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Joseph Eifert

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Associate Professor, Food Science and Technology
Phone: (540) 231-3658
E-mail: jeifert@vt.edu
Website

Dr. Eifert’s research focus is to determine ways to improve the microbiological quality and shelf life of ready-to-eat poultry products and fruits and vegetables through design of appropriate microbiological sampling techniques and sampling plans; and to develop methods to prevent food-borne bacterial pathogens from contaminating poultry processing plant environments and reduce the level of these pathogens on live birds and finished products. His Extension program emphasizes microbiological safety and quality issues for poultry processors and food-safety education for a variety of audiences. Additionally, he teaches a graduate course Food Regulatory Affairs and the undergraduate course, Poultry Processing.

He has worked as a laboratory manager for the Nestlé USA Quality Assurance Laboratory in Columbus, Ohio, and as an analytical chemist for the U.S. Food and Drug Administration in Los Angeles, California.

He received his Ph.D. in 1994 and his M.S. in 1991 in food science and technology from Virginia Tech, and his B.S. in biology in 1980 from Loyola Marymount University.

Courses Taught by This Instructor

  • FST 5044: Global Food Laws and Regulations
  • FST 5614: Food Safety and Security
  • FST 5624: Applied Food Microbiology and Sanitation

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