GRADUATE STUDENT PROFILE-  Maxwell Voorn

Maxwell Voorn successfully defended his Ph.D. dissertation in April 2025. Maxwell is originally from San Diego, California. Prior to attending graduate school, Maxwell obtained his Bachelor of Science degree from Purdue University.

Maxwell's dissertation was entitled, "Factors Influencing Bactericidal and fungicidal efficacy in environmental surface disinfection." This research explored how factors such as chemistry, wipe material, and contact time influence disinfection efficacy. Maxwell focused on understanding how these factors work together to improve disinfection and reduce cross-contamination, with the goal of supporting safer practices in healthcare and other high-touch environments.

Although Maxwell attended Purdue for his undergraduate studies, he had several options for where he could continue his education. But ultimately, Maxwell elected to stay at Purdue. "I chose Purdue for my graduate degree because of its strong reputation in microbiology and food safety, but what really made the experience exceptional was the collaborative environment among my peers. Working alongside such driven, insightful, and intellectually curious peers challenged me to grow professionally."

Maxwell was advised by Dr. Haley Oliver. Other members of his graduate committee included Dr. Amanda Deering, Dr. Bruce Applegate, and Dr. Dharmendra Mishra.

Beyond his research and learning, Maxwell served as a trusted reviewer for Springer Nature, and he was a member of the International Association for Food Protection.

We are proud of you, Maxwell, and we wish you the best as you continue your career!