Paul L. Dawson -  Professor, Ph.D., ( North Carolina State University ).  Primary teaching responsibilities include food resources and society (FDSC 214) and the processing and quality for poultry products (AVS 425).  Dawson’s research addresses the safety and quality of food. This not only includes preventing food deterioration but also enhancing the composition of food during storage through “enhancer coatings.”   Specific strategies will include
1) active packaging (antimicrobial, antioxidant, bioactive), 2) novel processing (non-thermal plasma, thermal (heat and cold) in combination with biocides), 3) testing new in-home food refrigeration technologies in conjunction with the largest producer of such equipment in the world, and 4) evaluate variables of foods, films, antimicrobials and surfaces affecting transfer and/or survival of bacteria through an undergraduate creative inquiry research team.
pdawson@clemson.edu
phone: 864-656-1138
office: 204 Poole Ag Center Bldg