ABOUT Jairus David
Jairus David is a thought leader in the agro-food industry and authority on food preservation science, food safety and quality. He has worked with the food industry on food technologies for food protection, use of natural and clean label ingredients especially food preservatives for delivering premium food, and in developing thermal processing and microbial food safety objectives and compliance for over 35 years, balancing applied research with commercialization and launch of innovation products.
EDUCATION:
Doctor of Philosophy (Ph.D.), MICROBIOLOGY with THERMAL PROCESSING emphasis. University of California at Davis, Davis, CA. Departments of Bacteriology, and Food Science & Technology. 1985. Dissertation: Kinetics of Inactivation of Bacterial Spores in a Computer-Controlled Reactor. Major Professor: Dr. Richard Larry Merson.
Master of Science (MS), FOOD TECHNOLOGY. Central Food Technology Research Institute, Mysore, India. 1977. Thesis: Biochemical Characterization of Buffalo Milk kappa-Casein. Recipient of Dr. Giridhari Lal Gold Medal.
Bachelor of Science (BS), AGRICULTURE. University of Agricultural Sciences, Bangalore, India. 1975. Project: Effect of Rhizobium Inoculation on Yield of Cowpea Seeds with Varying Doses of NPK Fertilizers Using Randomized Block Design.
CERTIFICATIONS:
Certified Green Belt Facilitator, Kepner-Tregoe Methodology of Problem Solving & Decision Analysis. Delicias, Mexico. 2008
Certified Quality Auditor HACCP (CQA-HACCP), Certification # 316. American Society for Quality (ASQ), Buffalo, New York. 2007
Certified Quality Engineer (CQE), Certification # 47630. ASQ, Buffalo, New York. 2006
Certified Quality Manager (CQM), Certification # 8916. ASQ, Buffalo, New York. 2005
FDA Better Process Control School (BPCS) Certification. University of California at Davis, Davis, California. 1980
honors & recognition:
Jairus is an elected Fellow of the Institute of Food Technologists (IFT), 2008, and is the recipient of IFT's prestigious Industrial Scientist Award, 2006. He is recognized for developing and influencing public health food safety policy on use of honey in cereals and bakery products for the prevention of infant botulism in infants under 12 months age. Currently, all honey and honey-containing food products in commerce carry a warning label "Do Not Feed Honey to Infants Less Than One Year of Age."
Jairus is Adjunct Professor in the Department of Food Science and Technology at the University of Nebraska at Lincoln, Lincoln, Nebraska; Mississippi State University at Starkville, Mississippi, Iowa State University at Ames, Iowa. Jairus has served on the Industrial Board of Advisors at the Center for Food Safety (CFS) at University of Georgia-Griffin, the Food Research Institute (FRI) at University of Wisconsin-Madison, and the Center for Advanced Processing & Packaging Systems (CAPPS) at North Carolina State University-Raleigh.
Jairus has participated in the leadership development program at the Kellogg School of Management, Dr. Stephen Covey Leadership Center, Center for Creative Leadership, and the Massachusetts Institute of Technology.
Jairus has patents and an extensive scientific peer-reviewed publication and presentation record including co-authoring and co-editing four books on “Aseptic Processing and Packaging of Foods,” 1996, 2013 (2nd Edition), 2015 (Russian translation); “Antimicrobials in Food,” (4th Edition; P. Mike Davidson, Matt Taylor, and Jairus David. Published 2021 by CRC/Taylor Francis Press, Boca Raton, Florida), and Handbook of Aseptic Processing and Packaging, 3rd Edition to be published September 2022.
