J. Byron Williams Business Address Assistant Extension/Research Professor Muscle Foods Department of Food Science, Nutrition and Health Promotion Mississippi State University Box 9805, 945 Stone Blvd. Mississippi State, MS 39762 Telephone: 662-325-3200 Fax: 662-325-8728 Electronic Mail: bwilliams@fsnhp.msstate.edu Education Doctor of Philosophy, Food Science and Technology, May, 2004, Mississippi State University, Mississippi State, Mississippi. Minor: Agricultural Economics Master of Science, Food Science and Technology, May 1981. Mississippi State University, Mississippi State, Mississippi Bachelor of Science, Animal Science, May 1979. Mississippi State University, Mississippi State, Mississippi Associate of Arts, Science, May 1976, Southwest Mississippi Junior College, Summit, Mississippi Professional Experiences Mississippi State University Department of Food Science, Nutrition and Health Promotion Box 9805 Mississippi State, Mississippi 39762 Assistant Extension/Research Professor Muscle Foods August 2006 – Present

- Administer programs and services to muscle food industries in state - Serve as lead advisor for catfish processors in regulatory control from FDA to USDA - Answer meats related questions of consumers and industry, assist industry with regulatory issues - Develop processing and sanitation programs for industry - Administer HACCP training and implementation/modifications - Serve on National Advisory Committee for Meat and Poultry Inspection, USDA FSIS - Conduct research on value-added products - Participate and implement research to solve industry problems - Collaborate on other related research projects - Teach related classes and guest lecture on related subject matters - Co-advisor of MSU Pre-Vet Club and Food Science Club - Member of departmental recruitment committee, chair of department scholarship committee - Conduct various on and off campus student recruitment events - Serve on alumni, outreach and various position search committees - Serve on expert sensory panel for muscle foods - Participate on advisory committee of masters and doctoral students - Collaborate to update and revise pre-professional curriculum options - Instructor for ADS 1114 (Scientific Farm Animal Production—Introduction to Animal Science) Fall 06

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Mississippi State University College of Agriculture & Life Sciences, Office of the Dean Mississippi Agricultural and Forestry Experiment Station Department of Animal & Dairy Sciences Box 9760 Mississippi State, Mississippi 39762 Research Associate II & Assistant to the Dean January 1996 - August 2006

- Co-Advisor for MSU Pre-Vet Club and Ag Ambassadors - Instructor Introduction to Animal Science spring and fall classes, lectures and labs (ADS 1114—30 to 85 students per class). - Instructor Survey of Agriculture classes (GA 1111—20 to 90 students per class). - Served as Co-Instructor Survey of Agriculture for 1997, 1998, and 1999. - Co-PI on NCBA grant exploring value and quality enhancement of mature cow muscles as compared to select or higher quality grade specified muscles. - Obtain grants in the MAFES Alternative Crops and Value Added Products program (past six years-PI) and lead research efforts exploring potential uses of various food by-products and adding value to existing lower valued meat products (palatability improvement of low quality grade beef steaks, pork muscle color improvement techniques, value addition to under utilized and lower valued beef and pork muscles, use of various starches in fat-free bologna manufacture, developed low-fat hamburger pattie (fresh and canned-procedure and process under patent application). - Advise incoming Pre-Veterinary Medicine students until they have chosen a specific degree program. - Assist with registration and advisement at orientation sessions for Animal & Dairy Science and Pre- Veterinary students. - Conduct orientation and pre-registration sessions for the College of Agriculture & Life Sciences. - Serve as counsel and advisement for prospective students and families visiting MSU and requesting more information about the College of Agriculture & Life Sciences, its degrees and programs; especially Pre-Veterinary interests. - Counsel/advise students with questions and/or problems as received in the Dean’s Office. - Organize and coordinate 2006 State FFA Livestock Evaluation contest. - Conduct specified research projects for Department of Animal & Dairy Science to include internal projects and contracted projects with outside industry groups including sensory analysis. - Arrange and participate in class tours of local industry (Bryan Foods) for Meats Processing, Meat Science classes, other special outside groups and maintain industry contacts from various groups. - Give guest lectures on related subject matter to classes as requested. - Served as Teaching Assistant for Meats Processing and Meat Science (lectures and labs consisting of 35-60 students – 1996-2000. - Serve as expert sensory analyst for meat food products with Department of Animal & Dairy Science and as sensory judge for various meat cooking contests. - Serve as sensory panelist for specially trained descriptive panels for various products with Department of Food Science, Nutrition and Health Promotion. - Assist with projects and operations of MSU Meat Lab as requested. - Coordinator of “School Days on the Farm” program (5000 to 7000 yearly visitors of children, teachers, parents from Mississippi and Alabama)—(oversaw 30 to 50 MSU staff and student workers and more than 200 volunteer exhibitors for this three day event) - 1996-2001. - Represent the Dean and Associate Dean at specific meetings/functions (Y2K Readiness Preparation, Agri-Center Advisory Committee, Orientation/Advisement, Student Award recognitions). - Assist in set up and official results for various judging contests held at MSU (4-H, FFA, Collegiate Quadrathlons). - Coordinate specified recruitment/tour groups for animal research and other teaching/research facilities.

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Bryan Foods, Inc. March 1981-August 1995 P.O. Box 1177 West Point, MS 39773 Manager of Research Development March 1991-August 1995

- Managed research and development activities in main plant and in three satellite facilities including interaction with spice division (some projects included—fat-free hot-dogs and bologna, low-fat ham and turkey, seasoned pork loins, reduced fat pork sausage, and other product line improvements). - Supervised, directed and coordinated activities of six R&D Food Technologists. - Developed and implemented cost improvement projects of $1 to $3 million annually. - Outlined and maintained annual departmental budget of $250-$500 thousand within guidelines. - Worked closely with sales/marketing departments in new and improved product implementations and customer presentations. - Established close customer/supplier relationships through specification development and technical program assistance (spices, flavors, packaging materials, other food ingredients). - Assisted production/sales/marketing in problem solving and customer relations. - Coordinated new products with production/sales/marketing/quality control to include labeling, specification development, and production implementation.

Manager Product Control (QC) March 1984- March 1991

- Managed and oversaw inspection of all aspects of Bryan’s manufacturing operation (West Point, MS) including sanitation procedures, shelf life monitoring to include microbiological

analyses, personnel practice, raw material quality, and general facility and equipment maintenance as it relates to product safety and quality. - Served as government liaison for the company working with local, state and federal personnel with the United States Department of Agriculture Food Safety Inspection Service. - Served as member of corporate raw material specification development committee. - Wrote and updated raw material, product, and process specifications. - Wrote, developed and implemented numerous USDA approved partial quality control programs. - Managed and directed 20 people in various quality control functions including chemical and microbiological labs and inspectors throughout the plant. - Hired and trained several qualified degreed personnel who were promoted to various upper management positions. - Reviewed all critical control reports, lab reports, and taste panel reports. - Developed procedures and monitored inspections for quality and specification compliance for all incoming materials/supplies. - Developed audits for finished product quality and procedures developed to insure that the plant and products met USDA requirements including labeling.

Assistant Manager Product Control (QC) March 1982-March 1984

- Directed and scheduled work activities of 13 quality control inspectors for day and night shifts. - Reviewed and monitored product inventories to insure proper remaining shelf-life for product reaching customers. - Assisted Product Control Manager on special projects, USDA official samplings, compliance issues, contamination problems, product specification, labeling, and sanitation issues. - Acted in manager’s absence

Other Experiences

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Animal Science Department July 1980 - March 1981 Mississippi State University Mississippi State, MS 39762 Activities Coordinator, USDA Meat Grading Training School

- Taught meat carcass anatomy to USDA Meat Graders. - Assisted staff and professors in teaching courses.

- Supervised use, fabrication, and marketing of all meat products used in training sessions. - Coordinated all on-and off-campus transportation and other activities of USDA Meat Graders.

Western Sizzlin Steak House May - September 1980 Starkville, MS 39759

Assistant Manager (Part-Time)

- Managed people responsible for set-up, food preparation, serving, and closing of facility. - Checked supplies received during shifts worked. - Maintained inventories of materials and made bank deposits on days worked.

Animal Science Department September 1979-July 1981 Mississippi State University Mississippi State, MS 39762 Graduate Research Assistant

- Served as assistant meat judging coach training members in judging beef, pork, and lamb. - Assisted with slaughter and fabrication of beef, pork, and lamb. - Performed various laboratory exercises involved in research projects. - Assisted with teaching classes and laboratory exercises to undergraduate students.

Williams & Son Farm and Construction January 1969-August 1979 Bogue Chitto, MS 39629

- Involved with all carpentry and painting tasks in general construction and repair projects. - Assisted with all duties/responsibilities on farm operation (beef, swine, row crops, and timber).

- Conducted annual 4-H livestock projects and judging teams (State 4-H Livestock Team -1973) Scholarly Works Mississippi State University

Publications July 12 Weerasinghe, S., Haque, Z., Williams, J.B., and Tidwell, D.K. 2012. Antioxidative effect of

native and thermized Edam whey protein concentrates in oxidation-catalyzed model systems and in edible coating dips used for pork loin and tenderized beef steak. Journal of Food Quality (submitted).

July 12 Weerasinghe, S., Haque, Z., Williams, J.B., and Tidwell, D.K. 2012. Effect of pH and glucomannan on barrier properties of heat modified Cheddar whey protein concentrate-based edible coating dips for catfish fillets. Journal of Food Quality. In review.

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July 12 Weerasinghe, Sashie; Williams, J. Byron; Mukherjee, Dipaloke; Mikel, W.B.;

Haque, Z. Z. 2012. Quality and sensory characteristics of cubed beef steak dipped in edible protective solutions of thermized cheddar whey. Journal of Food Quality. Acccepted. as journal

article # 12041 of Mississippi Agricultural and Forestry Experiment Station. Mississippi State, MS. Accepted to Journal of Food Quality ID : JFQ-2012-083.R1.

Mar. 12 POULSON JOSEPH1, M. WES SCHILLING1*, J. BYRON WILLIAMS1, VIJAYAKUMAR RADHAKRISHNAN2, VAMSIDHAR BATTULA1, KAREN CHRISTENSEN3, YVONNE VIZZIER-THAXTON4, TY B. SCHMIDT5. Commercial Broiler Stunning Methods and their Effects on Welfare, Rigor Mortis, and Meat Quality. Accepted to Poultry Science..

Jan. 12. Kin, Sovann; Schilling, M.Wes; Kim, Taejo; Williams, J. Byron; Smith, Brian; Silva, Juan. 2012. Use of antimicrobials to extend shelf-life in fresh catfish fillets. MAFES Research Report No. _xxxxxxxxx___. Mississippi Agricultural and Forestry Experiment Station. Projects MIS 371270 and 501130. Mississippi State University, Mississippi State, MS. In Review.

Jan. 12 Anna F. Hood, J.Byron Williams and Courtney A. Crist. 2011. Assessment, Development and Implementation of Training Materials for Food Defense/Safety, Biosecurity and Traceability within the Catfish Industry. Abstract will be published in the Journal of Food Distribution Research. In press.

Dec. 11 Williams, J.B. 2011. Book Chapter. Marination Processing Technology. Ch.27 in Handbook of Meat and Meat Processing. Y.H. Hui (Ed.). CRC Press, Boca Raton, FL. pp. 495-503. Pub. Date. January 6, 2012. Peer Reviewed.

Sept. 11 Publication, C.A. Cirst, J.B. Williams*, A.F. Hood. 2011. Food defense begins at the farm.(Abstract). In: Abstracts from the 64th Reciprocal Meat Conference of the American Meat Science Association. June 19-22, 2011. Kansas State University, Manhattan, KS. Meat Science 89 (2011) 367.

Sept. 11 Publication. C.A. Cirst, J.B. Williams*, A.F. Hood. 2011. No. 109. Food defense begins at the farm. (Abstract and Poster Printed) In: Proceedings from the 64th Reciprocal Meat Conference of the American Meat Science Association. June 19-22, 2011. Kansas State University, Manhattan, KS. p.88. http://www.meatscience.org/Page.aspx?ID=7497.

Aug. 11 Publication. Williams, J. Byron and Courtney A. Crist. 2011. Making Sausage at Home. Mississippi State University Extension Service. Pub. 2692. MSU cares.com. Mississippi State. MS. Peer Reviewed. Published.

June 11 Publication. Christine M. Leick, Jason M. Behrends, Sandra G. Solaiman, Ty B. Schmidt, P. Rand Broadway, W. Benjy Mikel, J. Byron Williams, and M. Wes Schilling. 2011. Carcass Composition Correlations and Muscle Characteristics of Intact Male Boer and Kiko Goats Harvested at Four Endpoints. Journal of Animal Science. Revisions submitted. Pending acceptance.

Apr. 11 Publication. C. M. Leick, J. M. Behrends, S. G. Solaiman, P. R. Broadway, B.R. Min, W. B. Mikel, J. B. Williams, and M. W. Schilling. 2012. Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints. Meat Science 91 (2012) 215-222. In print.

Feb. 11 Publication. Bradley, E. M., Williams, J. B* (Corresponding Author)., Schilling, M.W., Coggins, P.C., Crist, C. Yoder, S. and Campano, S.G. 2011. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. Meat Science 88 (2011) 145-150. Peer Reviewed. Published. Dec. 10 Publication. Williams, J. Byron and Courtney A. Crist. 2010. General Procedures for Curing Pork Products at Home. Mississippi State University Extension Service. Pub. 2648. MSU cares.com. Mississippi State. MS. Peer Reviewed. Published. Nov. 10 Publication. Bradley, E. M., Williams, J. B* (Corresponding Author)., Schilling, M.W., Coggins, P.C., Crist, C. Yoder, S. and Campano, S.G. 2010. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. Electronic version: Meat Science (2010), doi;10.1016/j.meatsci.2010.12.015.

Approved as MAFES Journal Article No. J-11741. Peer Reviewed. Published.

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Nov. 10 Publication. Williams, B., Weerasinghe, S., Bradley, E. and Haque, Z. 2010. Quality and sensory characteristics of cubed beef steak dipped in edible solutions of thermized cheddar whey. Abstracts from the 63rd Reciprocal Meat Conference of the American Meat Science Association, 20-23 June 2010, Texas Tech University, Lubbock, Texas. Published in Meat Science. 86 (2010) 533-576. Published. Peer Reviewed.

May 10 Publication. Haque, Zahur U., Bohoua, Guichard L., Williams, J. Byron and Mikel, W. Benjy. 2010. Influence of whey peptides on the surface activity of Қ-casein and β- lactoglobulin A. International Journal of Dairy Technology. Vol. 63, No. 2. pp. 190-196. Published (Referred). Jan. 10 Publication. Williams, J. Byron and Courtney A. Crist. 2010. Country of Origin Labeling

of Agricultural Products: Rules, Examples, Requirements, Recordkeeping. Mississippi State University Extension Service. Pub. 2594. MSU cares.com. Mississippi State. MS. Peer Reviewed. Published. Jan. 10 Publication. Williams, J. Byron and Courtney A. Crist. 2010. Food Defense and Biosecurity: Elements and Guidelines for a Defense Plan. Mississippi State University Extension Service. Pub. 2593. MSU cares.com. Mississippi State. MS. Peer Reviewed. Published.

Dec. 09 Publication. Haque, Z., Shon, J. and Williams, J.B. 2009. Efficacy of Sour Whey as a Shelf-life Enhancer: Use in Antioxidative Edible Coatings of Beef Steak . Journal of Food Quality, Vol. 32(2009):381-397. DOI: 10.1111/j.1745-4557.2009.00255.x.(Peer Reviewed) Published.

Nov. 09 Publication. Kin, S., M.W. Schilling, B. Smith, T. J. Kim, J.B. Williams, and Juan L. Silva. 2009. Ingredient Optimization in Fresh, Marinated Catfish Fillets. MAFES Research Report, December 2009.Vol. 24:7:1-6. (Peer Reviewed) Published.

July 09 Publication. Zahur U. Haque, Guichard L. Bohoua , J. Byron Williams and W. Benjy Mikel. Influence of small amphiphiles on whey protein functionality: (3) Influence of peptides on the surface activity. Bioscience,Biotechnology, and Biochemistry, In review process.(2009) July 09 Publication. Zahur U. Haque, Guichard L. Bohoua , J. Byron Williams and W. Benjy Mikel. Influence of small amphiphiles on whey protein functionality: (2) Surface energy and emulsifying properties of β-lactoglobulin A and bovine serum albumin. Bioscience, Biotechnology, and Biochemistry, In review process. (2009) July 09 Publication. Zahur U. Haque, Guichard L. Bohoua , J. Byron Williams and W. Benjy

Mikel. Influence of small amphiphiles on whey protein functionality: (1) H-bonding and hydrophobic interactions in dispersion of β-lactoglobulin A and bovine serum albumin. Bioscience, Biotechnology, and Biochemistry, Submitted for review. (2009)

Jun. 09 Publication. Weerasinghe, S.; Williams, J. Byron*; Tao, Jingming; Haque, Z. Z. Antioxidative effects of inexpensive natural whey based edible film used as a coating solution for pork loin and cubed beef steaks. Proc. of the 62nd Reciprocal Meats Conference. June 20-24, 2009, # 104. American Meat Science Association. University of Arkansas. Rogers, AR. Referred. Published. Jun. 09 Publication. Bradley, E.M.*; Williams, J. Byron; Schilling, M.W.; Coggins, P.C.; Crist, C.; Yoder, S.; Campano, S.G. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. Proc. of the 62nd Reciprocal Meats Conference. June 20-24, 2009, Abstract # 10. American Meat Science Association. University of Arkansas. Rogers, AR. Referred. Published.

Dec. 08 Publication. Haque, Z.U., P. Marnila, H. Korhonen and J. Byron Williams (2008-9) Total

radical- trapping potential of casein hydrolyzates exposed to different levels of heat induced Maillard reaction. Milchwissenschaft. In review. Referred. Dec. 08 Publication. Haque, Z.U., Shon, J. and Williams, J.B. (2008-9) Efficacy of native and thermized sweet and sour whey as antioxidative coating agents for extending the quality and shelf-life of catfish. J. Food Quality. In review. Referred.

Jul. 08 Publication. Schilling,M.W., Beherends, J., Williams, J.Byron, and Jackson, V. 2008. Flavor Challenges of Sodium Reduction in Processed Meat Products. Invited Concurrent Technical Session. Proceedings of the 61st American Meat Science Association Reciprocal Meats Conference. June 22-25, 2008. pp. 1-5. Gainesville, FL. Published. (Refereed)

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Apr. 08 Publication. Battula, V., Schilling, M.W., Vizzier-Thaxton, Y., Behrends, J.B., Williams, J.B., Schmidt, T.B. 2008. The effects of low atmosphere stunning and deboning time on broiler breast meat quality. Poultry Science. 87:1202-1210. Published (Refereed)

Feb. 08 Publication. Pham, A.J., Schilling, M.W., Mikel, W.B., Williams, J.B, Martin, J.M., Coggins, P.C. 2008. Relationships between volatile flavor compounds, sensory descriptors, and consumer acceptability of American dry-cured ham. Meat Science 80:728-737. Published (Refereed)

Jan. 08 Publication. Schilling, Dr.M.W., Jackson, V., Williams, Dr. J.B. 2008. Experiments in Food Science Laboratory Manual. Mississippi State University Extension Service. Pub. 2469, pp. 1-8. Mississippi State. MS. Referred. Published.

Jun. 07 Publication. Pham, A.J., Schilling, M.W., Mikel, W.B., Williams, J.B, Martin, J.M., Coggins, P.C. 2008. Relationships between volatile flavor compounds, sensory descriptors, and consumer acceptability of American dry-cured ham. Proc. 60th AMSA Reciprocal Meats Conference, June 17-20, 2007, p.33. Brookings, SD. Published (Refereed)

May 05 Publication. Williams, J. Byron and Rogers, R.W. “The Comparison of Fat Replacer Systems in the Manufacture of Low-Fat Fresh Ground Beef Patties.” Pending provisional patent and subsequent patent application.

Nov. 99 Publication-Williams, J. Byron, Timothy N. Burcham, Eugene P. Columbus. 1998. “Evaluation of Kenaf Core as a Dessicant.” Proceedings of 1998 American Kenaf Society Conference. San Antonio, TX.

Presentations Jun. 12 S. Weerasinghe, D. Mukherjee, B. Williams, B. Mikel, Z. Haque. 2012. Effect of pH and Glucomannan on Antioxidative Properties of Heat Modified Cheddar Whey Protein Concentrate-based Edible Coating Dips for Catfish Fillets. Institute

of Food Technologists Annual Meeting and Food Expo, Las Vegas, NV. June 25-28, 2012. Food Chemistry Division: ID# 1332370. Accepted. Jun. 12 D. Mukherjee, Y. Zhang, S. Weerasinghe, B. Williams, B. Mikel, Z. Haque. 2012. Use of Casein Hydrolyzate to Enhance The Total Radical Trapping Potential Of Whey Based Edible Film. Institute of Food Technologists Annual Meeting and Food Expo, Las Vegas, NV. June 25-28, 2012. Food Chemistry Division: ID# 1332500. Accepted. May 12 Williams, J. Byron. Invited Speaker. Meats Processing 101. May 4, 2012. Mississippi National Guard Afghanistan Basic Agricultural Training Team. Forrest County Extension Auditorium. Hattiesburg, MS. 11 members of unit attending. Apr. 12 Williams, J. Byron. MARINATION 101. “MASSAGING/TUMBLING/

INJECTION / SOAKING: Mechanics/Differences.” April 24, 2012.Workshop Conducted by the Department of Food Science, Nutrition and Health Promotion. April 24-26, 2012. Mississippi State University. Mississippi State, MS. 41 U.S. and International attendees.

Apr. 12 Williams, J. Byron and Tim Armstrong. 2012. Hands-on Demo: Beef Carcass Fabrication, Marination 101 Workshop, Conducted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, April 24-26, 2012. 41 U.S. and International attendees.

Feb. 12 Weerasinghe, S., Mukherjee, Dipaloke, Williams, Byron, Mikel, Benjy, Haque, Z. Effect of Ph and Glucomannan on Antioxidative Properties of Thermized Cheddar Whey Protein

Concentrate-based Edible Coating Dips for Catfish Fillets. Paper No. 0198. 76th Annual Symposium of Mississippi Academy of Science, Mississippi Academy of Sciences Meeting. Thad Cochran Center. February 23-24, 2012. University of Southern Mississippi, Hattiesburg, MS.

Feb. 12 Mukherjee, Dipaloke; Zhang, Yin;Weerasinghe; Sashie, Williams, Byron; Haque, Zee. 2012. Effect of Casein Hydrolyzate on Coliform Growth on Beef. 76th Annual Symposium of Mississippi Academy of Science, Mississippi Academy of Sciences Meeting. Thad Cochran Center. February 23-24, 2012. University of Southern Mississippi, Hattiesburg, MS.

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Oct. 11 Invited Guest & Speaker. Williams, J. Byron. 2011. “ Food Defense Issues, Catfish Inspection and NACMPI Activity Update for Processors.” Louisiana Meat Processors

Association 2011 Fall Meeting. October 13-14, 2011. Hollywood Casino &The Bridges Golf Club, Bay St.Louis, MS.

Aug. 11 J.B. Williams. 2011. Prerequisite Programs. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Bost Conference Center, Mississippi State University, August 23-25, 2011. Aug. 11 J.B. Williams. 2011. Hazards Associated with Meat and Poultry Products. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, August 23-25, 2011. Aug. 11 J.B. Williams. 2011. Conduct a Hazard Analysis. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, August 23-25, 2011. Aug. 11 J.B. Williams. 2011. Establish Critical Limits. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, August 23-25, 2011.

Aug. 11 J.B. Williams. 2011. Develop Corrective Actions. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, August 23-25, 2011.

Aug. 11 J.B. Williams. 2011. Establish Verification Procedures. "Basic HACCP Training Workshop for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, August 23-25, 2011. Aug. 11 J.B. Williams. 2011. Validation of HACCP Plan. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, August 23-25, 2011. Aug. 11 J.B. Williams. 2011. Listeria Intervention Methods. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, August 23-25, 2011. Aug. 11 J.B. Williams. 2011 Basic HACCP Training Workshop Q&A Session and Certification Awards. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, August 23-25, 2011.

May 11 Invited Speaker. Williams, J. Byron. 2011. “Local Meat Processing: Regulations, Issues and Discussion Related to Freezer Beef Sales.” Lee County Cattlemen’s Association Meeting, May 19, 2011. Lee Country Extension Office. Tupelo, MS. ~35 attendees.

May 11 Invited Speaker. Williams, J. Byron. 2011. FSIS Catfish Inspection Proposal Issues. May 4, 2011. Capps Center, Stoneville, MS. Catfish Processors, Producers, CFA Administration and other Aquaculture Scientists. ~ 55 attending.

May 11 Williams, J.B., A.F. Hood, and C. Crist. 2011. Question and Answer/Wrap Up Session. Workshop presentation, "Food Defense, Safety and Biosecurity Issues Within the Catfish Industry," Mississippi State University Extension Service, Bost Conference Center. May 3 and 5, 2011.~25 attending.

May 11 Williams, J.B.. 2011. Intentional Contamination. Workshop presentation, "Food Defense, Safety and Biosecurity Issues Within the Catfish Industry," Mississippi State University Extension Service, Bost Conference Center. May 3 and 5, 2011. .~25 attending.

May 11 Williams, J.B.. 2011. Disaster Preparedness. Workshop Presentation, Food Defense, Safety and Biosecurity Issues Within the Catfish Industry, May 3 and 5, 2011 Mississippi State University/Capps Center, Indianola, MS. ~ 20 attending.

Apr. 11 Mikel, W.B., J.B. Williams, and J.M. Martin,. 2011. Hands-on Demo: Beef. Presentation, Marination 101 Workshop, Department of Food Science, Nutrition and Health Promotion, Mississippi State University, April 12-14, 2011. ~ 30 attending.

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Apr. 11 Williams, J. Byron. 2011. Local Meat Processing: Regulations, Issues and Discussion Relating to Freezer Beef Sales. Beef Cattle Boot Camp sponsored by MSU Extension and MAFES. April 15, 2011 – 32 Beef Producers and other related entities attended. White Sands MAFES Unit, Poplarville, MS. ~33 attending.

Apr. 11 Williams, J. Byron. MARINATION 101. “MASSAGING/TUMBLING/ INJECTION / SOAKING: Mechanics/Differences.” April 12, 2011.Workshop Conducted by

the Department of Food Science, Nutrition and Health Promotion. April 11-14, 2011. Mississippi State University. Mississippi State, MS. 34 attending.

Apr. 11 Williams, J. Byron. 2011. Local Meat Processing: Regulations, Issues and Discussion Relating to Freezer Beef Sales. Beef Cattle Boot Camp sponsored by MSU Extension and MAFES. April 8, 2011 – 15 Beef Producers and other related entities attended. Prairie Research Unit, Prairie, MS.v ~ 18 attending.

Apr. 11 Williams, J. Byron. 2011. What is Food Science, Fact or Myth: Career Opportunities. Forrest County Agricultural High School Microbiology Class, 12 students and 3 parents, one teacher. April 8, 2011 Recruitment Event. 9:30 AM, 214 Herzer Bldg, Mississippi State University, Mississippi State, MS. Feb. 11 Invited Speaker. Williams, J. Byron. 2011. “Regulating Local Meat Processors; Issues and

Discussion Related to Freezer Beef.” Winston County Self Help Cooperative’s SRAC 2011- Building Healthy Communities Through Healthy Food: Getting Everyone On Board. February 25-26, 2011. Louisville Coliseum, Louisville, MS.

Feb. 11 Weerasinghe, S., Randle, J., Williams, B., Haque, Z. Antioxidative effect of modified Edam whey used in edible coating dips for pork loin and tenderized beef steak. No. 0124. Mississippi Academy of Sciences 75th Annual Meeting. Thad Cochran Center. February 17-18, 2011. University of Southern Mississippi, Hattiesburg, MS.

Nov. 10 J.B. Williams. 2010. Prerequisite Programs. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Bost Conference Center, Mississippi State University, November 9-11 , 2010. Nov. 10 Presentation. J.B. Williams. 2010. Hazards Associated with Meat and Poultry Products. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, November 9-11, 2010. Nov. 10 Presentation. J.B. Williams. 2010. Conduct a Hazard Analysis. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, November 9-11 , 2010. Nov. 10 Presentation. J.B. Williams. 2010. Establish Critical Limits. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, November 9-11, 2010.

Nov. 10 Presentation. J.B. Williams. 2010. Develop Corrective Actions. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, November 9-10, 2010.

Nov. 10 Presentation. J.B. Williams. 2010. Establish Verification Procedures. "Basic HACCP Training Workshop for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, November 9-11, 2010. Nov. 10 Presentation. J.B. Williams. 2010. Validation of HACCP Plan. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, November 9-11, 2010. Nov. 10 Presentation. J.B. Williams. 2010. Listeria Intervention Methods. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, November 9-112010. Nov. 10 Presentation. J.B. Williams. 2010. Basic HACCP Training Workshop Q&A Session and Certification Awards. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, November 9-11, 2010.

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Aug. 10 Presentation. Schilling, M.W., Williams, J.B., Pham, A.J., Lilly, R.A. and Radhakrishnan, V.J. Great Value Natural Antioxidant System. Research Results Presentation to Johnsonville Sausage. Sheboygan Falls, WI August 7, 2010.

Aug. 10 Presentation. Pham, A.J., Schilling, M.W., Williams, J.B., Relationship between chemical compostion and antioxidants on the volatile composition, sensory properties and consumer acceptability of fresh bratwurst. Research Results Update Presentation to Johnsonville Sausage. Sheboygan Falls, WI August 7, 2010.

Aug. 10 Invited Presentation. Williams, J.Byron and Bradley, E. “Fresh Sausage Quality and Shelf- Life Enhancement.” Southeastern Processed Meats Workshop Series, Part II. Sausage and Ground Meats. University of Georgia, Athens, GA. August 19-20, 2010. Apr. 10 Presentation. Williams, J. Byron. MARINATION 101. “MASSAGING/TUMBLING/ INJECTION / SOAKING: Mechanics.” Workshop Conducted by the Department of Food Science, Nutrition and Health Promotion. Mississippi State University. Mississippi State, MS. April 6-9, 2010. Mar. 10 Presentation. J.B. Williams. 2010. Prerequisite Programs. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Bost Conference Center, Mississippi State University, March 23-25, 2010. Mar. 10 Presentation. J.B. Williams. 2010. Hazards Associated with Meat and Poultry Products. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, March 23-25, 2010. Mar. 10 Presentation. J.B. Williams. 2010. Conduct a Hazard Analysis. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, March 23-25, 2010. Mar. 10 Presentation. J.B. Williams. 2010. Establish Critical Limits. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, March 23-25, 2010.

Mar. 10 Presentation. J.B. Williams. 2010. Develop Corrective Actions. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, March 23-25, 2010.

Mar. 10 Presentation. J.B. Williams. 2010. Establish Verification Procedures. "Basic HACCP Training Workshop for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, March 23-25.2010. Mar. 10 Presentation. J.B. Williams. 2010. Validation of HACCP Plan. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, March 23-25, 2010. Mar. 10 Presentation. J.B. Williams. 2010. Listeria Intervention Methods. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, March 23-25, 2010. Mar. 10 Presentation. J.B. Williams. 2010. Basic HACCP Training Workshop Q&A Session. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, March 23-25, 2010. Mar. 10 Invited Presentation. Williams, J. Byron .2010. “MUSCLE FOODS PROCESSING: Forms and Methods.” Southeastern Meats Processing Workshop. Lambert-Powell Meat Lab, Auburn University, Auburn, AL. March 10-12, 2010. Mar. 10 Presentation. Williams, J. Byron. 2010. “Marination Mechanics.” Advanced Poultry

Processing PO 4523/6523 Class. Hill Poultry Science Building. Mississippi State University Mississippi State, MS. March 4, 2010.

Feb. 10 Presentation. Williams, J. Byron. “Marination Mechanics: Which Method is Best?” Guest Lecture. Food Chemistry FNH 4241/6241. Mississippi State University, Department of Food Science, Nutrition and Health Promotion. March 10, 2010.

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Feb. 10 Presentation. Weerasinghe, S., J. Byron Williams, B. Mikel, and Z. Haque. Antioxidative Effect of Heat Modified Cheddar Whey Used in Final Edible Coating Dips for Tenderized Beef Steaks. No. 01.07. Mississippi Academy of Sciences 74th Annual Meeting. Lake Terrace Convention Center. February 11-12, 2010. Hattiesburg, MS. 55 (1):33.

Feb. 10 Presentation.Williams, J. Byron*, Bradley, E., Weerasinghe, S., and Z. Haque. Antimicrobial Effect and Sensory Characteristics of Heat Modified Cheddar Whey Used in Edible Coating Dips for Cubed Beef Steaks. No. 01.13. Mississippi Academy of Sciences 74th Annual Meeting. Lake Terrace Convention Center. February 11-12, 2010. Hattiesburg, MS. 55 (1):35.

Oct. 09 Invited Presentation. Williams, J.Byron. 2009. “Marination Mechanics: Selecting the Optimal Method for your Product.” AMI-World Wide Food Exposition and Conference, McCormick Place, Chicago, IL. Pan-American Technical Sessions-Sponsored by Meatingplace and CarneTec.com. October 29, 2009. Oct. 09 Presentation. J.B. Williams. 2009. Prerequisite Programs. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Bost Conference Center, Mississippi State University, October 5-7, 2009. Oct. 09 Presentation. J.B. Williams. 2009. Hazards Associated with Meat and Poultry Products. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, October 5-7, 2009. Oct. 09 Presentation. J.B. Williams. 2009. Conduct a Hazard Analysis. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, October 5-7, 2009. Oct. 09 Presentation. J.B. Williams. 2009. Establish Critical Limits. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, October 5-7, 2009.

Oct. 09 Presentation. J.B. Williams. 2009. Develop Corrective Actions. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, October 5-7, 2009.

Oct. 09 Presentation. J.B. Williams. 2009. Establish Verification Procedures. "Basic HACCP Training Workshop for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, October 5-7, 2009. Oct. 09 Presentation. J.B. Williams. 2009. Validation of HACCP Plan. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, October 5-7, 2009. Oct. 09 Presentation. J.B. Williams. 2009. Listeria Intervention Methods. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, October 5-7, 2009. Oct. 09 Presentation. J.B. Williams. 2009. Basic HACCP Training Workshop Q&A Session. "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Bost Conference Center, October 5-7, 2009. Oct. 09 Presentation. Williams, J. Byron. 2009. Freezer Beef: Issues and Processing Perspectives. Northwest District Cattlemen’s Exchange Meeting Oct. 1. 10 Production and Extension personnel attending. EE Ranch, Winona, MS. Sept. 09 Presentation. Williams, J. Byron. 2009. Seafood HACCP Segment 2 Training, Prerequisite Programs and Preliminary Steps. “Seafood HACCP Training, Segment 2,” hosted by the Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Herzer Building. September 23, 2009. May 09 Presentations. Schilling, M. W., Williams, J. Byron and Jackson, Vi. 2009. Fun and Educational Lab Experiments in Food Science. State 4-H Club Congress, Bost Extension Building. May 27 and 28, 2-5 pm on May 27 and 2:30-5:30 pm on May 28, 115 students attended. Mississippi State University, Mississippi State, MS.

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May 09 Presentation. Williams, J. Byron. May 14, 2009. Catfish Processing Facilities and GMP’s. Catfish Short Course. Led and hosted by Mississippi State University Department of Food Science, Nutrition and Health Promotion. Conducted as training for USDA-FSIS personnel. 32 attendees. Mississippi State, MS. May 09 Presentation. Williams, J. Byron. May 14, 2009. Quality Assurance and HACCP Principles. Catfish Short Course. Led and hosted by Mississippi State University Department of Food Science, Nutrition and Health Promotion. Conducted as training for USDA-FSIS personnel. 32 attendees. Mississippi State, MS. May 09 Presentation. Williams, J. Byron. May 14, 2009 Sanitation Principles and Parameters. Catfish Short Course. Led and hosted by Mississippi State University Department of Food Science, Nutrition and Health Promotion. Conducted as training for USDA-FSIS personnel. 32 attendees. Mississippi State, MS. May 09 Presentation. Williams, J. Byron; Lee, M.L.; and Schilling, M.W. 2009. Food Science and Nutrition Potential Careers. Recruitment Demonstration. 60 students West Union Attendance Center. Department of Food Science, Nutrition and Health Promotion. College of Agriculture & Life Sciences. Mississippi State University, May 7, 2009. May 09 Presentation. Schilling, M.W., Jackson, V., Williams, J.B. 2009. Experiments in Food Science. Annual State 4-H Conference. Mississippi State University Extension Service. Bost Building. Mississippi State, MS May, 2009. (~135 attendees) Apr. 09 Presentation. Williams, J. Byron. General Spice Overview. Nutrition and Food Safety PPG In-Service Training and General Meeting. April 30, 2009. Ammerman-Hernsberger Food Processing Plant. Mississippi State University. Mississippi State, MS. Apr. 09 Presentation: Williams, J.B. 2009. Tumbling/Massaging vs. Injection: Muscle Foods. Marination 101 Workshop. Conducted by the Department of Food Science, Nutrition and Health Promotion. Mississippi State University. Mississippi State, MS. April 20-23, 2009. Feb. 09 Presentation. Schilling, M.W., V.L. Jackson, J.B. Williams, S. Kin, A. Pham, V. Radhakrishnan, R. Sekhon, V. Battula, and R.A. Lilly. 2009. Meat Protein Functionality (Lectures and Labs). Presentations, Culinology Symposium, Mississippi State University, February 6-7, 2009, Starkville, Mississippi.

Jan. 09 Invited Presentation. Williams, J. Byron. 2009. Marination Mechanics. International Poultry Exposition. January 26-29. Georgia World Congress Center. Atlanta, GA.

Dec. 08 Invited Presentation. Williams, J. Byron. 2008. FSIS Inspection Issues. Catfish Processors Meeting, 20 Catfish Processors. Dec. 12, 2008. Capps Center, Indianola, MS.

Jul. 08 Presentation. Haque, Z., Marnilla, P., Korhonen, H., Williams, J.B. 2008. Total radical- trapping potential of casein hydrolyzates exposed to different levels of heat-induced Maillard reaction. ORAL SESSION: Food Chemistry Session 209, Room 395. July 1, 2008. IFT. New Orleans, LA. (Refereed) Jun. 08 Presentation. Schilling,M.W., Beherends, J., Williams, J.Byron, and Jackson, V. 2008. Flavor Challenges of Sodium Reduction in Processed Meat Products. Technical Sessions. AMSA Reciprocal Meats Conference. June 22-25, 2008. Gainesville, FL. (Refereed)

Mar. 08 Presentation. Schilling, M.V., Jackson, V., Williams, J. Byron. 2008. Experiments in Food Science. Annual 4-H Volunteers Leadership Workshop. March 1, 2008. Mississippi State Unversity Extension Service. Mississippi State, MS.

Jan. 08 Presentation. Battula, V.,* Schilling, M.W., Vizzier-Thaxton, Y., Behrends, J.B., Williams, J.B., Schmidt, T.B. 2008. The effects of low atmosphere stunning and deboning time on broiler breast meat quality. International Poultry Science Forum, January 21-22, 2008. Atlanta, GA (Accepted, Refereed).

Aug. 07 Presentation. Williams, J. Byron. Services, Functions and Goals of the Muscle Foods Extension Program of the Department of Food Science, Nutrition and Health at Mississippi State University as Promotion to the Muscle Foods Industries in Mississippi. Mississippi Meat

Inspection Supervisors Training Conference. August 31, 2007. Mississippi Department of Agriculture and Commerce. Jackson, MS.

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Jun. 07 Presentation. Pham, A.J., Schilling,* M.W., Mikel, W.B., Coggins, P.C., Martin, J.M., Williams, J.B. 2007. Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. Proc. 60th AMSA Reciprocal Meats Conference, June 17-20, Brookings, SD, 33. (Refereed) May 07 Presentation. Schilling, M.W.,* Pham, A.J., Mikel, W.B., Coggins, P.C., Martin, J.M., Williams, J.B. 2007. Relationships between sensory descriptors, sensory acceptability and volatile flavor compounds of American dry-cured ham. 15th Annual National Country Ham Association Meeting. March 30-31, Memphis, TN. (Invited).

Apr. 07 Presentation. Schilling, W.H. and Williams, J. B. “Everything You Want to Know about Food Science: H2O, CHO, PRO, pHAT.” Starkville Academy General Science Class. (30 students) Starkville Academy. Starkville, MS. Mar. 07 Presentation. Schilling, M.W.*, Pham, A.J., Schilling,* M.W., Mikel, W.B., Coggins, P.C., Martin, J.M., Williams, J.B. 2007. Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. 15th Annual National Country Ham Association Meeting. March 30-31, 2007. Memphis, TN.

Jan. 07 Presentation. Williams, J.B Careers/Opportunities with Meats Processing/Food Science Degree and What is Food Science and What Career Opportunities Exists with a degree in Food Science, Nutrition and Health Promotion. Pearl River High School VoTech Classes (60 students). Carriere, MS.

Oct. 06 & 07 Presentation. Williams, J.B. What Career Opportunities Exists with a degree in Food Science, Nutrition and Health Promotion. Career Day. (100 students) Northwest Rankin High School. Flowood, MS.

Feb. 06 Presentation- J. Martin* and B. Williams. 2006. Effects of beef muscle type, with or without enhancement on pre-cooked value added roast beef. Southern Section American Society of

Animal Science. Orlando, FL. Jun. 05 Presentation - Overview and Importance of Mississippi Agriculture. Agriscience Institute for Mississippi Students, June 20-24. Apr. 05 Presentation – Overview of Opportunities in the College of Agriculture & Life Sciences. 2005

MSU Orientation Leaders and Admissions Counselors. Aug. 03 & Apr. 04 College Overview Presentation— Williams, J.B. “Structure, Departments, Majors, Job Opportunities of CALS”. Mississippi State Orientation Leaders and Enrollment Services Councilors. Jun. 02 Presentation/Recruitment— Williams, J.B. Opportunities and Potentials in Agriculture for College Bound Youth. State 4-H Congress and Carnival. Mississippi State University. Feb. 01 & Aug. 02 Seminar Presentation— Williams, J.B. “Overview of Opportunities in the College of Agriculture & Life Sciences, Mississippi State University.” Mississippi State Enrollment Services and Admissions Councilors.

Nov. 98 Presentation. Williams, J.B. International Agricultural Trade and Policy Class “Foreign Agricultural Service-Goals, History, Function, Services, Programs. Instructor: Dr. Bill Herndon.

May 98 Presentation. Williams, J.B. “Meat Emulsion: Formation and Stability Factors.” Advanced Food Chemistry class and Food Science seminar – faculty and students. Mississippi State, MS.

Oct. 97 to July 2006. Presentation. Williams, J.B. College of Agriculture & Life Sciences Orientation Seminar to various student and parent groups.

May 97 Video Presentation and Discussion. Williams, J.B. “SSOPs for Meat and Poultry Plants” for Mississippi State University Extension Workshop—GMPs and Sanitation for Food Plants. Apr. 97 Seminar presentation. Williams, J.B. “Muscle Quality Attributes—Promulgation and Standards as Related to Beef Grades.” Mississippi State University, Mississippi State, MS. Graduate Seminar Class. Nov. 96 Presentation. Williams, J.B. Fermented Foods class “Fermented Bread Manufacture.” Mississippi State University, Mississippi State, MS.

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Abstracts and Posters Mar. 12 Abstract and Poster. Sashie Weerasinghe, J. Byron Williams, and Z. Zee Haque. Antioxidative Effect of Thermized Edam Whey Protein Concentrates Used in Edible Coating Dips for Pork

Loin and Tenderized Beef Steak. # 49. American Meat Science Association, 66th Annual Reciprocal Meat Conference, North Dakota State University, Fargo, ND. June 16-20, 2012. (Referred)

Mar. 12 Abstract. D. Mukherjee, B. Williams, Sashie Weerasinghe Z. Haque. 2012 Antioxidative Effect of Thermized Edam Whey Protein Concentrates Used in Edible Coating Dips for Pork Loin and Tenderized Beef Steak. American Meat Science Association, 66th Annual Reciprocal Meat Conference, North Dakota State University, Fargo, ND. June 16-20, 2012. (not accepted)

Mar. 12 Abstract and Poster. Courtney A. Crist, B. Williams,Wes Schilling. 2012. Effects of Antimicrobials on the Quality and Sensory attributes of fresh Italian pork sausage links. # 51. American Meat Science Association, 66th Annual Reciprocal Meat Conference, North Dakota State University, Fargo, ND. June 16-20, 2012. (Referred)

Jan. 12 Abstract. S. Weerasinghe, D. Mukherjee, B. Williams, B. Mikel, Z. Haque. Effect of pH and Glucomannan on Antioxidative Properties of Heat Modified Cheddar Whey Protein Concentrate-based Edible Coating Dips for Catfish Fillets. Institute of Food Technologists Annual Meeting and Food Expo, Las Vegas, NV. June 25-28, 2012. Food Chemistry Division: ID# 1332370. Jan. 12 Abstract. D. Mukherjee, Y. Zhang, S. Weerasinghe, B. Williams, B. Mikel, Z. Haque. 2012. Use of Casein Hydrolyzate to Enhance The Total Radical Trapping Potential Of Whey Based

Edible Film. Institute of Food Technologists Annual Meeting and Food Expo, Las Vegas, NV. June 25-28, 2012. Food Chemistry Division: ID# 1332500.

Oct. 11 Abstract and Poster. Anna F. Hood, J.Byron Williams and Courtney A. Crist. 2011. Assessment, Development and Implementation of Training Materials for Food Defense/Safety, Biosecurity and Traceability within the Catfish Industry. 52nd Annual Conference of the Food Distribution Research Society (FDRS). October 15-19, 2011 - Portland, OR.

Sept. 11 Abstract and Poster. C.A. Cirst, J.B. Williams*, A.F. Hood. 2011. No. 109. Food defense begins at the farm. Presented at the 64th Reciprocal Meat Conference of the American Meat Science Association. June 19-22, 2011. Kansas State University, Manhattan, KS.

Jun. 11 Abstract and Poster. Sashie Weerasinghe, Joshua Adam Randle, Byron Williams, William B. Mikel, Zahur Z. Haque. Antioxidative Effect of Heat Modified Edam Whey used in Edible

Coating Dips for Pork Loin and Tenderized Beef Steak. Institute of Food Technologists Annual Conference(IFT). June 11– 14, 2008. (~15,000 attendees) Morial Convention Center. New Orleans, LA.

Jun 11 Abstract and Poster. Crist, Courtney A., Williams, J. Byron* and Hood, Anna H. 2011. Food Defense for the Catfish Industry begins at the Farm. National Aquaculture Extension Conference. June 5-7, 2011. Holiday Inn Select Downtown. Memphis, TN. Feb. 11 Poster. Crist, Courtney A.*, Williams, J. Byron and Hood, Anna H. 2011. Food Defense

Begins at the Farm. Producer Advisory Council Meeting. (~275 attendees) February 17, 2011. North Mississippi Research and Extension Center Lee County Agri-Center, Magnolia Conference Center. Verona, MS.

Jan. 11 Abstract and Poster. Crist, Courtney A., Williams, J. Byron* and Hood, Anna H. 2011. Food Defense Begins at the Farm. Southern Sustainable Agriculture Working Group (SSWAG) Annual Conference. (~ 1200 attendees) January 19-22, 2011. Chattanooga Convention Center, Chattanooga, TN. Jan. 11 Abstract. Weerasinghe, S., Randle, J.,Williams, B., Haque, Z. 2010-2011.Antioxidative effect of modified edam whey used in edible coating dips for pork loin and tenderized beef steak. No. 0124. Mississippi Academy of Sciences 75th Annual Meeting. Thad Cochran Center. February 17-18, 2011. University of Southern Mississippi, Hattiesburg, MS.

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Nov 10 Abstract. Williams, J.B., Weerasinghe, S., Bradley, E. and Haque, Z. Quality and sensory characteristics of cubed beef steak dipped in edible solutions of thermized cheddar whey. Published in Meat Science. 86 (2010) 559-560. Peer Reviewed.

Jul. 10 Abstract and Poster. Tao, Jinngming, Williams, J. Byron, Mikel, B. and Haque, Zahur Z. 2010. Influence of Whey Protein Hydrolyzate and Thermization on the Thermostability of Edam Whey Protein Concentrate. Institute of Food Technologists Annual Meeting and Food Expo, Chicago, IL. July 17-20, 2010. Food Chemistry Division: Carbohydrates, proteins and lipids. No. 2010-TRP-1839-IFT. (Referred) 229:32. Jun. 10 Abstract and Poster. Williams, J.B.*, Weerasinghe, S., Bradley, E., Haque, Z. 2010.Quality and Sensory Characteristics of Cubed Beef Steak Dipped in Edible Solutions of Thermized Cheddar Whey. Poster # 76P. Abstract # 41444. American Meat Science Association, 63nd Annual Reciprocal Meat Conference, Overton Hotel and Conference Center, Texas Tech University. Lubbock, TX. June 19-23, 2010. Vol. 105. (Referred) Feb. 10 Abstract. Weerasinghe, S., J. Byron Williams, B. Mikel, and Z. Haque. Antioxidative Effect of

Heat Modified Cheddar Whey Used in Final Edible Coating Dips for Tenderized Beef Steaks. No. 01.07. Mississippi Academy of Sciences 74th Annual Meeting. Lake Terrace Convention Center. February 11 and 12, 2010. Hattiesburg, MS. January 2010 Vol 55, No. 1 p.35.

Feb. 10 Abstract. Williams, J. Byron*, Bradley, E., Weerasinghe, S., and Z. Haque. Antimicrobial Effect and Sensory Characteristics of Heat Modified Cheddar Whey Used in Edible Coating Dips for Cubed Beef Steaks. No. 01.13. Mississippi Academy of Sciences 74th Annual Meeting. Lake Terrace Convention Center. February 11 and 12, 2010. Hattiesburg, MS. January 2010 Vol 55, No. 1 p.33.

Jun. 09 Abstract and Poster. Weerasinghe, S.; Williams, J. Byron*; Tao, Jingming; Haque, Z. Z. Antioxidative effects of inexpensive natural whey based edible film used as a coating solution for pork loin and cubed beef steaks. Poster # 104. American Meat Science Association, 62nd Annual Reciprocal Meat Conference, Embassy Suites Northwest Arkansas and Convention Center, Rogers, Arkansas, June 19-24, 2009, Vol. 104. (Referred) Jun. 09 Abstract and Poster. Bradley, E.M.; Williams, J. Byron; Schilling, M.W.; Coggins, P.C.; Crist, C.; Yoder, S.; Campano, S.G. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. Poster # 10. American Meat Science Association, 62nd Annual Reciprocal Meat Conference, Embassy Suites Northwest Arkansas and Convention Center, Rogers, Arkansas, June 19-24, 2009, Vol. 10. (Referred) Jun. 09 Abstract and Poster. Tao, J., S. Weerasinghe, J.B. Williams, and Z.Z. Haque. 2009. Thermostability of sweet whey as influenced by thermization. Poster presentation, Institute of Food Technologists Annual Meeting and Food Expo, Anaheim/OC, CA, June 6-9, 2009, Food Chemistry Division: Carbohydrates, proteins and lipids, Vol. 058:47. (Referred)

Nov. 08 Abstract and Publication. Z. Zee. Haque1, P. Marnila

2, H. Korhonen

2 and J. Byron Williams

1.

1. Dept. of Food Science, Nutrition and Health Promotion, Mississippi State Univ., Box 9805, Mississippi State, MS 39762, 2. Food Research, MTT AgriFood Research Finland, Jokioinen, FIN-31600, Finland. Total radical-trapping potential of casein hydrolyzates exposed to different levels of heat induced Maillard reaction.. Book of Abstracts and Internet publication (www.ift.org) related to the 2007 IFT Annual Meeting, July 28-Aug 1. Chicago, IL.

Aug. 08 Abstract. Haque, Z., Marnilla, P., Korhonen, H., Williams, J.B. 2008. Total radical- trapping potential of casein hydrolyzates exposed to different levels of heat-induced Maillard reaction. Book of Abstaracts. Food Chemistry Section July 1, 2008. IFT. New Orleans, LA. (Refereed) Jan. 08 Abstract. Battula, V., Schilling, M.W., Vizzier-Thaxton, Y., Behrends, J.B., Williams, J.B., Schmidt, T.B. 2008. The effects of low atmosphere stunning and deboning time on broiler breast meat quality. Book of Abstracts. International Poultry Science Forum, Atlanta, GA, January 21-22, 2008. (Refereed Published). Jun. 07 Abstract and Poster. Pham, A.J., Schilling, M.W., Mikel, W.B., Williams, J.B, Martin, J.M.,

Coggins, P.C. 2007. Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. Proc. 60th AMSA Reciprocal Meats

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Conference, June 17-20. South Dakota State University. Brookings, SD, p. 33. Peer Reviewed. Feb. 06 Abstract- J. Martin and B. Williams. 2006. Effects of beef muscle type, with or without

enhancement on pre-cooked value added roast beef. Southern Section American Society of Animal Science. Orlando, FL. Nov. 01 Abstracts—Williams, J. Byron and R.W. Rogers. 2001. “Comparison of Choice and Select Grade Strip Loin Steaks Injected and Non-Injected with a Solution of Water, Salt, Phosphate,

and Flavorings.” Southern Regional Sections of IFT Annual Meeting. Atlanta, GA. Feb. 98 Poster Presentation—“Evaluation of Kenaf Core as a Dessicant.” 1998. First Annual

American Kenaf Society Conference. San Antonio, TX. Jan. 98 Abstract—Williams, J. Byron, Timothy N. Burcham, Eugene P. Columbus. 1998.

“Evaluation of Kenaf Core as a Dessicant.” Program and Abstracts of 1998 First Annual American Kenaf Society Conference. San Antonio, TX.

Jan. 97 Abstract—R.W.Rogers, T. Healey, T. Armstrong, P. Coggins, F. Hairi, M. Martin, and B. Williams. 1997. “Effects of various starches on the characteristics of fat-free bologna.” Proceedings of the 49th Annual Reciprocal Meats Conference, Brigham Young University. Jun. 96 Poster— R. W. Rogers, T. Healey, T. Armstrong, P. Coggins, F. Hairi, M. Martin, and B. Williams. (B. Williams Project Coordinator).“Effects of various starches on the characteristics of fat-free bologna.” 49th Annual Reciprocal Meats Conference. University of Connecticut.

Feb. 82 Abstract – J. B. Williams, T. G. Althen, R. W. Rogers. The effect of frame size on growth, performance and carcass traits of beef cattle. American Society of Animal Science Southern Section. Orlando, FL. Feb. 81 Abstract – T. G. Althen, J. B. Williams, R. W. Rogers and H. W. Miller. Effect of Alloxan- diabetes on growth, carcass composition and lipogenic capacity of swine. American Society of

Animal Science Southern Section. Atlanta, GA.

Articles/News Releases

Jan. 12 Article. Schilling, M.W., Poulson, J., Williams, J.B., Smith, B.S. 2012. Determining cooked product shelf life. Meatingplaceonline. Meatingplace.com. January 9th, 2012.

Jan. 12 Article. Schilling, M.W., Williams, J.B., Smith, B.S. 2012. Manufacturing high quality cooked poultry sausages: How to do it right. Meatingplaceonline. Meatingplace.com. January 16th, 2012.

Nov. 11 Article. Breeazeale, Linda. Technical information and Co-Edited by J. Byron Williams. 2011. “MAFES Sales Store offers Boneless Hams”. Starkville Daily News. Novemeber 12, 2011. p. A-8.

Nov. 11 News Release. Lewis, Keri. Technical information, content and contact provided by J. Byron Williams. 2011.“MSU taste panels seek input on pork products”. Posted on MSU Home web page News. Nov. 5, 2011. http://www.msstate.edu/.

Sept. 11 Article. Lewis, Keri. Technical information and Co-Edited by J. Byron Williams. 2011. “MSU experts say food defense starts on the farm”. Starkville Daily News. Sunday, September 25, 2011 p. A-7.

Aug. 11 Article. Schilling, M. W. and Williams, J.B. Cook-in-bag preparations: How to do it right. Meatingplace.com. August 29th, 2011.

Jun. 11 Bulletin. Hood, A.F., and J. B. Williams. 2011. Workshop brochure, “Basic HACCP Training for Meat & Poultry Processors”, hosted by the Dept. of Food Science, Nutrition and Health Promotion, Bost Conference Center, Mississippi State University. Aug. 23-25, 2011. p. 2.

May 11 Article. Webb, Taylor. Issue and Picture feature of J. Byron Williams. 2011. “FSIS webinar session sheds light on the other side of the discussion”. The Catfish Journal, May 2011. Vol. 25, No. 9 p. 8.

Feb. 11 Article. Coblentz, Bonnie. Co- edited by J. Byron Williams. 2011. "APVMA Symposium at CVM in March." American Pre-Veterinary Medical Association 2011 Symposium hosted by

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the MSU Pre-Vet Club and the College of Veterinary Medicine. March 11-13. MSU CVM. Pegasus Press, Spring 2011 edition.

Feb. 11 Bulletin. J.Byron Williams, Anna F. Hood and Courtney A. Crist. 2011. Workshop brochure. “Food Defense, Safety and Biosecurtiy Issues within the Catfish Industry” hosted by the Dept. of Food Science, Nutrition and Health Promotion. Bost Conference Center, May 3, 2011 and Capps Center, Indianola, MS. May 5, 2011. p. 2.

Feb. 11 Article. J.Byron Williams. 2011 Workshop announcement. Food Defense Begins at the Farm. March 2011 Isssue of the Catfish Farmers of America Journal. Indianola, MS.

July 10 Bulletin. Hood, A.F., and J. B. Williams. 2010. Workshop brochure, “Basic HACCP Training for Meat & Poultry Processors”, hosted by the Dept. of Food Science, Nutrition and Health Promotion, Bost Conference Center. Nov. 9 – 11, 2010. p. 2. Jan. 10 Bulletin. Hood, A.F., and J. B. Williams. 2010. Workshop brochure, “Basic HACCP Training for Meat & Poultry Processors”, hosted by the Dept. of Food Science, Nutrition and Health Promotion, Bost Conference Center. Mar. 23-25, 2010. p. 2. Oct. 09 Article. Williams, J.Byron. 2009. “Marination Mechanics: Selecting the Optimal Method for your Product.” 2009 WWFE Preview, South and North. Meating Place Magazine October 2009, pp.76-78. Sept. 08 Bulletin. Williams, J. Byron. 2008. Emerging Meat & Poultry Issues Workshop. FSNHP Weekly Update. Sept. 19, 2008. Sept. 08 Press Release. Williams, J.Byron. 2008. Workshop addresses meat, poultry issues. Starkville Daily News. September 15, 2008. Aug. 08 News Bulletin. Williams, J. Byron. Aug. 29, 2008. “Disaster and Food during an emergency.” Electronic distribution to All Ext. @ misstate.edu. Mississippi State University, Mississippi State, MS.

Mar. 07 Article – Williams, J. Byron. New Technology Produces Affordable Premium Lean Beef. Mississippi LandMarks: Research, Education and Outreach in the Division of Agriculture, Forestry and Veterinary Medicine, Mississippi State University. Winter 2007, Vol. 3 No. 1, pp.20.

Oct. 00 Article—“MSU researchers work to develop low-fat beef patty.” Byron Williams and Dr. Bob Rogers researchers. Mississippi Farm Country by G. Phillips. Workshops/Training May 12 Food Safety and Processing Training. Williams, J. Byron, Fountain, Brent and Hood, Anna F.

Invited. May 4, 2012. Part of week’s training, Basic Agricultural and Management Practices. April 30 – May 4, 2012. Presented by the Mississippi State University Extension Service for the Mississippi National Guard Afghanistan Basic Agricultural Training Team. Forrest County Extension Auditorium. Hattiesburg, MS. 11 attendees.

Apr. 12 Marination 101 Workshop. Williams, J. Byron, Co-Coordinator. Presentation, MARINATION 101. “MASSAGING/TUMBLING/ INJECTION / SOAKING: Mechanics/Differences.” April 24, 2012.Workshop Conducted by the Department of Food Science, Nutrition and Health Promotion. April 24-26, 2012.Mississippi State University. Mississippi State, MS. 21 speakers and presenters, 41 U.S. and International attendees.

Aug. 11 HACCP Workshop. 2011. Williams, J. Byron. Lead Co-Coordinator and Instructor. Taught sections: Welcome and Introduction to HACCP, Prerequisite Programs, Hazards in Meat and Poultry Products, Conducting Hazard Analysis, Establishing Critical Limits, Establishing Corrective Actions, Verification and Validation Procedures, HACCP Plans Critique sections. Listeria Intervention Methods. Conducted by Department of Food Science,

Nutrition and Health Promotion. August 23-25, 2011. Mississippi State University. Mississippi State, MS. 26 attendees.

May 11 Food Defense Workshops. Williams, J.Byron., A.F. Hood, and C. Crist. 2011. Workshop

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presentations. "Food Defense, Safety and Biosecurity Issues Within the Catfish Industry," Mississippi State University Extension Service, Bost Conference Center May 3 and Capps Technical Training Center, Indianola, MS May 5, 2011. Total of 45 attendees.

Apr. 11 Marination 101 Workshop. Williams, J. Byron Co-Coordinator. Presentation: “MASSAGING/TUMBLING/ INJECTION / SOAKING: Mechanics/Differences.” Workshop Conducted by the Department of Food Science, Nutrition and Health Promotion. 35 participants, 19 speakers and presenters. Mississippi State University. Mississippi State, MS. April 11-14, 2011. 33 attendees. Nov. 10 HACCP Workshop. 2010. Williams, J. Byron. Lead Co-Coordinator and Instructor.

Taught sections: Welcome and Introduction to HACCP, Prerequisite Programs, Hazards in Meat and Poultry Products, Conducting Hazard Analysis, Establishing Critical Limits, Establishing Corrective Actions, Verification and Validation Procedures, HACCP Plans Critique sections. Listeria Intervention Methods. Conducted by Department of Food Science,

Nutrition and Health Promotion. November 9-11, 2010. Mississippi State University. Mississippi State, MS

Aug. 10 Southeastern Processed Meats Workshop Series II. Williams, J. Byron Co-Host and Speaker. “Sausage and Ground Meats.” University of Georgia, Athens, GA. August 19-20, 2010. Apr. 10 Marination 101 Workshop. Williams, J. Byron Co-Coordinator. Presentation: “MASSAGING/TUMBLING/ INJECTION / SOAKING: Mechanics.” Workshop Conducted by the Department of Food Science, Nutrition and Health Promotion. Mississippi State University. Mississippi State, MS. April 6-9, 2010.

Mar. 10 HACCP Workshop. 2010. Williams, J. Byron. Lead Co-Coordinator and Instructor. Taught sections: Welcome and Introduction to HACCP, Prerequisite Programs, Hazards in Meat and Poultry Products, Conducting Hazard Analysis, Establishing Critical Limits, Establishing Corrective Actions, Verification and Validation Procedures, HACCP Plans Critique sections. Conducted by Department of Food Science, Nutrition and Health Promotion. March 23-25, 2010. Mississippi State University. Mississippi State, MS. Mar. 10. SE Meats Processing Workshop. Williams, J. Byron. Member Host Committee. Southeastern Meats Processing Workshop. Lambert-Powell Meat Lab, Auburn University, Auburn, AL. March 10-12, 2010.

Oct. 09 HACCP Workshop. 2009. Williams, J. Byron. Lead Co-Coordinator and Instructor. Taught sections: Welcome and Introduction to HACCP, Prerequisite Programs, Hazards in Meat and Poultry Products, Conducting Hazard Analysis, Establishing Critical Limits, Establishing Corrective Actions, Verification and Validation Procedures, HACCP Plans Critique sections. Conducted by Department of Food Science, Nutrition and Health Promotion. Mississippi State University. Mississippi State, MS. May 09 Catfish Workshop. 2009. Silva, Juan L., B.J. Mikel,, J. B. Williams, A. Hood. Catfish Production, Processing, Regulatory; Industry Overview for USDA Personnel. Conducted by the Department of Food Science, Nutrition and Health Promotion. Mississippi State University. Mississippi State, MS. Apr. 09 Co-Coordinator Marination 101. April 20-23, 2009. Presentation: Williams, J.B. 2009. Tumbling/Massaging vs. Injection: Muscle Foods. Conducted by the Department of Food Science, Nutrition and Health Promotion. Mississippi State University. Mississippi State, MS.

Nov. 08 HACCP Workshop. 2008. Williams, J. Byron. Co-Coordinator and Instructor. Taught Conducting Hazard Analysis, Identifying Critical Control Points, Establishing Critical Limits, Establishing Corrective Actions, Verification and Validation Procedures sections. Conducted

by Department of Food Science, Nutrition and Health Promotion. Mississippi State University. Mississippi State, MS.

Oct. 08 Workshop Coordinator and Host. Williams, J.Byron. 2008. Emerging Meat and Poultry Issues. Meat and Poultry processors, 15. Rankin County Extension Office. Brandon, MS.

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Mar. 08 Shortcourse Co-Coordinator. Marination 101-201. Williams, J.B. 2008. Presentation: Tumbling/Massaging vs. Injection: Muscle Foods. Conducted by Department of Food Science, Nutrition and Health Promotion. Mississippi State University. Mississippi State, MS

Dec. 07 Training Session. Williams, J.Byron. Beef Carcass Grading, Judging Characteristics and Meat Cut Identification. Jasper County 4-H Meats Judging Team and Coach. Mississippi State Unverisity Meats Laboratory. Mississippi State, MS.

Sept. 07 Seafood HACCP. INTERNATIONAL – Williams, J. Byron and Jason Beherends. Co-Led and taught condensed version of Seafood HACCP Overview, Principles and Application to Serbian Meat Entrepreneurs International Exchange group. 5 members. 6 hours of instruction with Q & A. Sept. 11 – 12, 2007. 211 Herzer, Mississippi State University. Mississippi State, MS.

Aug. 07 Workshop Co-Coordinator. Williams, J.Byron Muscle Foods Ingredients and Functionality. Facilitator of Hands on Lab Sessions. Hosted by Department of Food Science, Nutrition and Health Promotion. Mississippi State University. Mississippi State, MS. Aug. 29-30.

Aug. 07 HACCP Workshop. Williams, J.Byron. Co-Coordinator and Instructor. Taught Critical Control Point Identification, Effective Record Keeping, Verification and Validation Procedures sections. Conducted by Department of Food Science, Nutrition and Health Promotion. Mississippi State University. Mississippi State, MS.

Mar. 07 Shortcourse- Marination 101. Williams, J.B. 2007. Tumbling versus Massaging: Muscle Foods. Conducted by Department of Food Science, Nutrition and Health Promotion. Mississippi State University. Mississippi State, MS.

Oct. 06 HACCP Workshop. Williams, J.Byron Co-Coordinator and Instructor. Taught Critical Control Point Identification, Effective Record Keeping, Verification and Validation Procedures sections. Conducted by Department of Food Science, Nutrition and Health Promotion. Mississippi State University. Mississippi State, MS.

Lectures Apr. 12 Guest Lecture. Williams, J. Byron. “Marination 101: Massaging/Tumbling/Injection/Soaking: Principles, Mechanics, Techniques, Differences. Food Chemistry FNH 4241/6241. Mississippi State University, Department of Food Science, Nutrition and Health Promotion. April 20, 2012

20 undergraduate and graduate students. Nov. 11 Guest Lecture. Williams, J. Byron. 2011. The Role of an Extension Muscle Foods Processing

Specialist for the State of Mississippi. Intro. to Food Science, Nutrition and Health Promotion Class FNH 1103 November 10, 2011. (75 students). Mississippi State University. Mississippi State, MS.

Oct. 11 Guest Lecture. Williams, J. Byron. 2011. Food Regulatory Agencies and Grading Standards for Various Protein Foods. Intro. to Food Science, Nutrition and Health Promotion Class FNH 1103 October 25, 2011. (80 students). Mississippi State University. Mississippi State, MS.

Mar. 10 Guest Lecture. Williams, J. Byron. 2010. “Marination Mechanics.” Advanced Poultry Processing PO 4523/6523 Class. Hill Poultry Science Building. Mississippi State University Mississippi State, MS. March 4, 2010. Mar. 10 Guest Lecture. Williams, J. Byron. “Marination Mechanics: Which Method is Best?” Guest

Lecture. Food Chemistry FNH 4241/6241. Mississippi State University, Department of Food Science, Nutrition and Health Promotion. March 10, 2010.

Nov. 09 Lecture. FNH 1103. Williams, J.B. 2009. Food Regulations, Agencies, HACCP Highlights and Food Inspection/Grading Standards. Intro. to Food Science, Nutrition and Health Promotion Class FNH 1103 Nov. 5, 2009 (81 students). Mississippi State University. Mississippi State, MS. Aug. 09 Lecture. Williams, J. Byron. 2009. Government Food Laws and Regulations. Science of Food Prep Class. 32 students in FNH 2203 Class. Mississippi State University, Mississippi State, MS.

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Oct. 08 Lecture. Williams, J. Byron. 2008. Introduction to Food Regulations, HACCP Overview, COOL Labeling, and Food Inspection/Grading Standards. 67 Students in FNH 1103 Class.

Mississippi State University, Mississippi State, MS. Nov. 07 Guest Lecture. FNH 1103. Williams, J.B. 2007. Food Regulations, Agencies, HACCP

Highlights and Meat Grading Standards. Intro. to Food Science, Nutrition and Health Promotion Class FNH 1103 (81 students). Mississippi State University. Mississippi State, MS.

Apr. 07 Guest Instructor. Williams, J. Byron. Meats Processing FNH 4314/6314. Meats Curing/Injection Laboratory. 3 sections. Mississippi State University. Mississippi State, MS.

Feb. 06 Guest Lecture/Presentation. Williams, J.Byron HACCP: Principles, Applications and Importance in the Food Industry. Meats Processing Class. ~ 40 students Spring 06. Mississippi State University.

Mar. 00 Guest Lectures to Food Plant Management class. Williams, J. Byron. “Effective Communication with all Levels of Plant Management.” Mississippi State University.

Jul. 97 Guest lecture to Meat Science class “Pork Quality Attributes.” Mississippi State University. Mar. 97 Guest lecture to Food Science Packaging class “Recalls for Food Products.” Mississippi State University.

Nov. 96 Guest lecture to Survey of Agriculture class “Animal Biotechnology-Foods Emphasis.”

Radio

June 11 Farmweek Radio Program. Williams, J. Byron. 2011. Issues of Food Defense as it relates and Begins on the Farm. Farmweek June 14-17, 2011. Mississippi Agricultural and Forestry Experiment Station. Mississippi State University. Mississippi State, MS.

Mar. 10 Farmweek Radio Program. Williams, J. B. 2010. Food Defense and HACCP Techniques. Farmweek March 16-19, 2010. Mississippi Agricultural and Forestry Experiment Station. Mississippi State University. Mississippi State, MS.

Sept. 08 Farmweek Radio Program. Williams, J.B. 2008. Emerging Meat and Poultry Issues: Workshop at Rankin Country Extension Office Oct. 1. Farmweek. Sept. 26, 2008. Mississippi Agricultural and Forestry Experiment Station. Mississippi State University. Mississippi State, MS.

Feb. 07 Farmweek Radio Program. Williams, J.B. 2007. Muscle Foods Processing at Home: General Concepts and Safety Guides. Farmweek. Feb. 21-24. Mississippi Agricultural and Forestry Experiment Station. Mississippi State University. Mississippi State, MS.

Sept. 06 Farmweek Radio Program. Williams, J. Byron Food Safety Training for the Meat Industry. Farmweek Sept. 25-29 and MSU Recruitment Activities and Career Opportunities in Agriculture. Farmweek Oct. 2-6. Mississippi Agricultural and Forestry Experiment Station. Mississippi State University. Mississippi State, MS. Phone Interviews

May 12 Williams, J. Byron. Tags: Meating Place.com Editor, Lisa M. Keefe. 2012. Modernization of Poultry Slaughter Inspection. Meatingplace in print/online. www.Meatingplace.com. Chicago, IL. May 17, 2012

Oct. 11 Williams, J. Byron and article editor. Tags: USDA-FSIS, Small Plant Help Desk. 2011. “The Results Are In! What was your impact? AuthorNatasha Williams, FSIS. Small Plant News. USDA-FSIS, Washington, DC. October 13, 2011.

Jan. 11 Williams, J. Byron. Tags: Danny Thornton, Dr. Byron Williams, Mark Leggett, Sen. Thad Cochran, Tom Vilsack, U.S. Department of Agriculture . “Labeling Chicken.” Journalist Wally Northway. Published January 23, 2011 in Mississippi Business Journal. Jackson, MS.

July 09 Williams, J. Byron. 2009. Safety Tips for Grilling and Cooking Outside for July 4th Events. Journalist Cari Gervin. July 1, 2009. Mississippi Public Broadcasting. Oxford, MS.

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Nov. 08 Williams, J. Byron. 2008. “Mississippi State Extension emerging issues conference takes a look at food safety, animal welfare and how local processors are handling COOL.” Poultry Cast, Podcast with Ned Arthur. Aired Nov. 6, 2008.

Feb. 08 Williams, J.Byron. 2008. “Ground Beef Processing Techniques, Innovations and Safety Issues.” Lisa White of National Provisioner Magazine. Feb. 6, 2008. Mississippi State University. Mississippi State, MS. Other

Apr. 11 Williams, J. Byron. Class visit and plant tour. Forest County Agricultural High School Microbiology Class. 12 students and 4 adults. April 8, 2011. Department of Food Science, Nutrition and Health Promotion, 214 Herzer. Mississippi State University. Recruitment presentation, questions and answers.

Sept. 10 Williams, J. Byron. Fall Preview Day Recruitment Activity. “Opportunities for College Degree and Career Opportunities in the Department of Food Science, Nutrition and Health Promotion.” Approximately 65 students and parents. Mississippi State University Student Union. Mississippi State, MS September 24, 2010.

Aug. 09 Hood, A.F., Dimino, E.R. and Williams, J.B. 2009. Basic HACCP Training for Meat & Poultry Processors. Workshop brochure, "Basic HACCP Training for Meat & Poultry Processors," hosted by the Department of Food Science, Nutrition and Health Promotion, Bost Conference Center, October 5-7, 2009, p. 2. Mississippi State, MS. May 09 4-H Congress Handbook. Schilling, M.W. and Williams, J.B. 2009. Fun and Educational Lab Experiments in Food Science. Presentation Listing, 2009 State 4-H Congress Handbook, May 27-29, 2009. p.17. Mississippi State University. Oct. 07 Williams, J. Byron. Host, Facilitator, Guide for INTERNATIONAL visitor from Taiwan Agricultural Institute. Dr. Liao. Shared animal welfare and meat processing information and regulations as relative to quality. Toured on campus and off campus processing facilities and various agricultural enterprises and facilities. 3 days of one on one visitation, presentations, videos, touring. Oct. 1-3, 2007. MSU and surrounding areas. 211 Herzer. Mississippi State University. Mississippi State, MS. Jun. 05 Patent Application Williams, J. Byron. Provisional submitted. “Process, Procedures and Formulation to Produce 97% Fat-Free ground Beef with preferred texture and flavor”. Office of Intellectual Property and Technology Licensing. Mississippi State University. May 05 Final Report - Martin, J. M. and Williams, J. Byron. 2005. Final Report-NCBA Research Grant: “Effects of Muscle Type, Enhancement and Cooking Technique on Selected Under- Utilized Beef Muscles.” Submitted to NCBA May 31, 2005. SPA File No. 05- 01-0034. Apr. 04 Dissertation. Williams, J. Byron. “The Comparison of Fat Replacer Systems in Low-Fat Fresh and Canned Ground Beef Patties.” Mississippi State University, Mississippi State, MS 136pp. Mississippi State University Library. Mar. 04 Dissertation Seminar— Williams, J. Byron. “The Comparison of Fat Replacer Systems in Low-Fat Fresh and Canned Ground Beef Patties.” Dissertation Review Committee, Faculty, and Staff of the Departments of Animal and Dairy Science and Food Science and Technology. Mississippi State University, Mississippi State, MS. Nov. 00 Guest Discussion Panelists and tour guide of food processing operation for visiting Albanian Meat Processors. Mississippi State, Mississippi. Jun. 83 Report – T. G. Althen, J. B. Williams and R. W. Rogers. Changes in fat and muscle characteristics over time in feedlot cattle. ASC Field Day Report. Dec. 81 Thesis-J. Byron Williams. “Effect of frame size on growth, performance, carcass traits, lipogenesis, muscle traits, and carcass composition in beef cattle.” Mississippi State University Library, Mississippi State, MS 99pp. call no. SF 207.W5395. Grants (External and Internal Funding)

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Jan.-Dec. 12 Williams, J. Byron (PI 100%). 2012. Pork loin enhancement and antimicrobial through injection. Kemin Food Technologies. Des Moines, IA. Contract ~$3200, GMOA. In final negotiations. Williams, J. Byron (PI 80%) and Hood, Anna F. (Co-PI 20%). 2012. Food Defense, Safety and Biosecurity Issues for the Small and Very Small Meat and Poultry Industries. USDA-FSIS Food Defense Assessment and Outreach and Partnership Divisions. Washington, D. C. 3 Workshops conducted strategically over the State to train producers and processors about food defense and develop a Food Defense Plan for their operation, Sept. 6 Hattiesburg; Sept. 25 Jackson; Sept. 28 Starkville. $12,000 to be awarded through contract (GMOA). Silva, Juan L. (PI 60%, Hood, Anna F. (Co- PI 25 %) and Williams, J. Byron (Co- PI 15%). 2012.

Development and Delivery of Food Safety and Quality Programs for the Specialty Crop Industry and Development and Assessment of Potential Value-Added Products and Processes for Enhancing Revenue and Decreasing Risk of Farmers and Handlers of Specialty Crops. Mississippi Department of Agriculture and Commerce Specialty Crop Block Grant Program. MDAC, Jackson, MS. Requested funding for 3 years $58,585. Awarded year one ~$20,000.

Schilling, M. Wes (PI); Joseph, Poulson (Co PI); Williams, J. Byron (Co PI); Herring, Josh L. (Co PI); Brand, Holly T. (Co PI). 2012. “Determination of enhancement strategies based on flavor profile, sensory and meat quality attributes of native warm season grass fed and grain or forage finished beef.” Sponsored funding by National Cattlemen’s Beef Association. Requested funding $49,959.75. Not funded.

Williams, J. Byron. (90%) and Hood, Anna F. (10%). 2012“Food Defense Issues and Practices and Beef Cattle Food Safety Production Issues on the Farm.” National Cattlemen’s Beef Association (NCBA). Sponsored funding by NCBA for $3,000. Not funded.

Schilling, W., (60%) Joseph, Poulson, (20%) Williams, J. Byron (15%) and Boland, Holly T. (5 %) 2012. Special Research Initiative-MAFES. “ Effects of Feeding Native Warm season Grasses

on Meat Composition, Quality Characteristics and Sensory Properties of Forage and Grain Finished Beef.”Requested funding $37,300. Fully funded. Williams, J. Byron (PI 60%), Kim, Taejo (Co-PI 40%) and Schilling, M. Wes (Co-PI 0%). 2012.

Investigation of antimicrobials (sodium lactate and vinegar) as inhibitory agents against Listeria monocytogenes outgrowth in cooked sausages. Special Research Initiative, Mississippi Agricultural and Forestry Experiment Station. Mississippi State, MS. Requested funding $49,500 Not funded.

Williams, J. Byron PI, (50%) and Hood, Anna F. (50%). 2012. “Food Defense, Biosecurity and Traceability at the Farm Level as Essential Elements to Risk Management for Mississippi Producers and Processors.” Submitted to Southern Risk Management Education Center, Little Rock, AR. Sponsored through NIFA. Requested funding via pre-proposal $45,562. Invited for full proposal, Awarded $44,424.

Total Requested funding 2012 ----$306,602.75 Williams portion Funded for 2012 to date -- ~$40,407.00

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Williams, J. Byron PI, (60%) November 2011. Taejo Kim (40%), and Wes Schilling (0%). Special Research Initiative-MAFES. “Investigation of antimicrobials (sodium lactate and vinegar) as inhibitory agents against Listeria monocytogenes outgrowth in cooked sausages”. Requested funding for 2012 $49,500. Not funded.

Williams, J. Byron PI (100%). November 2011. “General investigations of antimicrobials and quality of fresh Italian pork sausage links.” Hawkins, Inc. Granted $6000 Received through GMOA.

Williams, J. Byron PI (100%). November 2011. “General investigations of antimicrobials and quality of fresh Italian pork sausage links”. John R. White & Company, Inc. Granted $1000 Received through GMOA. Hood, Anna F. and Williams, J. Byron. 2011. Workshop, “Basic HACCP Training for Meat & Poultry Processors”, hosted by the Dept. of Food Science, Nutrition and Health Promotion, Bost

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Conference Center, Mississippi State University. Aug. 23-25, 2011. 26 attendees. Registration fees $1950. Williams, J. Byron PI, (65%) June 2011. Southern SARE. “Freezer Beef: Enhancement of farm profits legally and locally.” In collaboration with Christy Bratcher of Auburn University, Auburn, AL. Requested funding over 3 years, $264,188. Auburn portion $105,000 Williams/MSU portion $159,188 Not funded. Williams, J. Byron (60%) PI and Hood, Anna (40%) Co PI. May 2011. Food Safety Initiative Food Science Institute-MAFES. “Enhanced and expanded training for food defense/safety, biosecurity and recall/traceability program implementation within the catfish, meat and poutlry processing industries in Mississippi.” Requested funding year 1 with potential continuation $42,803.50 Not funded. Haque, Z.(55%) and Williams, J.B. (45%)(Co-PI’s). May 2011. Food Safety Initiative Food Science Institute-MAFES. “Food safety enhancement of catfish products using natural antimicrobials, glucomannan and oleoresins.” Requested funding year 1 with potential continuation $48,500 year 1. Funded at $36,000.

Mikel, Benjy, J. Byron Willimas, Anna F. Hood, Tom Healey (alumni) and Bahman Ghavami (alumni). 2011. MARINATION 101. April 12, 2011.Workshop Conducted by the Department of Food Science, Nutrition and Health Promotion. April 11-14, 2011.Mississippi State University. Mississippi State, MS. 34 attending. ~ $22,950 through fees for dept. Total Requested funding 2011 ----$434,941.50 Workshop Generated Funds 2011 -------$24,900 Williams portion Funded for 2011 ------$23,200

Jan.-Dec. 10 Williams, J. Byron PI. (100%) Mar. 2010. Grande Cheese Company. “The performance of various

forms of whey protein concentrate on the quality of chicken logs formulated with 50% water.” Product to display at IFT. Requested funding $1250. Funding granted through GMOA.

Williams, J. Byron (60%) PI and Hood, Anna (40%) Co PI. May 2011. Food Safety Initiative Food Science Institute-MAFES. “Assessment, development and implementation of training materials for food defense/safety and biosecurity issues within the catfish processing industry.” Requested funding year 1 with potential continuation $48,303.50 year 1 Funded for $24,000

Haque, Z.(50%) and Williams, J.B. (50%)(Co-PI’s). May 2010. Food Safety Initiative Food Science Institute-MAFES. “Quality and shelf-life enhancement of processed catfish fillets by edible coating with thermized sweet whey.” Requested funding year 1 with potential continuation $49,650 year 1 Fully funded.

Haque, Z. (50%) and Williams, J. Byron (50%) Co-PIs. May 2010. Dairy Management Inc. “Utilization of thermized sweet whey as an antioxidative coating agent to enhance the shelf life and quality of beef and poultry products.” Requested funding $74,450 Year 1 $34,500 Year 2 $39,950. Not Funded. Schilling, M.W., PI (80%) and Williams, J. Byron, Co-PI (20% ,$2600). Determination of the shelf-life and acceptability of bratsursts \made with fdifferent formulations. Johnsonville Sausage. ($18,000) Funded at $13,000. Foundation. Schilling, M.W., Co-PI (50%) and Williams, J. Byron, Co-PI (50% ,$1250). Production of Chunked and Formed Deli Chicken Breast. Grande Cheese Company. June 2010. Requested funding $2500, Funded through GMOA. Williams, J. Byron. (Co- PI. 50% $4750), Schilling, M.W. (Co-PI 50% $4750) Mar. 2010. Grande Cheese Company. “The impact of whey protein concentrate and other binders on the quality of chicken logs formulated with 50% water.” Requested funding $9500. Funding granted through GMOA. Williams, J. Byron. PI. (100%) Jan. 2010. Corky’s Food Manufacturing. “The effects Custom BBQ Sauce on the Growth of Listeria monocytogenes as Applicable to Cooked Pork Ribs.” Requested funding $8250. Funding granted through GMOA. Schilling, M.W. PI (40%), Pham, S. (50%) and Williams, J. Byron.(10%). Jan. 2010. Johnsonville

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Sausage Company. “Relationship between chemical composition and antioxidants on the volatile composition, sensory properties, and consumer acceptability of fresh bratwurst. Requested funding $80,000 funding granted. Williams portion. $3000. Funding Granted through. GMOA. Total Requested funding 2010 ----$251,953.50 Williams portion Funded for 2010 ------$60,325 Jan.-Dec. 09 Coggins, P.C. PI, Williams, J. Byron Co PI, Jeliazkov, V.D. , Yoder, Sally. June 2009. Mississippi Department of Agriculture and Commerce. Speciality Crop Block Grant Program. “Sensory and Chemical Characteristics of Peppermint as Aggected by Environment and Harvest System. Requested Funding over two years $29,950. Not granted. Coggins, P.C. PI, Williams, J. Byron, and Willard, S. CoPI’s. Feb. 2009. Nine Sigma. “Research to Understand the Sensory Experience of Food and Drink in the Throat.” Requested funding $121,393. Not granted. Williams, J. Byron (PI 70%).,Yoder, S.F (25%). ,Crenshaw, M., Co PI’s, Ryan, P.L., Nannapaneni, R., Behrends, J.M. Collaborators (5%). Jan. 2009. SRI Mississippi Agricultural and Forestry

Experiment Station.“Incidence and antibiotic resistance of Clostridium difficile in Southeastern swine production facilities.” Requested funding $42,324. Full funding granted. Haque, Z. and Williams, J.B. (Co-PI’s 50%). Jan. 2009. Food Safety Initiative Food Science Institute-MAFES. “Efficacy of native and thermized sweet and sour whey as antioxidative and antibacterial coating agents to extend shelf-life and quality of catfish and red meat products.” Submitted through Sponsored Programs. Requested funding year 2 $25,000 Awarded in full. (Shared with Haque). Total Requested Funding in 2009---- $97,274 Williams portion Funded in 2009-----$42,127

Jan.-Dec. 08 Williams, J.B. PI. April 2008. Trumark, Division of Hawkins, Inc. “The effects of Sodium Lactate and Acetic Acid derivatives as ingredients in the manufacturing and processing of pork sausage.” Requested funding $9550. Funding granted through GMOA. Haque, Z.Z. and Williams, J.B. Co-PIs. May 2008. Dairy Management Inc. “Efficacy of native and thermized sweet and sour whey as antioxidative and antibacterial coating agents to extend shelf- life and quality of beef products.” Requested funding $95,000 Year 1 $50,000 Year 2 $45,000. Denied. Haque, Z.Z. and Williams, J.B. Co-PIs. May 2008. Dairy Management Inc. “Enhancement of thermostability of whey proteins for beverage applications.” Requested funding $95,000 Year 1 $50,000 Year 2 $45,000. Denied. Martin, J.M., (PI), Williams,J.B.(Co-PI),Coggins,P.C.(Co-PI).May 2008. Dairy Management Inc.; “Gel Processing Technology Utilizing Native Whey Proteins and Incorporating Bilirubin and Sodium Diacetate as Antimicrobials to Encapsulate Ready-to-Eat Deli-Style Whole Muscle Meats.” Submitted for three years; $51,000.00 total; Not funded. Martin, M.M. PI, Williams, J.B., Coggins, P.C. Co-PIs. June 2008. Nine Sigma Request. “Rapid Flavoring and Tenderization through a Two-Step Enhancement Technique.” Requested funding $5005. Denied. Williams, J.B and Haque, Z.Z. Co-PIs. July 2008. American Meat Institute Foundation. “Efficacy of native and thermized sweet and sour whey as antioxidative and antibacterial coating agents to extend shelf-life and quality of beef products.” Requested funding $85,000 Year 1 $45,000 Year 2 $40,000. Not selected. Williams, J.B. PI, Yoder, S.F., Beherends, J.M., Crenshaw, M., Nannapaaneni,R., Ryan, P.L. Co-PIs. Oct. 2008. Special Research Initiative MAFES. “Incidence and antibiotic resistance of Clostridium difficile in Southeastern swine production facilities.” Funding requested $42,324.

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Williams, J.B. PI , Haque, Z.Z. Co-PI. Nov. 2008. National Cattlemen’s Beef Association, Beef Check Off Research Proposals. “Antimicrobial, antioxidative and sensory effects of heat modified whey used as coating agents on selected beef cuts.” Requested funding $42,078.

Total funding requested 2008 $374,595 Total funded in 2008 $9,550 Jan.-Dec. 07 Williams, J.B. (PI), Hood, A., Mikel, B. March, 2007. New Conferences and Symposia Request for Funding Office of the President. Mississippi State University. “Marination 101/ Value Addition of Food Products.” Requested $50,000 Funding Denied. Williams, J.B. (PI) Oct., 2007. Funding Support for Graduate Student Recruitment Dean’s Office of the Graduate School. “Graduate and Undergraduate Recruitment Literature and Distribution.” Requested funding $575 awarded $575 $600 maximum Used for printing of graduate degree flyers and mailings. Williams, J.B. (PI), Schilling, M.W., Coggins, P. Oct., 2007. Contract negotiation with Newly Weds Foods for $3000 for development support activities. Awarded $3000. to be divided within three areas of the department for development needs. Martin, J.M. (PI), Crenshaw, M., Coggins, P., and Williams, J.B. (Co-PI). Nov. 2007. Research Proposal submitted to National Pork Board. “Effects of feeding soybean-derived isoflavonoid phytoestrogens as ration co-products to terminal parity gestating and lactating sows on sensory ratings and lipid saturation of bacon and fresh sausage.” Requested funding $29,370. Funding denied February 2008. Haque, Z. and Williams, J.B. (Co-PI’s). Oct. 2007. Food Safety Initiative Food Science Institute- MAFES. “Efficacy of native and thermized sweet and sour whey as antioxidative and antibacterial coating agents to extend shelf-life and quality of catfish and red meat products.” Submitted through Sponsored Programs. Requested funding year 1 with renewal for year 2 $49,500 year 1 awarded $49,500. (Shared with Haque) Coggins, P.; Martin, J.M.; Williams, J.Byron; Wilson, J. Oct. 2007. Combined Effect of Nisin, Organic Acid Salts, and Irradiation on the Survival of Listeria monocytogenes Scott A and Spoilage Bacteria and the Influence on Sensory Characteristics of Queso Fresco Cheese. Dairy Management, Inc. (DMI). Requested Proposal of $58,000. Funding Denied. Haque, Z. and Williams, J.B. (Co-PI’s). Oct. 2007. USDA CSREES Program 71.1. Improving Food Quality and Value. Letter of Intent submitted. “Efficacy of native and thermized sweet and sour whey as antioxidative and antibacterial coating agents to extend shelf-life and quality of catfish and red meat, poultry and catfish products.” Potential funding of up to $400,000 over 4 years. (approx. $100,000/yr.) Denied / no formal proposal requested. Williams, J.B. (PI) and Haque, Z. (Co-PI). Nov. 2007. Other collaborators: Drs. Mike Martin, Wes Schilling, Patti Coggins. Fiscal Year 2008 NCBA Center for Research and Knowledge Management. Beef Safety Research Proposal. “Efficacy of native and thermized sweet and sour whey as antioxidative and antibacterial coating agents to extend shelf-life and quality of beef products.” Requested funding $33,210. Funding denied. March 2008. Schilling, M.W. ($17,941, Internal Competitive Funds, PI), Mikel, W.B., Coggins, P.C., Martin, J.M., Williams, J.B. 2007. Relationships between volatile flavor compounds, sensory descriptors, and consumer acceptability of American dry cured ham. MAFES-Special Research Initiative. $23,241. MIS-501080 Publication in Meat Science. Williams funding share $1500.

Total funding requested 2007 $267,155

Total awarded in 2007 $54,575

June 04 Martin, J. M. and Williams, J. Byron. 2005. NCBA Research Grant: “Effects of Muscle Type, Enhancement and Cooking Technique on Selected Under-Utilized Beef Muscles.” SPA File No. 05-01-0034. Requested funding $10,500. Funded.

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Nov. 00-05 Williams, J. Byron PI. MAFES Alternative Crops and Value Added Products Program. lead research efforts exploring potential uses of various food by-products and adding value to existing lower valued meat products (palatability improvement of low quality grade beef steaks, pork muscle color improvement techniques, value addition to under utilized and lower valued beef and pork muscles, use of various starches in fat-free bologna manufacture, developed low- fat hamburger pattie) Funded $20,000/yr. (salary supplement, contractual, commodities) Total funded $120,000

Conferences / Seminars / Symposiums Attended Mississippi State University June 12 Train the Trainer Seafood HACCP Certification. Hosted by the Seafood HACCP Alliance and University of Florida. June 26-29, 2012. Miami (Coral Gables), FL.

June 12 Reciprocal Meat Conference, 65th Annual American Meat Science Association. June 17-20. North Dakota State University. (~600 attendees) Fargo Dome. Fargo, ND.

Mar. 12 National American Pre-Veterinary Medical Association (APVMA) Symposium. (~630 attendees over U.S. and 5 foreign countries) March 2-4, 2012. Hosted by the NCSU Pre- Veterinary Club at the College of Veterinary Medicine, North Carolina State University CVM, Raleigh, NC. (I serve as faculty co-advisor for the MSU PVC and accompanied 19 MSU pre vet students to the 2012 Symposium.)

Feb. 12 National Center for Biomedical Research and Training, Academy of Counter-Terrorist Education (NCBRT) affiliate of Louisiana State University. Course: Preparing Communities for Animal, Plant, and Food Incidents: An Introduction. Train the Trainer Course and Certification. Successful completion with 6.5 hours contact time. Certificate of Training. February 21, 2012. Rankin County Extension Office, Brandon, MS.

Nov. 11 Mississippi State University Extension Service Annual Conference. 2011. Learning for Life. Nov. 2-4. Bost Conference Center, Mississippi State University. Mississippi State, MS. In-Service Training, Social Media Landscape, Calibration of Home Canners. Experiential Learning Centers.

Oct. 11 Bryant Agribusiness Summit. October 18, 2011. Sparkman Auditorium, Mississippi Agriculture & Forestry Museum. Jackson, MS. Commodity and issues updates (~ 350 attendees.)

Oct. 11 Louisiana Meat Processors Association 2011 Fall Meeting. October 13-14, 2011. Hollywood Casino &The Bridges Golf Club, Bay St. Louis, MS. Technical and Regulatory updates. (~60 attendees.)

Sept. 11 Food Seminars International Webinar. Top Six Shiga Toxin Producing Escherichia coli Classed as Adulterants: Background, Detection, Control and Implications to the Industry.

2-3:15 PM, September 20, 2011. c 214 Herzer, Mississippi State University. (~30 attendees). July 11 FDA New Seafood HACCP Guide Update Sessions and Trainer Re-Qualification Training. Presented and sponsored by the Seafood HACCP Alliance, FDA, AFDO and Food Protection

Training Institute (IFPTI). Orlando Airport Marriot Hotel. July 12, 1-5 PM Update Session, July 13, 8-12 AM, Trainer Re-Qualification. Orlando, FL. (~35 attendees).

Jun. 11 Reciprocal Meat Conference, 64th Annual. American Meat Science Association. June 17-22. Kansas State University. (~575 attendees) Student Union and Alumni Center. Kansas State University, Manhattan, KS. Jun. 11 International Institute of Food Technologists Annual Conference(IFT). June 11– 14, 2008. (~15,000 attendees) Morial Convention Center. New Orleans, LA

Jun 11 National Aquaculture Extension Conference (NAEC). Annual Conference. 2011. (~225 attendees) Holiday Inn Select- Downtown. June 5-7, 2011. Memphis, TN. Sponsored by USDA-NIFA, NOAA, NCRAC, SRAC, WRAC, Sea Grant. Technical and poster sessions.

May 11 FSIS Public Comments Formal Hearing on Proposed USDA Catfish Inspection Regulations. (~75 attendees) MSU Delta Research and Extension Capps Center, May 26, 2011. 9 AM –

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Noon. Stoneville, MS. Mar. 11 National Pre-Veterinary Medical Association (APVMA) 2011 Symposium. (~560 attendees over U.S. and 6 foreign countries) March 11-13, 2011. Hosted by the MSU Pre-Veterinary Club at the College of Veterinary Medicine, Mississippi State University, Mississippi State, MS. (I serve as a faculty advisor for the MSU PVC and was on the Planning and Coordinator Committee- 100 plus hours spent over 18 months planning) Jan. 11 Southern Sustainable Agriculture Working Group (SSWAG) Annual Conference. 2011. (~ 1200 attendees) January 19-22, 2011. Chattanooga Convention Center, Chattanooga, TN. Jan. 11 Institute of Food Technologists Webinar. 2011. Implications of the New Food Safety Legislation. Jan. 7, 2011. Sponsored by GS1 US and K & L Gates. Washington, D.C. 9 AM – 11AM. 600 plus web registrants and live audience.

Nov. 10 Mississippi State University Extension Service Annual Conference. 2010. Engaged in Our Communities, Our State and Our Nation. Nov. 3-5 Bost Conference Center, Mississippi State University. Mississippi State, MS. In-Service Training, NIFA Expectations of Extension Programming: Accountability and Impact for Specialists. Sept. 10 National Center for Biomedical Research and Training, Academy of Counter-Terrorist Education (NCBRT) affiliate of Louisiana State University. Course: A Coordinated Response to Food Emergencies: Practice and Execution. Successful completion with 16 hours contact credit. Certificate of Training. September 22-23, 2010. CVM Auditorium, Mississippi State University, Mississippi State.MS. Aug. 10 Mississippi Food Protection Task Force. Symposium. Dealing with Food Allergies: Who’s Responsible? What do you need to Know? August 31, 2010. Sponsored by Mississippi Department of Health and the Food Protection Task Force. Cool Water Cafe’ and Catering, Ridgeland, MS

Aug. 10 Southeastern Meats Processing Workshop, Part II. August 19-20, 2010. Sausage and Ground Meats.University of Georgia, Meat Science Technology Center. Athens, GA. Aug. 10 USDA FSIS Webinar. Food Defense: 2009 Vulnerability Assessments on International and Domestic Transportation of Food. Presented and Hosted by FSIS Office of Data and Integration and Food Protection. Tuesday, August 17, 2010, 12 noon – 1 PM. Washington, DC. Jun. 10 National Value Added Agriculture Conference. June 27-29. Beau Rivage Resort and Casino.

Hosted by Mississippi State University Extension Service and Department of Food Science, Nutrition and Health Promotion. Biloxi, MS. Member Host Committee and Session Moderator. General Session Camellia B Room, 10 -11:30 AM, Tuesday, June 29, 2010. Jun. 10 Reciprocal Meat Conference. American Meat Science Association. June 19 - 23. Texas Tech University. Overton Convention Center/Texas Tech University. Overton Hotel and Convention Center. Lubbock, Texas.

Mar. 10 Southeastern Meats Processing Workshop. March 11-12, 2010. Auburn University. Lambert- Powell Meat Lab. Auburn, AL. March 10-12, 2010. Feb. 10 USDA FSIS Webinar. “Sanitary Dressing.” Feb. 18, 2010. 11:30 AM – 1:00 PM ET. Led by FSIS Personnel in Wash., D.C. Jan. 10 USDA FSIS Webinar. “Red Meat Mobile Slaughter Unit.” Jan. 20, 2010. 1:30 – 3:00 PM ET. Led by FSIS personnel in Wash., D.C.

June 09 Reciprocal Meat Conference. American Meat Science Association. June 20-24. University of Arkansas/Tyson Foods, Embassy Suites Northwest Arkansas Hotel, Spa & Convention Center. Rogers, AR.

May 09 Catfish Short Course. May 11-15, 2009. Led and hosted by Mississippi State University Department of Food Science, Nutrition and Health Promotion. Conducted as training for USDA-FSIS personnel. 32 attendees. Mississippi State, MS. Mar. 09 Regional Collaborative Research and Extension Catfish Forum. Mar. 7, 2009. Led by USDA- ARS, Washington, D.C. Natchez Convention Center. Natchez, MS.

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Feb. 09 FSIS Workshops for Small and Very Small Plants- Controlling Salmonella and Campylobacter in Poultry Plants. Feb. 18, 2009. Taught by Dr. Patricia Curtis and MS Jessica Butler- Auburn University. Holiday Inn and Suites, Jackson, MS. Jan. 09 International Poultry Exposition. Jan. 26-29, 2009. Equipment Exposition and Technical Sessions. Georgia World Congress Center. Atlanta, GA. Nov. 08 Spice Tech University. Nov. 18-20, 2008. Spice Course taught and sponsored by

Newly Weds Foods at Mississippi State University. Student Union. Mississippi State, MS. Nov. 08 MAFES/MSU-ES Annual Conference. Nov. 6-8, 2008. Attended 3 in-service classes: Update of Plant and Animal Issues, Disaster Preparedness and Recovery, Fungicide 101. Bost Conference Center. Mississippi State University. Mississippi State, MS. Sept. 08 Hazardous Materials Safety Training. Departmental Training Seminar. Sept. 2008. Hosted by Regulatory Compliance Office, Mississippi State University. Mississippi State, MS. Jul. 08 International Institute of Food Technologists Annual Conference(IFT). June 29 – July 1,2008. Convention Center. New Orleans, LA Jul. 08 Muscle Foods Section Meeting and Student Poster/Seminar Competition. IFT Conference. June 30, 2008. Hilton Towers/Convention Center. New Orleans, LA.. Jun. 08 Reciprocal Meat Conference. American Meat Science Association. June 20-24. University of Florida, Hilton Convention Center. Gainesville, FL Jun. 08 Stakeholder’s Grant Writing Workshop. June 17, 2008. Hosted by Alcorn State University, USDA AMS, ASCR, CSREES, RMA, RD and SARE Program. Alcorn State University. Lorman, MS. May 08 National Country Ham Association Annual Conference. April 4 – 6, 2008. University of Kentucky. Lexington, KY. Feb. 08 Promotion and Tenure Seminar. Feb. 15, 2008. Colvard Union Ballroom. Tips and Rules. Sponsored by Provost Office Mississippi State University. Mississippi State, MS. Jan. 08 Sponsored Programs Organization and Operations. Seminar by SPA on Grants and Contracts Preparation. Jan. 31, 2008. John Grisham Room of MSU Library. Mississippi State University. Mississippi State, MS.

Dec. 07 Quality Assurance101. Technical Workshop on Quality, HACCP, Regulatory, and Food Safety Issues in Food Production Operations. Hosted by American Meat Science and North American Meat Processors Associations. Dec. 5-6, 2007 Rosemont, IL. Nov. 07 MAFES/MSU-ES Annual Conference. Attended 3 in-service classes: Improving Time Management Skills, Preparing MAFES and MSU-ES Faculty for Promotion, Presentation Skills: More than a Pretty Power Point. Mississippi State University. Mississippi State, MS. Sept. 07 MSU Harassment Training Seminar. Hosted by Human Resources. Mississippi State University. Mississippi State, MS. Jul. 07 Institute of Food Technologists International Conference. July 28-Aug.1, 2007. Chicago, IL. Jul. 07 Trainer the Trainer HACCP Certification Shortcourse, Hosted by Grocery Manufacturers and Food Processors Associations. Washington, DC. Jun. 07 Reciprocal Meat Conference. American Meat Science Association. June 16-20, 2007. South Dakota State University, Brookings, SD. Jun. 07 National Value-Added Agriculture Conference. June 2-5, 2007. University of Kentucky. Lexington, KY May 07 National Country Ham Association Annual Conference. May 30-31, 2007. Memphis, TN. May 07 Regional RCA Meeting (Research Chef’s Association). May 17, 2007. Hosted by Newly Weds Foods. Horn Lake, MS. Jan. 07 National Science Foundation Conference. Hosted on MSU campus. Jan. 11, 2007. Hunter Henry Alumni Center. Mississippi State University. Mississippi State, MS. Jan. 07 Swine Educators in Service Conference. National Pork Board. Jan. 3-5 Kansas City, MO. Sept. 06 National Incident Management Systems/Incident Command Systems 100-200. Hosted by Mississippi Homeland Security and Mississippi State Cooperative Extension Service. Mississippi State University. Mississippi State, MS. Feb. 06 Risk Management for Student Organizations, Audio Conference. Mississippi State University.

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July 05 Institute of Food Technologists International Conference. New Orleans, LA. July 05 Central MS Alumni Extravaganza. College representation and recruitment. Coliseum Jackson, MS. Feb. 05-Present IRB Certification Assessment. Completed. Mississippi State University. Oct. 04, 05, 07 College Fair. Memphis Agricenter. Represented the College of Agriculture & Life Sciences in recruitment exercises of high school students in the Memphis area. Apr. 04, 05 Recruitment Fair. Business, Education and Health Care Expo. East Central Community College. Decatur, MS. Oct. 03, 04 College Fair. Mississippi School for Math and Science, Columbus, MS. Represented the College of Agriculture & Life Sciences with display and recruitment information to junior and senior high school students at MSMS. Nov. 02 College Fair. Southwest Mississippi Community College, Summit, MS. Represented the College of Agriculture & Life Sciences with display and recruitment information to students. Sept. 02 Mississippi Food Security Symposium. Mississippi Food Safety Task Force. Jackson, MS. Aug. 02 Excellence in Teaching Fall Symposium. “Implementing Assessment of Instructional Activities.” College of Agriculture & Life Sciences. Mississippi State University. Feb. 02 28th Annual ABC Research Corporation Technical Seminar. Gainesville, FL. Aug. 01 Excellence in Teaching Fall Symposium. “Implications of Web-based Technology for Engaging Students in Society”. College of Agriculture & Life Sciences. Mississippi State University. June 01 Institute of Food Technologists International Conference. New Orleans, LA. Aug. 00 Excellence in Teaching Fall Symposium. College of Agriculture & Life Sciences. Mississippi State University. Nov. 99, 00, 01, 02, 03, 04, 05 IHL College Fair Jackson, MS. Represented the College of Agriculture & Life Sciences with display and recruitment information to numerous high school students across Mississippi. Sept. 99 University Advising Task Force Fall Seminar. Advising—Legal Implications. Charles Guest, Mississippi State University. Aug. 99 Excellence in Teaching Fall Symposium. “Portfolio Development for Teaching a Course.” College of Agriculture & Life Sciences. Mississippi State University. June 99 University Advising Center: Advisor Development Seminar. Mississippi State University. June 99 52nd Reciprocal Meats Conference. Oklahoma State University, Stillwater, Oklahoma. Mar. 99 University Advising Center: Advisor Development Seminar. Mississippi State University. Feb. 98 First Annual American Kenaf Society Conference, San Antonio, TX. Aug. 98 Excellence in Teaching Fall Symposium. College of Agriculture & Life Sciences. Mississippi State University. July 98 International Institute Food Technologists Annual Convention. New Orleans, LA. Nov. 97 7th Annual Mississippi Advisors’ Meeting. Mississippi State University. Aug. 97 Excellence in Teaching Fall Symposium. College of Agriculture & Life Sciences. Mississippi State University. June 97 Institute Food Technologists International Convention. Atlanta, GA. Mar. 97 Ninth Annual International Kenaf Association Conference. Scottsdale, AR. Mar. 97 National Academic Advising Association. Southeast Region IV Advising Conference. USM Gulf Park Conference Center, Long Beach, MS. Nov. 96 Mississippi Agribusiness Council Media Conference. State Capitol, Jackson, MS. Sept. 96 6th Annual Mississippi Advisors’ Meeting. Mississippi State University. Aug. 96 Excellence in Teaching Fall Symposium. College of Agriculture & Life Sciences. Mississippi State University. Theses and Dissertations (Directed and/or Committee Member) Mississippi State University

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Jan. 12 Sreenivasan Shreepriya, MS Committee Member Dec. 11 Vikram Kurve, MS Co-Thesis Director Jan. 11 Molly Sheppard Field MS Co Thesis Director Dec. 10 Yin, Zhang (David) MS Committee Member Aug. 10 Kumari, Shweta Ph.D. Committee Memer. “ Sensory Profile, Acceptance, and Physiochemical Effects of Kudzu (Pueraria lobata) Root Starches and Extracts

as a Texturizing Agent and Functional Nutrient in Beef Patties.” Pending dissertation completion.

May 09 -2012 Pham, Sandy Ph.D. Committee Member. "Relationships between the chemical composition and antioxidants on the volatile composition, sensory properties,

and consumer acceptability of fresh bratwurst.". Expected graduation Dec. 2011.

Aug. 09 Connolly, Sheila MS Committee Member. May 09 Radhakrishnan, Vijayakumar (V. J.) Ph.D. Committee Member. "The effects

of low-atmospheric pressure and electrical stunning on the sensory quality of broiler breast deboned at 45 minutes and 4 hours.” Pending completion.

Aug. 12 Weerasinghe, Sashie PhD. Use of whey-based edible coatings as antioxidative and antimicrobial agents. Dissertation submitted to Mississippi State University, Mississippi State, MS. Dissertation Completed, Published. Committee Member. Graduated August 2012.

Aug. 12 Courtney A. Crist. 2012 (Directed by J. Byron Williams). Impact of sodium lactate and acetic acid derivatives on the quality of fresh Italian pork sausage links Master’s Thesis submitted to Mississippi State University, Mississippi State, MS. Thesis Completed. Graduated August 2012.

Dec. 11 Tao, Jingming. Thermostability of Sweet Whey as Influenced by Thermization and Addition of Enzymatic Hydrolyzate of Caseinate. Master’s Thesis submitted to Mississippi State University, Mississippi State, MS. URN etd-11042011-182652. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042011-182652/ Thesis Completed, Published. Committee Member. Graduated Dec. 2011.

May 11 Leick, Christine. Ph.D. Carcass Composition, Muscle Profiling, and Sensory Characteristics of Male Boer and Kiko Goats Harvested at Four Timepoints. Dissertation submitted to Mississippi State University, Mississippi State, MS. Dissertation Completed, Published. Committee Member. Graduated May 2011.

May 10 Bradley, Emily M. (Directed by J. Byron Williams). Effects of Sodium Lactate and Acetic Acid Derivatives on the Quality and Sensory Characteristics of Hot-boned Pork Sausage Patties. Master’s Thesis submitted to Mississippi State University, Mississippi State, MS. Thesis Completed, Published. Graduated May 2010.

May 10 Paka, Mahitha. 2010. Sensory Properties of Puffed Gorgon Nut (Euryale Feros Salisb SPP.) And Development and Sensory Acceptance of a High-Energy, Nutritional Food Bar Product Utilizing Puffed Gorgon Nut (Euryale Ferox Salisb SPP.) Flour as a Value-Added Ingredient. Master’s Thesis submitted to Mississippi State University, Mississippi State, MS. expected May 2010. Committee Member Not completed.

Dec. 08 Royyala, Vishal. 2008. Product Formulation and Consumer Acceptability of Processed Cheese Made with Different Types of Cocoas and Chocolates and Product Formulation and

Quantitative Descriptive Analysis of Aged Cheddar Cheese with Different Types of Chocolate Inclusions. Master’s Thesis submitted to Mississippi State University, Mississippi State, MS

Dec. 2008. Committee Member. Graduated May 2009. Aug. 08 Kumari, Sweta. Effects of Nisin and Buffered Sodium Citrate Supplemented with Sodium Diacetate Against Listeria Monocytogenes on Commercial Beef Frankfurters Formulated Without Antimicrobials Stored at 4 and 100C in Vacuum Packages. Master’s Thesis submitted to Mississippi State University, Mississippi State, MS Aug. 2008. Committee Member. Graduated.

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Jul. 08 Battula, V. The Effects of Low Atmosphere Stunning and Deboning Time on Broiler Breast Meat Quality. Master’s Thesis submitted to Mississippi State University, Mississippi State, MS Dec. 2008. Committee Member. Graduated. Jun. 07 Pham, S. Relationships between volatile flavor compounds, sensory descriptors, and consumer acceptability of American dry-cured ham. Master’s Thesis. Mississippi State University. Mississippi State, MS Aug. 2007. Committee Member. Graduated.

Activities/Honors Mississippi State University - 2012 Chairman of Departmental Scholarship Committee

- 2012 Granted Level I Graduate Faculty Status - 2012-Present Invited as Departmental Rep and Appointed as Member of College of Agriculture and

Life Sciences Recruitment Committee - 2011-Present Second in Command for Food Science, Nutrition and Health Promotion Department,

Incident Command Protocol authorized by Dr. Juan Silva, August 26, 2011. - 2010-2012 Member National Advisory Committee for Meat and Poultry Inspection, NACMPI, USDA-FSIS. Appointed by Sec. of Agriculture, Thomas J. Vilsack. - 2010 The Rosalind and Rodney Foil Teamwork Award – Exceptional Achievement in team activities in the Division of Agriculture, Forestry, and Veterinary Medicine. - 2010-2012 Multi-State partner scientist for NIFA Project: The Poultry Food System: A Farm

to Table Model - 2010 Member Planning and Host Committees for National Value Added Agriculture Conference and a Session Moderator - 2010-2012 Treasurer of Gamma Sigma Delta Honorary Agricultural Society - 2010 Member/Participant National HACCP Contacts and Coordinators Working Group - 2009 Faculty Profile of the week, MSU Home Page Sept.7 – 13 - 2009-Present Member Recruitment Committee for Department of FSNHP - 2009 Historian of Gamma Sigma Delta - 2008 Official Judge Master’s Student Poster Competition of AMSA Conference - 2008-Present Member Membership Committee AMSA - 2008-09 Member FSNHP Department Alumni Committee - 2007 Inducted into Gamma Sigma Delta Honorary Society of Agriculture - 2007 Certified HAACP Trainer, by GM/FPA Washington, DC and National HACCP Alliance - 2007-Present Member Meats Group Faculty Planning Committee - 2007-Present IRB Training and Certification for human subjects research - 2007-Present Member Pre-Professional FSNHP Curriculum Advisory Committee - 2007-2011 Level II Graduate Faculty - 2006-2009 Chairman of Recruitment Committee for Department of FSNHP - 2006-Present Member Department of FSNHP Social Committee - 2006-Present Member Department of FSNHP Outreach Committee - 2006 Dedicated Service Award-Dean’s Office, College of Agriculture & Life Sciences - 2006 MSU 10 Year Service Recognition Award. Mississippi State University - 2006 Co-Superintendent State FFA Livestock Evaluation Contest - 2006-Present IACUC Training and recertification to lead animal handling research projects - 2005 LEAD Conference with Ag Ambassadors, University of Georgia, Athens, GA - 2004-10 Guest/Chaperone MSU Pre-Vet Club spring trips to Gatlinburg, TN.; Panama City, FL.& University of Florida; Texas A&M University & San Antonio, TX.; Audubon Zoo and Aquarium Veterinary Tours, New Orleans, LA; Georgia Aquarium and Zoo, Atlanta, GA.; St. Louis, Zoo, Aquarium, Grants Farm- Cliedsdale Horses for Anheiser-Bush, St. Louis, MO. - 2003-Present Co-Advisor MSU Pre-Vet Club - 2002-06 Member Ag Ambassador Selection Committee

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- 2002-2011 Judge for Super Bulldog Pork Cooking Contest MSU - 2000-06 Co-Advisor Ag Ambassador Students

- 1999 HACCP Training Short Course for Certification - 1998-2001 Member of Cheddar Cheese Descriptive Analysis Sensory Panel - 1996-Present Member of Expert Sensory Panel for Departments of Animal & Dairy Sciences and FSNHP - 1996-2001 Chairman of Planning Committee and Coordinator School Days on the Farm Program

Bryan Foods

- 1994 Short Course in STOP Safety Training - 1992-94 Short Courses in Total Quality Management - 1986-91 Member Meat Inspection Committee American Meat Institute - 1988-89 Member of Sara Lee Meat Group Specification Committee - 1985 Practical Food Law Short Course Federal Publications - 1984-85 Chairman Energy Awareness Committee - 1983 Sausage Manufacturing Short Course - Union Carbide - 1982 Quality Assurance Short Course - AMI

Other - 2010 Approved as Member of Who’s Who among Executives and Professionals - 2009-11 Vice-Chairman Pastor/Parish Relations Committee

- 2002-03 Chairman Finance Committee, Aldersgate United Methodist Church - 2001-02 Member New Church Development/Relocation Team - 1999-02 Chairman Building Committee, Aldersgate United Methodist Church - 1996-99 Member Pastor/Parish Relations Committee - 1994-95 Chairman Stewardship Committee, Aldersgate United Methodist Church - 1992-99 Assistant Baseball Coach, Starkville Youth Baseball Association - 1992-93 President Magnolia Section Institute of Food Technologists - 1991-92 Chairman-Elect Magnolia Section Institute of Food Technologists - 1989-91 Secretary Magnolia Section Institute of Food Technologists - 1980-81 President Mississippi State University Food Science Club - 1978 Elected to Outstanding Young Men of America

Organizational Memberships - Mississippi Academy of Sciences - Lifetime Member Southwest MS Community College Alumni Association - American Registry Professional Animal Scientists

- American Meat Science Association - Aldersgate United Methodist Church - Alpha Zeta - Food Science Institute-Mississippi State University - Gamma Sigma Delta - Institute of Food Technologists (IFT) - Institute of Food Technologists Muscle Foods Division - Magnolia Section of IFT - Outstanding Young Men of America - Phi Tau Sigma - Phi Kappa Phi

REFERENCES Available upon request. .

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