ANN VEGDAHL

Bio
Ann consults with food start-ups and entrepreneurs by providing guidance and expertise to validate safety and stability of new products. She is an expert in food safety, fresh produce, microbial risk assessment, acidified/low acid foods, low water activity foods. She holds a bachelor degree in Molecular and Cell Biology from University of Connecticut and holds a doctorate in Food Microbiology from Rutgers University.

Company
Cornell University

Role
Processing Authority/Extension Associate

Skills
Food Safety and Food Processing