Matthew Taylor

2017 Clean Label Conference

 

Matthew Taylor, Ph.D., Texas A&MPresentation: Emerging Research to Practical Approaches on Natural Antimicrobial Use

Co-Speakers: Matthew Taylor, Ph.D., Associate Professor, Dept. of Animal Science, Texas A&M University

Matthew Taylor, Ph.D., is an Associate Professor of Food Microbiology in the Department of Animal Science at Texas A&M University. He earned the B.S. in Food Science and B.A. in Sociology in 2000 from North Carolina State University. He obtained a M.S. degree in Food Science from North Carolina State University in 2003 and his Ph.D. in Food Science and Technology from the University of Tennessee-Knoxville in 2006.

To date, Taylor has co-authored 37 refereed research papers, and collaborated on research with total funding approximately 27.5 million USD. His primary research interests are in the utilization and mechanisms of food antimicrobials to inhibit bacterial foodborne pathogens.

Natural food antimicrobials are diverse in their chemistry, spectrum of activity, sources, and applications within foods. Specifically, research is conducted that seeks to overcome obstacles to the use of food antimicrobials in by their encapsulation, as well as exploring the utility of naturally-derived antimicrobials for pathogen control on animal- and plant-derived foods.

Additionally, Taylor is the lead instructor for undergraduate and graduate courses discussing the microbiology and microbiological safety of human foods. He cooperates to team teach graduate courses in food safety and usage of nanotechnologies in foods processing and development.

Taylor is an active member of the Institute of Food Technologists, the International Association for Food Protection, Phi Tau Sigma Honorary Food Science Society, and Gamma Sigma Delta Society. He sits on the editorial boards of the Journal of Food Protection, Food Protection Trends, and the International Journal of Food Microbiology.

2017 Clean Label Conference Presentation:

Emerging Research to Practical Approaches on Natural Antimicrobial Use

Today’s consumer increasingly demands foods bearing clean labels with easily identifiable ingredients that are familiar and recognized as safe, responsibly sourced, and do not encourage chronic disease. Fresh, unprocessed, all-natural, no artificial ingredients: these claims are favored by many marketers. They are also often problematic for cost-effective production of safe foods–as rightly expected by consumers—with sufficient shelf-lives to ensure they are cost-competitive. From botanicals and bacteriocins to bacteriophages and fermentates, this presentation provides an update on natural antimicrobial technologies and approaches available to manufacturers and explores emerging research in the area.

 

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