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 InterestsDr. 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. 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 InterestsDr. Taylor teaches courses covering topics and concepts germane to applied food chemistry & microbiology in the context of the global food supply. This includes Essentials in Food Science, Food Commodity Processing, Food Regulations, Food Safety & Quality and graduate courses on Carbohydrates and Their Reactions in Foods, International Outreach and Research Techniques in Low-moisture Foods.
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)
- Committee/Council Member, Institute of Food Technologists (2017 - 2019)