Information Possibly Outdated
The information presented on this page was originally released on October 25, 2007. It may not be outdated, but please search our site for more current information. If you plan to quote or reference this information in a publication, please check with the Extension specialist or author before proceeding.
Food safety specialist joins Extension Service
MISSISSIPPI STATE -- A scientist with a background in home canning, food preservation and processing, and culinary arts is the new food safety specialist for the Mississippi State University Extension Service.
Jason Behrends began working in the Department of Food Science, Nutrition and Health Promotion on June 1. In this position, Behrends is responsible for working with consumers through the food processing industry on food safety issues in both retail and food service establishments.
“As the Extension specialist, I will work with consumers on food safety related issues such as home canning, food preservation and general food processing,” Behrends said. “I will evaluate the educational programming needs of the citizens of Mississippi and provide food safety curriculum and educational materials.”
Behrends received a master’s degree from the University of Kentucky and a doctorate from Texas A&M University, both in animal science/meat science with an emphasis in muscle biology.
Upon completion of his studies, Behrends worked as a senior food technologist for Tyson Foods, Inc., where he focused on new product development, improving product quality and consistency, increasing product utilization and performing shelf-life studies.
“Jason’s vast knowledge of food science and safety as well as his industry background with exposure to all parts of the industry made him an ideal person for this job,” said Benjy Mikel, professor and department head. “His ability to cross over into many areas will enable him to serve a wide variety of client needs.”
Behrends and his wife Shollie said MSU is the perfect fit for both of them. Moving from Fayetteville, Ark., to Starkville allowed him to get back into academia and Shollie to pursue a doctoral degree in animal science.
Writer: Courtney Coufal