Executive Committee

The FRI Executive Committee is comprised by faculty and staff whose primary research and teaching programs focus on food safety and quality. The group is chaired by the FRI Director and works to promote the interests of FRI and ensure that the strategic plan and overall goals for FRI are appropriately developed and implemented.

	Charles Czuprynski (e-mail) Director, Food Research Institute Professor, Pathobiological Sciences, School of Veterinary Medicine Pathogenesis of listeriosis and salmonellosis; Bovine respiratory disease; Immunotoxicology; Use of nanotechnology in wound healing
	Kathleen Glass (e-mail) Associate Director, Food Research Institute Senior Scientist, Food Research Institute Development of safe low acid refrigerated foods, processed meat products, and process cheese; Effect of antimicrobials on Gram-positive foodborne pathogens
	Eric A. Johnson (e-mail) Core Executive Committee, Food Research Institute Professor, Department of Bacteriology, UW-Madison Clostridium botulinum: control, toxins, genetics
	Charles W. Kaspar (e-mail) Core Executive Committee, Food Research Institute Professor, Department of Bacteriology, UW-Madison E. coli O157:H7; Stress-response systems; Pre-harvest food safety; Molecular and physiological mechanisms of acid tolerance
	Nancy P. Keller (e-mail) Core Executive Committee, Food Research Institute Professor, Department of Medical Microbiology & Toxicology; Department of Bacteriology, UW-Madison Faculty: Food Pathogens and Toxins Cluster Antifungals; Fungal molecular biology; Mycotoxins; Fungal genomics
	Laura J. Knoll (e-mail) Core Executive Committee, Food Research Institute Associate Professor, Dept. Medical Microbiology & Immunology, UW-Madison Faculty: Food Pathogens and Toxins Cluster Molecular parasitology; Vaccine development for the intracellular parasite Toxoplasma gondii
	Andrew Milkowski (e-mail) Core Executive Committee, Food Research Institute Adjunct Professor, Department of Animal Sciences, UW-Madison Meat quality; Processed meat product quality measurement; Product and ingredient safety; Regulatory policy
	Michael W. Pariza (e-mail) Core Executive Committee, Food Research Institute Professor Emeritus, Department of Food Science, UW-Madison Dietary aspects of carcinogenesis; Biological significance of conjugated linoleic acid (CLA) and other naturally occurring biological compounds in food
	Jeff Sindelar (e-mail) Core Executive Committee, Food Research Institute Associate Professor, Department of Animal Sciences, UW-Madison Intervention strategies to control pathogenic bacteria in meat products.
	Amy C. Wong (e-mail) Core Executive Committee, Food Research Institute Professor, Department of Bacteriology, UW-Madison Biofilm formation and control; Virulence mechanisms of foodborne pathogens
	Jae-Hyuk Yu (e-mail) Core Executive Committee, Food Research Institute Professor, Department of Bacteriology, UW-Madison Faculty: Food Pathogens and Toxins Cluster Fungi and mycotoxins: molecular genetics and genomics of spore formation and mycotoxin biosynthesis in filamentous fungi