Dr. Taejo Kim
Dr. Taejo Kim invented the easy-to-use, inexpensive and reliable assay kit for Salmonella and Listeria spp. and has served as a consultant for food processors including risk assessment, traceability and microbial safety. He has collaborated with numerous universities and federal agencies (FDA and USDA) preparing grant proposals that have been funded for over 2 million dollars. Most recently, Dr. Kim and FDA Seafood Safety and Technology Division Team developed novel assay kits for pathogenic Vibrio spp. These 96-well plate kits were intensively validated with comparison of real--time PCR in FDA laboratory which has been licensed by a biotechnology company. Dr. Kim is assistant professor in the Department of Food and Nutrition at University of Wisconsin-Stout where he manages food microbiology labs and teaches many food science courses including food microbiology and quality.
Josiah Ray is a lab manager for the biology and chemistry/physics departments at UW-Stout. He has a Master's degree in biochemistry from the University of Minnesota-Duluth and has taught a variety of science-based coursework at UW-Stout, including Research Critiques in Food Microbiology (FN 480/680) as well as the lab sections for General Microbiology (Bio 306), Cell and Molecular Biology II (Bio 235), and Biochemistry (Chem 311).