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Caitlin Luyster

Caitlin developed interest in food microbiology through activities in FDSC 409 Laboratory in Food Microbiology. She joined the lab to do independent research relevant to food industry. She is working on a project that investigates the effects of roasting on inactivation of foodborne pathogens on cocoa beans. Through her project she aims to generate data that can be utilized by the industry to meet regulatory food safety requirements.