Kathy is Associate Director of the Food Research Institute at University of Wisconsin-Madison and works with the food industry to develop and validate formulation-safe foods. Kathy has written more than 80 technical abstracts, 50 peer-reviewed publications, three book chapters and is an active member of the National Advisory Committee for the Microbiological Criteria of Foods and the International Association for Food Protection (IAFP). Kathy is a regular instructor at workshops on listeria control methods, preventive controls for human foods, and process cheese, dairy, and meat safety. She earned her Doctorate in Food Microbiology and Safety at the UW-Madison, focusing on formulation safety of pasteurized process cheese products.
This is a very interesting article that was first posted in June 2025, and due to its popularity the KHNI would like to draw your attention to this informative read. Over the past decade, the global prevalence of obesity has escalated to alarming levels, prompting significant public health concerns. In 2022, approximately 1 in 8… Read more »
Food protection and sustainability go hand-in-hand, and audacious innovation is key to minimizing food waste. Watch the full recording of this expert-led webinar to learn more.
Get monthly updates about our newest expert-created content, upcoming webinars, and more.
Subscribe
