Food scientist Matthew Moore is featured in the “Beyond the Bio” section of the current issue of Food Protection Trends, the publication of the International Association for Food Protection (IAFP). In the magazine profile, Moore, an assistant professor who joined the university in 2018, discusses his lifelong journey that led him to a position at the one of the top academic food science programs in the world.
As a kid growing up near Philadelphia, Moore discovered his passion for food and science. “I enjoyed watching cooking shows like ‘Good Eats’ that focused on the science behind cooking,” Moore told Beyond the Bio.
A graduate of Cornell and North Carolina State, Moore combines his interests in chemistry, microbiology and food to focus his research on food safety microbiology, specifically foodborne viruses. While he enjoys New England-style IPAs, the article notes, he misses the soft pretzels of his Philly childhood.
Moore is one of some 4,000 members of the IAFP who are food-safety professionals from around the world dedicated to reducing foodborne illness and protecting the global food supply.