Secrets in Cooking and Food Science

Dr. Taejo Kim invented the easy-to-use, inexpensive and reliable assay kit for Salmonella and Listeria spp. and has served as a consultant for food processors including risk assessment, traceability, and microbial safety. He has collaborated with numerous universities and federal agencies (FDA and USDA) preparing grant proposals that have been funded for over 2 million dollars.  Most recently, Dr. Kim and FDA Seafood Safety and Technology Division Team developed novel assay kits for pathogenic Vibrio spp. These 96-well plate kits were intensively validated with a comparison of real-time PCR in an FDA laboratory that has been licensed by a biotechnology company.  Dr. Kim is an assistant professor in the Department of Food and Nutrition at the University of Wisconsin-Stout where he manages food microbiology labs and teaches many food science courses including food microbiology and quality.

Chef Adam Roy has been a food professional for most of his life. Originally from the suburbs of Chicago, when he graduated from culinary school, he went on a 20 year long culinary journey across the globe.  Working on cruise ships and in luxury hotels across Europe and Asia, he learned about his true passion for cuisine and culture.  Chef Adam has enjoyed passing valuable industry education on to students for the past five years. His intense passion for the hospitality profession has developed further into fermentation, preservation, and both alcoholic and non-alcoholic brewing.