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Brad Taylor

Associate Professor
Nutrition, Dietetics & Food Science

Provo, UT 84602


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 of the association (now Consumer Brands Association). In this role he revised the curriculum and organized Better Process Control Schools domestically and internationally to disseminate knowledge regarding food processing and controls to prevent foodborne illnesses, including botulism. He created internship opportunities for students pursuing degrees in Food Science including opportunities to travel and support outreach in Ukraine, Mexico, and 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. He was selected to lead product development and commercialization activities in Latin America during a three year temporary international assignment in Mexico City, Mexico. 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 BYU's faculty from the WhiteWave Foods Company (now Danone North America). While leading the scientific & regulatory affairs, nutrition, and sensory science teams as the Sr. Director of Research Sciences and Regulatory Affairs he was based in Louisville, Colorado.

He and his spouse are the parents of four children and reside in Provo.

Research Interests

Dr. Taylor's current work is focused on 1) applied research in food safety & preservation technologies, 2) characterizing emerging microorganisms of concern and beneficial bacteria in low-moisture food matrices and 3) novel food / ingredient utilization or waste avoidance, particularly in dairy-based food systems. He served as the Primary Investigator on externally funded research in a unique partnership of a consortium of universities and polytechnical colleges in various regions of Mongolia, the Mongolian Food and Agricultural Department (based in Ulaanbaatar) and Deseret International Charities - Mongolia.

Teaching Interests

From 2018 to the present, Dr. Taylor has taught courses covering topics and concepts germane to applied food chemistry & microbiology in the context of the global food supply. This includes the following undergraduate courses: Careers in Food Science, Essentials in Food Science, Food Commodity Processing II, and Food Regulations & Quality Assurance. Graduate courses taught by Dr. Taylor include: Carbohydrates and Their Reactions in Foods, International Outreach - Food Safety & Preservation, and Research Techniques in Low-moisture Foods. In addition, he is a frequent presenter at meetings sponsored by the International Association for Food Protection and an active mentor of student research assistants at the Eyring Science Center.

Honors and Awards

  • Outstanding Section Volunteer IFT, Institute of Food Technologists (2020 - 2020)


  • Institute for Thermal Processing Specialists (IFTPS) (2019 - Present)
  • International Association for Food Protection (2004 - Present)
  • Institute of Food Technologists (1998 - Present)

Professional Citizenship

  • Committee/Council Member, Institute of Food Technologists (2017 - 2019)

Courses Taught


Melinda M. Moss Erin Caswell Andrew Yeargin Nate Volz jessica Woodland Leah Guthrie Gene J. Ahlborn Dennis Eggett Bradley Jay Taylor Adam R. Quinn Ruo Fen Liao Frost M Steele Laura Kahealani Jefferies Bradley Jay Taylor Bradley J. Taylor Adam R. Quinn Ai Kataoka Richard Podolak Philip H. Elliott Bradley Jay Taylor Aakash Khurana Darryl G. Black Aakash Khurana George C. Awuah Elena R. Enache Bradley Jay Taylor Thomas D Bunch R C Evans S Wang Charlotte P Brennand D R Whittier Bradley Jay Taylor Bradley Jay Taylor Marie K Walsh


Ruo Fen Liao Brenda Villalobos Huitron Carolyn Chen Jack Davis Kristi Gowans Bradley Jay Taylor
Bradley Jay Taylor Brady Carter Laru Pujol
Bradley Jay Taylor
Bradley J. Taylor
Melinda Moss Joel Shelby Griffitts Bradley Jay Taylor
Garth Lee Oscar A Pike Mike L Dunn Dennis L Eggett Reuben D Domike Bradley Jay Taylor
Brady Carter, PhD Bradley Jay Taylor
Bradley Jay Taylor Adam R. Quinn Ruo Fen Liao Kristi Gowans Thomas Smith Frost M Steele
Bradley Jay Taylor Adam Robert Quinn Ai Kataoka
Ruo Fen Liao Garth Anthony Lee Bradley Jay Taylor
Kristi Gowans Reece Larsen Greyden Clark Tina Lin Jeremy Arbon Frost M Steele Bradley Jay Taylor
Bradley Jay Taylor Adam Robert Quinn Frost M Steele Khasbaatar Mashlai
Ai Kataoka Bradley J Taylor Elena Enache Richard Podolak Adam Quinn
Bradley J Taylor
Kate Hartmann Bradley J Taylor Joel S Griffitts Frost M Steele
Brad Taylor