Paul V. Priyesh

Paul V. Priyesh is an Associate Professor at the University of Kentucky's Martin-Gatton College of Agriculture, Food and Environment, Department of Animal and Food Sciences. He specializes in food safety, thermal processing of acidified foods, antimicrobial interventions for pathogens like Listeria monocytogenes and Salmonella, and regulatory compliance under the Food Safety Modernization Act (FSMA). His work bridges academic research with practical extension activities, including workshops on Good Agricultural Practices (GAPs) and Hazard Analysis Critical Control Points (HACCP).

• Education:
• Ph.D. in Food Science/Food Microbiology and Safety (2014), Oklahoma State University
• M.S. in Food Science/Food Microbiology (2010), Oklahoma State University
• Bachelor of Engineering & Technology in Biotechnology (2008), VIT University

His research focuses on:

• Thermal processing of acidified foods
• Antimicrobial interventions for foodborne pathogens
• Use of bacteriophages to improve produce safety
• Food safety regulatory frameworks (FSMA, GFSI, GAPs/GHPs)

Articles highlight his expertise in bacteriocins, microbial safety, and fermentation processes. While he holds no formal scientific awards, his professional affiliations include:

• Sigma Xi, The Scientific Research Society (2015-present)
• Phi Tau Sigma (2015-present)
• Institute for Thermal Processing Specialists (2009-present)
• Honor Society of Phi Kappa Phi (2009-present)
• Institute of Food Technologists (2010-present)