Richard Podolak, Ph.D., senior scientist, processing technologies, assists GMA members with thermal processing recommendations for acidified, water activity controlled food products, process cheese products, food safety and sanitation issues. Dr. Podolak is also an instructor for Better Process Control Schools, the workshop on thermobacteriology and the workshop on thermal processing of acidified foods for FDA inspectors.
Prior to joining GMA in 2004, he worked for the USDA/ARS where he was involved with researching hydrodynamic pressure processing to control pathogens in meat. Richard also served as a senior scientist at the research and development department of a food ingredient company in Wisconsin for more than five years. There he developed microbial starter cultures, antimicrobial agents for meat products and significantly reduced the cost of production through process optimization. He has published numerous articles in scientific journals on the subject of pathogenic bacteria control in food products, especially meat.
Dr. Podolak earned his Ph.D. in food science from Kansas State University.