control these microorganisms in a food processing facility. Current projects include investigation of wash treatments for fresh vegetables, and apples, the application of edible films, and the use of ultraviolet light to inhibit microorganisms. The projects are also designed with very applied outcomes that will help support my extension goals to educate food processors on safe handling procedures.

EXTENSION/OUTREACH PROGRAMS:

My educational programs focus on food safety for the food industry. The primary target audience for the programs is the food processing industry. Since 1990, I have been building the foundation for hazard analysis critical control point (HACCP) training programs. The programs have grown from workshops covering basic HACCP principles to individual HACCP training programs developed for a specific food processor. These educational programs will continue with the current regulations by USDA Food Safety and Inspection Service. One-on-one assistance to the food industry is another vital component of my extension program. Processors call and need an immediate solution to a problem. My assistance has centered on food safety and sanitation issues.

PUBLICATIONS:

  Journals Abstracts Book Chapt/ Proc Other
Publications (Total): 34 65 7  
Publications (since 1997): 13 20 4  

*Return to Agenda or Breakout Sessions

For Further Information Contact:
Graduate School, USDA
Phone: (202) 314-3459
E-mail: fsis.outreach@usda.gov

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Updated May 31, 2002