Taylor, Brad

Nutrition, Dietetics & Food Science

Email: 9kh}j‚ux{Ik‚~7nm~  (Email Form)

S127  ESC
Provo, UT 84602
(801) 422-6328

Associate Professor

Curriculum Vitae

Dr. Brad Taylor received his B.Sc. in Food Science from BYU in 1999. He then enrolled at Utah State University to pursue graduate education in Nutrition and Food Science (NFS). He completed the NFS Ph.D. program in 2004, supported in part by a grant from the Department of Defense and USU’s licensing of food processing technologies to the private sector. While at USU, he worked on processing and modification of whey proteins and in vitro biomimetics, including surface chemistries for immobilizing proteins and liposomes for the study and characterization of adhesion mechanisms utilized by foodborne pathogens.

After graduating from USU, he joined the laboratory of the National Food Processors Association in Washington, DC as a microbiologist. His research focused on low-acid and acidified shelf-stable foods to help the industry solve regulatory, food safety, and spoilage concerns. While in DC, he was promoted to Executive Director of the Research & Education Foundation for NFPA (now GMA), revised the curriculum and organized Better Process Control Schools domestically and internationally to disseminate knowledge regarding food processing to prevent foodborne illness, including botulism. He created internship opportunities for students pursuing degrees in Food Science including opportunities to travel and support outreach in Kiev, Ukraine and Tokyo, Japan.

Brad left the trade association to join the Research & Development Management Team of Mead Johnson Nutrition, the nutritional division of Bristol-Myers Squibb. Brad led teams studying, developing, and launching nutrition products for premature infants and others with special needs. This included the commercialization of the first ready-to-use milk-based formula for infants with Chylothorax or LCHAD deficiency and the first aseptic acidified human milk fortifier. A multicenter, third-party blinded, randomized controlled, prospective study published in Pediatrics detailed the improved growth outcomes in preemies who received feedings with the commercially sterile product. Later, he took a temporary (three year) international assignment in Mexico City with responsibility for product development and commercialization activities in Latin America. There and upon returning to the US to a global role, he led and supported applied research on pre- and probiotics in infant nutrition as part of the Mead Johnson Pediatric Nutrition Institute. Mead Johnson Nutrition is currently owned by Reckitt Benckiser Group plc.

Brad joined the faculty at BYU from the WhiteWave Foods Company (now DanoneWave) where he served as the Sr. Director of Research Sciences and Regulatory Affairs.
 Teaching Interests
He will teach food processing courses, a course on food regulations and other topics relevant to applied food chemistry & microbiology in the context of the global food supply.
 Research Interests
He plans to continue his research in the areas of applied microbiology focused on evaluating emerging microorganisms of concern and beneficial bacteria in low-moisture food matrices.
  • International Association for Food Protection, 2004-Present
  • Institute of Food Technologists, 1998-Present

Selected Publications

Journal Articles

Podolak R, Elliott PH, Taylor BJ, Khurana A, Black DG. 2009. Destruction of Alicyclobacillus acidoterrestris spores in apple juice on stainless steel surfaces by chemical disinfectants. Journal of Food Protection. 72(3):510-514.

Khurana A, Awuah GC, Enache ER, Taylor BJ. 2006. Efficacy of select acidulants in pureed green beans inoculated with Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes. Journal of Food Protection. 69(8):1865-1869.

Bunch TD, Evans RC, Wang S, Brennand CP, Whittier DR, Taylor BJ. 2004. Lamb growth rates, feed efficiency, carcass evaluation, cholesterol level and sensory evaluation of various hair x wool sheep crosses. Small Ruminant Research. Small Ruminant Research. 52(3):239-245.

Taylor BJ, Walsh MK. 2002. Development and Sensory Analysis of a Textured Whey Protein Meatless Patty. Journal of Food Science. 67(4):1555-1558.

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