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 at Florida State University. He received his Ph.D. in Food Science from the University of Missouri. He worked as a postdoctoral research associate at the University of Georgia. His doctoral and post-doctoral research was focused on beef safety. In 2017, he started his lab at Florida State University. Since then, his lab has focused on the development of diagnostic assays and workflow for the detection and differentiation of pathogenic non-O157 stains from non-pathogenic non-O157 strains, quantification of Salmonella in poultry samples, and onsite methods for seafood species identification.
Florida State University
Associate Professor
Dr. Singh is an associate professor at Florida State University. He received his Ph.D. in Food Science from the University of Missouri. He worked as a postdoctoral research associate at the University of Georgia. His doctoral and post-doctoral research was focused on beef safety. In 2017, he started his lab at Florida State University. Since then, his lab has focused on the development of diagnostic assays and workflow for the detection and differentiation of pathogenic non-O157 stains from non-pathogenic non-O157 strains, quantification of Salmonella in poultry samples, and onsite methods for seafood species identification.