Coordinator for Conference Exibitors

Bethann Crozier-Dodson, Ph.D.
Assistant Director
Rapid Methods and Automation in Microbiology workshop
Kansas State University

Beth Ann Crozier-Dodson received her B.S, M.S., and Ph.D. in Food Science/Food Microbiology under Dr. Daniel Y.C. Fung at Kansas State University. She is Dr. Fung's Chief Assistant and has coordinated activities for Dr. Fung's BioHazard Level 2 Food Microbiology Laboratory for 11 years. Beth Ann has performed research in the following areas: koshering of meat, lactic acid multi-hurdle interventions, "Pop-Up" adhesive tape for meat sampling, cinnamon and carbon dioxide as antimicrobials for apple juice, prune extracts for microbial reduction in ground beef, probiotics, and chlorine dioxide. Beth Ann has also performed extensive work in the field of Aeromicrobiology. She has been a consultant on food safety issues for academia as well as food and diagnostic kit industries. Furthermore, Beth Ann is the Assistant Director, and has been the Laboratory Coordinator for the "Rapid Methods and Automation in Microbiology" workshop in Manhattan, KS, since 1996; and has designed and taught microbiology workshops to promote rapid method technology in the contiguous U.S., Australia, China, Hawaii, Mexico, and Norway. In addition, Beth Ann has taught rapid methodology to the United States Military; with invitations for the future. Among many publications Beth has co-authored a "Food Fermentation Laboratory Manual," and a HACCP video marketed to the food industry for physical hazards. She is a member of numerous professional and honor societies and is the youngest person to receive a USDA Commendation for Contribution to Public Health for her work with the Rapid Methods Workshop.

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