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Dr. Amanda Deering
Amanda Deering obtained her B.S. in Biology and M.S. in Plant Biology from
Central Michigan University. She
completed her Ph.D. at Purdue University in Food Microbiology and Food Safety
specializing in plants and fresh produce.
Her research focuses on examining internalization of human pathogenic
bacteria in plants and various routes of contamination that can contribute to
plants harboring pathogenic bacteria.
Amanda is currently a Clinical Assistant Professor, Fresh Produce Food
Safety, in the Department of Food Science at Purdue. She has worked directly with the fresh
produce industry for over 7 years and has gained vast experience, including
Good Manufacturing Practices (GMPs), Good Agricultural Practices (GAPs) and
postharvest processing operations, while working with the industry. Her Extension program involves testing novel
post-harvest sanitization methods, as well as teaching GAPs and food safety to
Mr. Scott Monroe has been
involved in the Indiana Produce Industry for several years. Mr. Monroe
grew up on a produce farm and worked as a grower. After earning A.S.,
B.S., and M.S. degrees at Vincennes and Purdue Universities (agriculture, horticultural
science, and plant pathology respectively), he worked as a consultant, owner of
a farm supply store, Director of Research and Development for a large vegetable
farm, and Assistant Plant Breeder for a vegetable seed company. Most
recently, Mr. Monroe served as a Purdue Extension Educator conducting
Ag/Natural Resources programming in Daviess County. During that time, Mr.
Monroe conducted applied vegetable research and was involved in produce food
safety, serving as co-chair of Extension’s Produce Food Safety Team since its
creation in 2009. He was also involved in the development of produce food
safety programming that reached over 600 participants. Since becoming a
food safety educator in 2015, Mr. Monroe has continued to conduct educational
programming and applied research in produce food safety at the Southwest Purdue
Agricultural Center near Vincennes.
Rhonda Taylor obtained her B.S. in Science from the Purdue
University School of Agriculture focusing on Ecology and Land Management
additional obtaining an Associate’s Degree of Applied Science in Biotechnology.
She joined Purdue’s Food Science department in 2013 as a laboratory manager/research
assistant in Food Safety with a research focus on food-borne pathogens primarily
in poultry and beef. Her current job duties are to assist the Food Science Extension
program as the point of contact for the fresh produce industry, homebased
vendors and food processing validation studies.
She worked as a seed analyst for the Hardwood Tree
Improvement and Regeneration Center and a research technician working with
soybeans and canola in the Research and Development Facility.
It is the policy of the Purdue University Cooperative Extension Service that all persons have equal opportunity and access to its educational programs, services, activities, and facilities without regard to race, religion, color, sex, age, national origin or ancestry, marital status, parental status, sexual orientation, disability or status as a veteran. Purdue University is an Affirmative Action institution. This material may be available in alternative formats.
Funding for this publication was made possible, in part, by the Food and Drug Administration through PAR-16-137. The views expressed in written materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Department of Health and Human Services; nor does any mention of trade names, commercial practices, or organization imply endorsement by the United States Government.