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Rob Williams

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Assistant Professor, Food Science and Technology
Phone: (540) 231-4106
E-mail: rowilli3@vt.edu
Website

Dr. Williams’ work is focused on the use of alternative processing technologies (i.e., non-thermal) for the control of food-borne bacterial pathogens in fruit juices and recycled chill brines; the efficacy of antimicrobial agents in combination with alternative processes for the control of food-borne pathogens; the control of spoilage microorganisms in fruit juices using antimicrobial agents; and the detection and characterization of parasites in foods. His Extension program focuses on food safety education and the development of multi-disciplinary programming for Virginia food processors, as well as for fruit and vegetable producers.

He received his Ph.D. in 2001 and M.S. in 1998 in food science and technology from the University of Tennessee. He received his B.S. in Biology, with a microbiology concentration, from Tennessee Technological University in 1994.

Courses Taught by This Instructor

  • FST 5034: Good Agricultural and Manufacturing Practices

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