Matthew Taylor

Dr. Matthew Taylor is an Assistant Professor of Food Microbiology in the Department of Animal Science. He is also a member of the Interdisciplinary Faculty of Food Science and Technology. Dr. Taylor received a B.S. in Food Science and a B.A. in Sociology in 2000 from North Carolina State University. He obtained a M.S. degree in Food Science from North Carolina State University in 2003 and a Ph.D. in Food Science and Technology from the University of Tennessee-Knoxville in 2006. Dr. Taylor joined Texas A&M University in June 2007.

Dr. Taylor’s primary research interests are in the utilization and mechanisms of food antimicrobials to inhibit bacterial foodborne pathogens. Natural food antimicrobials are diverse in their chemistry, spectrum of activity, sources, and applications within foods. Specifically, research is conducted to investigate and determine the manner by which food antimicrobials inhibit microbial pathogens. Additionally, research is conducted that seeks to overcome obstacles to the use of food antimicrobials in some product by the encapsulation of food antimicrobials. Dr. Taylor regularly interacts with faculty in the Departments of Horticultural Sciences, Nutrition and Food Science, Poultry Science, and even Chemical Engineering in the development and completion of research programming.

Dr. Taylor is the lead instructor for the undergraduate courses DASC/FSTC 326 (Food Bacteriology Lecture) and DASC/FSTC 327 (Food Bacteriology Laboratory). Dr. Taylor also regularly provides guest lectures for Texas A&M University courses, as well as teaching in food safety microbiology for members of the food processing industry and regulatory agency officers.

Dr. Taylor is an active member of the Institute of Food Technologists, the International Association for Food Protection, Phi Tau Sigma Honorary Food Science Society, and Gamma Sigma Delta Society. He sits on the editorial boards of the Journal of Food Protection and Food Protection Trends and is a guest reviewer for the Journal of Food Science in the area of food microbiology. He also provides guest reviews for other international journals dedicated to food microbiology safety.