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Luke F. LaBorde is a Professor Emeritus and Food Science Extension Specialist at Pennsylvania State University. He has contributed significantly to the understanding of food safety and the control of Listeria monocytogenes in food processing environments. His research interests include post-harvest food safety, Good Agricultural Practices (GAP), and the effectiveness of various sanitization treatments in food processing. LaBorde's extensive background encompasses multiple academic and research positions, including previous roles as an Assistant and Associate Professor at Penn State and a Research Chemist at Canandaigua Wine Company. He holds a Ph.D. in Food Science from the University of Wisconsin-Madison, where he previously completed his bachelor's and master's degrees. LaBorde has published numerous peer-reviewed articles on topics such as microbial control, food safety training, and the implications of the Food Safety Modernization Act (FSMA). His expertise has also led to the development of educational materials and training programs focused on food safety for produce growers and processors.
Pennsylvania State University • University Park, Pennsylvania
Teaching and conducting research in food science, particularly focusing on food safety and Listeria control.
Pennsylvania State University • University Park, Pennsylvania
Conducted research and taught courses in food science.
Pennsylvania State University • University Park, Pennsylvania
Engaged in research on food safety and sanitation.
Canandaigua Wine Company • Madera, California
Conducted basic and applied research for the development of new products.
Department of Food Science, University of Wisconsin-Madison • Madison, Wisconsin
Worked on laboratory methods and process development in food quality.
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