With a masters in microbiology and Ph.D in Food Science & Technology, Joy’s integrated food safety systems program at OSU combines research, teaching, and outreach to assist food production and processing industries (and consumers) in improving food safety to minimize foodborne illness. Joy’s research program covers four thematic areas: (1) pre-harvest food safety, (2) process validation, (3) prevalence of pathogens in food systems, and (4) microbiological quality indicators and spoilage.