Ph.D. - Virginia Tech (Food Science)
M.S. - Kansas State University (Food Science)
B.S. - Abilene Christian University (Biology)
Dr. Acuff’s research investigates strategies to improve fresh and processed food safety. The primary goals of Dr. Acuff’s laboratory research are to:
- Develop and evaluate thermal and nonthermal interventions to inactivate foodborne pathogens on low moisture foods,
- Integrate research and Cooperative Extension efforts to answer food safety problems unique to local food processors, and
- Provide novel solutions for local and national meat processors that address concerns related to pre- and post-harvest food safety, such as probiotics and environmental control of Shiga toxin-producing E. coli, Campylobacter and Salmonella spp. within processing facilities.
Food Microbiology - Lecture (FDSC 4122/5122; BIOL 4122) and Lab (FDSC 4121L/5121L)