Kristin Schill is a Research Assistant Professor who joined the University of Wisconsin-Madison’s Food Research Institute (FRI) in 2020 to lead the Applied Food Safety Laboratory. In this capacity Kristin works directly with the food industry to design food challenge studies on a wide variety of food products and foodborne pathogens. Prior to joining FRI, Kristin served as a research microbiologist for the FDA and her research portfolio encompassed projects involving the genetic characterization of Clostridium botulinum and related surrogate organisms, development of botulinum neurotoxin detection methods, evaluation of thermal and nonthermal technologies for C. botulinum inactivation and whole genome, metagenomic and transcriptomic sequencing of foodborne pathogens. Kristin co-teaches the IAFP Sponsored Microbial Challenge Testing for Foods Workshop. Kristin earned her Bachelor of Science degree (Microbiology) and Master of Science degree (Food Science) at Iowa State University and her Ph.D. (Food Science) at the University of Wisconsin-Madison. Kristin Schill is a Research Assistant Professor who joined the University of Wisconsin-Madison’s Food Research Institute (FRI) in 2020 to lead the Applied Food Safety Laboratory. In this capacity Kristin works directly with the food industry to design food challenge studies on a wide variety of food products and foodborne pathogens. Prior to joining FRI, Kristin served as a research microbiologist for the FDA and her research portfolio encompassed projects involving the genetic characterization of Clostridium botulinum and related surrogate organisms, development of botulinum neurotoxin detection methods, evaluation of thermal and nonthermal technologies for C. botulinum inactivation and whole genome, metagenomic and transcriptomic sequencing of foodborne pathogens. Kristin co-teaches the IAFP Sponsored Microbial Challenge Testing for Foods Workshop. Kristin earned her Bachelor of Science degree (Microbiology) and Master of Science degree (Food Science) at Iowa State University and her Ph.D. (Food Science) at the University of Wisconsin-Madison.