Food Processing, Safety & Technology

Biography

Dr. Aubrey Mendonça is an Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University (ISU) where he received his Ph.D. in Food Science and Technology (minor in Microbiology). Before joining the ISU he was a post-doctoral scientist in the Department of Food Science at Pennsylvania State University. At ISU, Dr. Mendonça holds appointments in Interdepartmental Programs of Microbiology and Toxicology. He teaches courses in food microbiology, foodborne hazards, and advanced food microbiology. His research focuses on controlling foodborne pathogens and spoilage organisms by non-thermal technologies including high hydrostatic pressure, natural antimicrobials, irradiation or combinations. He developed the “Microbiology and Food Safety on-line Training Module” for food processors at Smithfield Foods and is a frequently invited speaker at national and international food safety conferences. Dr. Mendonça is certified by the International HACCP Alliance and the Food Safety Preventive Control Alliance. He served as food safety consultant for USAID-sponsored projects in Guyana, Jamaica and Haiti. He is the Past Chair of the Food Microbiology Division of the Institute of Food Technologists (IFT), Iowa Section of IFT, and professional member of the American Society for Microbiology, IFT, International Association for Food Protection, and the American Chemical Society.

Research Interest

Food microbiology, foodborne hazards, and advanced food microbiology. His research focuses on controlling foodborne pathogens and spoilage organisms by non-thermal technologies including high hydrostatic pressure, natural antimicrobials, irradiation or combinations.