Rate My Professor Erin Dormedy

Dormedy's research emphasizes food safety, microbiology, and processing techniques, including dairy processing. She led a one-year study funded by the Center for Produce Safety in 2016 to evaluate and improve sanitizing treatments for sizer carriers in stone fruit packinghouses. Additional contributions include partnerships for Salmonella reduction programs with Texas Tech's International Center for Food Industry Excellence and oversight of graduate theses on topics such as the microbiological quality of retail raw almonds and the establishment of Salmonella and Escherichia coli in wounds. Key publications feature the HACCP Model for Frankfurters co-developed during her doctoral studies and 'Presence of Salmonella and Escherichia coli O157 on the surface of apples' (2018). Dormedy chairs student research projects, including high-protein ice cream development, and supports initiatives through the Fresno State Creamery and Institute for Food and Agriculture. She is a member of the Institute of Food Technologists Higher Education Review Board and participates in international programs, such as food culture courses in Italy and sustainability outreach.