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Matthew Taylor

Taylor, Matthew
Matthew Taylor
Associate Professor, Meat Science
Office:
Room 310 Kleberg
Email:
Phone:
979-862-7678
Undergraduate Education
B.S. in Food Science, North Carolina State University
B.A. in Sociology, North Carolina State University
Graduate Education
M.S. in Food Science, North Carolina State University
Ph.D. in Food Science and Technology, University of Tennessee-Knoxville

Dr. Matthew Taylor is an associate professor of food microbiology in the Department of Animal Science. He is also a member of the Graduate Faculty of the Department of Nutrition and Food Science. He received a B.S. in Food Science and a B.A. in Sociology in 2000 from North Carolina State University. He obtained a M.S. degree in Food Science from North Carolina State University in 2003 and earned his Ph.D. in Food Science and Technology from the University of Tennessee-Knoxville in 2006. Dr. Taylor joined Texas A&M University in June 2007.

Dr. Taylor’s primary research interests are in the utilization and mechanisms of food antimicrobials to inhibit bacterial foodborne pathogens. Natural food antimicrobials are diverse in their chemistry, spectrum of activity, sources, and applications within foods. Specifically, research is conducted to investigate and determine the manner by which food antimicrobials inhibit microbial pathogens. Additionally, research is conducted that seeks to overcome obstacles to the use of food antimicrobials in some product by the encapsulation of food antimicrobials. Dr. Taylor is currently participating and leading collaborative research projects with faculty in the Departments of Horticultural Sciences, Nutrition and Food Science, Poultry Science, and even Chemical Engineering, in addition to multi-institutional research projects with scientists from around the U.S.

Dr. Taylor is the lead instructor for the undergraduate courses DASC/FSTC 326 (Food Bacteriology Lecture) and DASC/FSTC 327 (Food Bacteriology Laboratory). He cooperates to team teach graduate courses in food safety and usage of nanotechnologies in foods processing and development. Dr. Taylor also regularly provides guest lectures for Texas A&M University courses, as well as teaching in food safety microbiology for members of the food processing industry and regulatory agency officers.

Dr. Taylor is an active 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. He sits on the editorial boards of the Journal of Food Protection and Food Protection Trends. He also provides expert reviews in food safety microbiology for multiple journals publishing refereed food microbiology research.