I provide leadership to a team of research scientists that directly contribute to the accomplishment of ARS National Programs of Food Safety (Animal and Plant Products), Product Quality and New Uses.

Specifically, my team’s focus is on intervention strategies for controlling human pathogens associated with fermented and acidified vegetables; and improved processes for the preservation and utilization of vegetables, including cucumber, sweet potato, cabbage and peppers to produce safe, high-quality products with reduced energy use and waste.