Dr. Bradley Marks is a professor of biosystems engineering and food science at Michigan State University. He earned his undergraduate and graduate agricultural/food engineering degrees from MSU and Purdue University, respectively. Dr. Marks leads a multidisciplinary research team at the interface of engineering and microbiology, aimed at improving pathogen reduction processes for manufactured food products, with particular emphasis on Salmonella. His research program has been continuously funded by competitive federal grants for over 20 years, in addition to numerous funded projects and partnerships with food industry associations and individual companies, working in areas including cereal grains, meat and poultry, and produce processing. He currently serves as the project director of a large, multi-institutional USDA grant in the area of low-moisture food pasteurization (lowmoisture.egr.msu.edu), in collaboration with the U.S. Food and Drug Administration. Dr. Marks also has received numerous teaching awards, at the department, university, and national level. Dr. Marks is a licensed Professional Engineer in the state of Michigan.