Rhonda Taylor obtained her Bachelor in Science from the Purdue University School of Agriculture in 2004, focusing on wildlife, ecology and land management. Additionally she obtained an Associate Degree of Applied Science in Biotechnology in 2012. Ms. Taylor has several years' experience working for a Fortune 500 company performing corn and soybean transformation as well as other microbiological techniques. She joined the Purdue Department of Food Science in 2013 as a Research Assistant and Food Safety Laboratory Manager.

Ms. Taylor worked mainly with foodborne pathogens related to beef and poultry. In 2017, she became the Food Science Outreach Extension Specialist and Food Processing Laboratory Manager. Her current job duties are to assist Food Science Extension programs by managing SafeProduceIN and Purdue's ServSafe website. She is an instructor for the Produce Safety Alliance and the ServSafe program as well. Ms. Taylor serves as the safety chairperson for the department and point of contact/program coordinator for the fresh produce industry, ServSafe program, home-based vendors, food processing validation studies and food processing workshops like Aseptic Processing and Packing, Better Process Control School and Validation: Aseptic Processing and Filling .

Process Modeling and Validation Lab Website