Professor of Food Microbiology
Rutgers University, New jersey
Karl R. Matthews, Ph.D., is a Professor of Food Microbiology in the Department of Food Science at Rutgers, The State University of New Jersey. He serves as Chair of the Department of Food Science. Matthews’ research addresses farm-to-fork food safety issues. His research covers elucidating at the molecular level the interaction of human enteric pathogens with plants to developing novel sanitizers to improve the microbial safety of fresh fruits and vegetables from post-harvest processing to retail practices. He serves as Principle and Co-principle investigator on USDA and private grants. He is actively engaged in teaching at the undergraduate and graduate level and served as the Food Science undergraduate program director. Matthews has given presentations and lectures throughout the world and taught a Food Microbiology course at Shanghai Jiao Tong University, China. He has received awards recognizing both his teaching and research. He serves on both NIH and USDA panels and on the editorial boards for several journals. He is Editor-in-Chief of the Journal of Food safety. Matthews is editor of Microbiology of Fresh Produce, co-author of Food Microbiology – An Introduction, and senior-editor of The Produce Contamination Problem – causes and solutions. He has published more than 200 abstracts, peer reviewed papers, and book chapters.
Farm-to-fork food safety issues Improve the microbial safety of fresh fruits and vegetables from post-harvest processing to retail practices