Author Bio

Amanda Deering earned her bachelor’s degree in biology and master’s degree in plant biology from Central Michigan University. She completed her Ph.D. at Purdue University in food microbiology and food safety specializing in fresh produce food safety. Her research focuses on examining internalization of human pathogenic bacteria in plants, as well as routes of contamination that can contribute to plants harboring pathogenic bacteria. Amanda works closely with industry to develop and test novel sanitization treatments that can be used for fresh produce. She leads the Purdue SafeProduceIN team that works in Indiana to deliver Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs) trainings for growers/producers, coordinating education and training for county and campus staff in GAPs and related food safety needs, and developing resources that address the real-time needs of growers in Indiana. Amanda also oversees the ServSafe program at Purdue where ~45 Health and Human Science Educators provide education and training to meet the food safety needs for restaurants and other food handlers throughout Indiana. Amanda has worked on several international projects, but most recently leads a USAID funded food safety research and education project for growers and food processors in the San Martin region of Peru in collaboration with La Molina University in Lima, Peru.