Allison Little earned a BS in Food Science (2021) and an MS in Food Science and Technology (2023) from Iowa State University. She is currently a Research Scientist at the Center for Crops Utilization and Research at Iowa State University. Her research interests include Food Safety, Microbiology, and Industrial Fermentation.
Dr. James Dickson is currently a Professor in the Department of Animal Science and the Inter-Departmental Program in Microbiology at Iowa State University. Prior to his appointment at Iowa State University in 1993, he was employed by USDA-ARS as a Research Food Technologist and lead scientist of the Meat Safety Assurance Program, located at the Roman L. Hruska U.S. Meat Animal Research Center, Clay Center. He graduated from Clemson University in 1977. He obtained a master's degree from the University of Georgia in 1980. He obtained his doctoral degree from the University of Nebraska Lincoln in 1984. Dr. Dickson was employed in the food industry for three years before joining USDA-ARS. He is a Fellow of the American Academy of Microbiology and is a Past President of the International Association for Food Protection. He is also active in the American Society for Microbiology and a Certified Food Technologist with the Institute of Food Technologists. Dr. Dickson is currently serving on the National Advisory Committee for Microbiological Specifications for Foods. Dr. Dickson's research focuses on the control of bacteria of public health significance in foods of animal origin.
