Fred Breidt

Fred Breidt is a USDA-ARS Research Microbiologist and Professor at North Carolina State University, affiliated with the Department of Food Science. His work focuses on microbial safety of fermented and acidified vegetable products.

• Ph.D. in Microbiology from University of Kansas (1987)
• B.S. in Genetics from The Ohio State University (1981)

Research Interests:

• Microbial ecology of fermented foods
• Acid stress responses in bacteria
• Mathematical modeling of microbial growth
• Probiotic survival in food matrices

Teaching Activities:

• Guest lectures in food microbiology classes
• Mentorship in lab research
• Participation in Math Science Education Network (MSEN) program for minority high school students