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Our Team​

Amanda Deering

Dr. Amanda Deering

Dr. 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 growers.


Unknown Profile pictureScott Mo​nroe

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

​Rhonda Taylor

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.


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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.




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