Mindy Brashears
Texas Tech University
Director ICFIE / TTU
Mindy Brashears is a Professor of Food Safety and Public Health and holds the Roth and Letch family Endowed Chair of Food Safety and serves as the Director of the International Center for Food Industry Excellence at Texas Tech University. She is the former Under Secretary of Agriculture in Food Safety where she served the USDA from 2019-2021. She is a fellow of the National Academy of Inventors having 3 companies based on her research. Her research focuses on mitigation strategies in pre-and post-harvest environments and on the emergence of antimicrobial drug resistance. Her interests are primarily in meat, poultry and vegetable products. Her work has resulted in the commercialization of pre-harvest feed additives that reduce E. coli and Salmonella in cattle and she has 27 patents/patents pending. She teaches courses in food microbiology and food safety and offers industry training in food sanitation, recalls and food security.
Texas Tech University
Director ICFIE / TTU
Mindy Brashears is a Professor of Food Safety and Public Health and holds the Roth and Letch family Endowed Chair of Food Safety and serves as the Director of the International Center for Food Industry Excellence at Texas Tech University. She is the former Under Secretary of Agriculture in Food Safety where she served the USDA from 2019-2021. She is a fellow of the National Academy of Inventors having 3 companies based on her research. Her research focuses on mitigation strategies in pre-and post-harvest environments and on the emergence of antimicrobial drug resistance. Her interests are primarily in meat, poultry and vegetable products. Her work has resulted in the commercialization of pre-harvest feed additives that reduce E. coli and Salmonella in cattle and she has 27 patents/patents pending. She teaches courses in food microbiology and food safety and offers industry training in food sanitation, recalls and food security.
Prashant Singh
Florida State University
Associate Professor
Dr. Singh is an Associate Professor of Food Science at Florida State University, where he leads the Food Safety Diagnostics Lab. He earned his Ph.D. in Food Science from the University of Missouri and completed postdoctoral research at the University of Georgia, with both stages of his training focused on beef safety.
Since founding his lab in 2017, Dr. Singh has developed cutting-edge assays and workflows for the detection of Shiga toxin-producing Escherichia coli (STEC), quantification methods for Salmonella, and on-site methods for seafood species identification. He is the inventor of RIGHTTest™, a commercially available diagnostic tool that has transformed shrimp testing in the United States.
Dr. Singh is a Senior Member of the National Academy of Inventors and actively collaborates with the food industry to develop practical innovations that enhance food safety and drive profitability in the domestic meat sector.
Florida State University
Associate Professor
Dr. Singh is an Associate Professor of Food Science at Florida State University, where he leads the Food Safety Diagnostics Lab. He earned his Ph.D. in Food Science from the University of Missouri and completed postdoctoral research at the University of Georgia, with both stages of his training focused on beef safety.
Since founding his lab in 2017, Dr. Singh has developed cutting-edge assays and workflows for the detection of Shiga toxin-producing Escherichia coli (STEC), quantification methods for Salmonella, and on-site methods for seafood species identification. He is the inventor of RIGHTTest™, a commercially available diagnostic tool that has transformed shrimp testing in the United States.
Dr. Singh is a Senior Member of the National Academy of Inventors and actively collaborates with the food industry to develop practical innovations that enhance food safety and drive profitability in the domestic meat sector.