Dharamdeo Singh is currently engaged in his PhD studies at the University of Guelph. His experience stems from a rich academic background rooted in academia. His journey began as a teaching assistant, then as a lecturer where he has made significant contributions to the field of Food Science. During his career, he demonstrated his expertise and dedication by conducting research focused on developing value-added products such as ketchup, salad dressings and cereal. Dharamdeo research also encompassed conducting field studies in rice and wheat, further showcasing his diverse skillset. His current studies primarily focus on developing effective strategies for controlling Salmonella in low-water-activity foods. Throughout his journey, he has exhibited a deep passion for advancing the knowledge and understanding of Food Science. His outstanding accomplishments and dedication to his field make him an asset in the academic community. Dharamdeo is a member of the Fall Event, Social Mixer, Marketing and Social Media committees.

The State University of New Jersey | Associate Professor and Extension Specialist

Byron Chaves is an Associate Professor and Food Safety Extension Specialist at Rutgers, The State University of New Jersey. His research integrates microbiology, food processing, and statistical tools to assess and manage risks from pathogenic bacteria and viruses in foods and on food-contact surfaces. His Extension programs deliver training and technical assistance to industry on food safety, sanitation, and regulatory compliance, including hazard analysis, environmental monitoring, and product and process validations. He serves as the HACCP State Coordinator and is a former member of the USDA FSIS National Advisory Committee on Meat and Poultry Inspection. He earned a PhD from Texas Tech University, an MS from Clemson University, and a BS from the University of Costa Rica. Byron joined Rutgers on March 1 after 8.5 years as a professor at the University of Nebraska-Lincoln.