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Renee Boyer

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Assistant Professor, Food Science and Technology
Phone: (540) 231-4330
E-mail: rraiden@vt.edu

Dr. Renee Boyer has a research and extension appointment in the Food Science & Technology department.  Her research focuses on enhancing the safety of fresh and fresh cut fruits and vegetables.  Specific focuses include obtaining a greater understanding behind the mechanisms for attachment and persistence of pathogenic bacteria on produce items.  Current research projects include internalization and persistence of Salmonella enterica serovars and Escherichia coli O157:H7 on tomatoes and leaf lettuces.  In addition, she is interested in the use of alternative processing strategies to inactivate pathogens on produce.

Dr. Boyer ‘s extension program focuses on consumer food safety education. She is the extension specialist leading the states Food Safety Team.  This team consists of a district program leader, unit coordinator and 5 extension agents across the state.  Their charge is to evaluate educational programming needs for the citizens of Virginia and provide food safety curriculum.  Current programs offered include: Serv Safe, Cooking for Crowds and So Easy to Preserve.

She received her Ph.D. in 2006 and her M.S. in 2002 in food science and technology from Virginia Tech, and her B.S. in biology in 1999 from Radford University.

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