Foodborne illnesses and microbially caused food spoilage cost the global economy hundreds of billions of dollars annually. My thesis research attempts to discover and characterize novel natural antimicrobials to prevent the infiltration and growth of foodborne pathogens and food spoilage microorganisms in the global food supply chain. I search for these compounds in fermented foods because such foods have been produced for millennia specifically for their anti-pathogenic and anti-spoilage properties. In addition to my thesis research, I participate in applied extension research and materials development to support food producers in addressing these problems from a systems approach standpoint.
