Director, Center for Food Safety
University of Georgia
Dr. Doyle is Regents Professor of Food Microbiology, Director of the Center for Food Safety and Quality Enhancement, and Head of the Department of Food Science and Technology at the University of Georgia. He is an active researcher in the area of foodborne bacterial pathogens and works closely with the food industry on issues related to the microbiological safety of foods. He has published more than 300 scientific publications, including editor of two authoritative books, Foodborne Bacterial Pathogens and Food Microbiology: Fundamentals and Frontiers. Dr. Doyle will address the potential impact of microbiological contamination on the world food supply, and review some of the national and international regulatory processes that are in place to ensure food safety.