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About Us |
Faculty
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Staff
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News & Events
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ROBERT C. WILLIAMS
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Assistant Professor
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124-A Food Science and Technology Building (0418)
Blacksburg, VA 24061
P: (540) 231-4106
F: (540) 231-9293
E-mail: rcwillia@vt.edu
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| Education:
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Ph.D., Food Science and Technology, The University of Tennessee, 2001
M.S., Food Science and Technology, The University of Tennessee, 1998
B.S., Biology, Tennessee Technological University, 1994
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| Research Interests:
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Food Safety/Food Microbiology. Research interests include pathogen control in fresh and minimally processed fruits and vegetables, fruit juices, and ready-to-eat foods, including the application of various processing techniques (i.e., ozone, UV light, in-package pasteurization) and antimicrobial treatments for bacterial pathogen reduction in products intended to be consumed with little or no further processing by the consumer.
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| Recent Publications:
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Williams, R.C. and D.A. Golden. 2000. Influence of modified atmospheric storage, lactic acid, and NaCl on survival of sublethally heat-injured Listeria monocytogenes. Int. J. Food Microbiol. 64:379-386.
Semanchek, J.J., D.A. Golden, and R.C. Williams. 1999. Growth and survival of uninjured and sublethally heat-injured Escherichia coli O157:H7 as influenced by package atmosphere and storage temperature. Can. J. Microbiol. 45:263-268.
Williams, R.C., and D.A. Golden. 1998. Suitability of selective media for recovery and enumeration of sublethally heat- and acid-injured Listeria monocytogenes. J. Rapid Meth. Automat. Microbiol. 6:307-316.
Bodnaruk, P.W., R.C. Williams, and D.A. Golden. 1998. Survival of Yersinia enterocolitica during fermentation and storage of yogurt. J. Food Sci. 63: 535-537.
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| Selected Funding Sources:
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© 2003 Department of Food Science and Technology, Virginia Tech.
Send comments/questions to: fstinfo@vt.edu
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