Dr. Taylor’s primary research interests lay with the encapsulation and functionality of naturally-occurring food antimicrobials for use in food products to protect against post-processing contamination. Dr. Taylor also maintains research interests in alternative processing technologies, including high-pressure homogenization of fluid foods and dense-phase CO2 treatment of fruit and vegetable products for protection against foodborne pathogens.

Dr. Taylor is the lead instructor for the departmental food bacteriology lecture and lab courses. He also is a guest instructor/lecturer in other departmental courses offered in animal science and food science.

Dr. Taylor is a member of the Institute of Food Technologists, the International Association for Food Protection, Phi Tau Sigma Honorary Food Science Society, and Gamma Sigma Delta Society.