Amy Waldroup, PhD, teaches poultry and egg products technology at the University of Arkansas. Her research interests include production and processing methods to reduce the incidence and levels of pathogens on processed poultry. She works closely with the poultry industry, USDA, and FDA and with consumer groups to improve the overall knowledge of proper food-handling techniques. In addition, Waldroup is an associate editor for the Journal of Food Protection, Poultry Science, and the Journal of Poultry Research. She received her masters degree and doctorate in food science and technology from Texas A&M University. While pursuing her degrees, she was awarded the R.E. Janes Award, the J.H. Quinsenberry Award, a Hubbard scholarship, and an Outstanding Presentation award.