University of California, Davis
One Shields Ave.
Davis, CA, CA 95616
(530) 754-9485
ljharris@ucdavis.edu
Links
Biography
Dr. Linda J. Harris is a Professor of Cooperative Extension in the Department of Food Science and Technology at the University of California Davis, and a collaborator in the U. S. Food and Drug Administration-funded Western Center for Food Safety. She oversees an extension and research program on microbial food safety of fruits, vegetables, tree nuts and other low moisture foods providing expertise on food safety microbiology throughout the food chain. Professor Harris is a fellow of the Institute of Food Technologists, the International Association for Food Protection (IAFP), and the American Association for the Advancement of Science. In 2020, she was awarded the UC Davis Academic Federation’s highest honor, the James H. Meyer Distinguished Achievement Award, in recognition of her distinguished career-long contributions to the mission of the university.
Education
Discipline
MicrobiologySpecialty
Microbial food safety throughout the food chain with a focus on the microbiology of fresh fruits and vegetables and tree nuts.Areas of Expertise (click to see all ANR academics with this expertise)
- Fruit and Nut Crop
- Almonds
- Pistachios
- Walnuts
- Lemons
- Oranges
- Vegetable Crops
- Lettuce
- Food and Non-Food Products: Development, Processing, Quality, and Delivery
- New and Improved Food Processing Technologies
- Human Nutrition, Food Safety, and Human Health and Well-Being
- Protect Food From Contamination By Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins
ANR Workgroup Associations
- Beef Safety and Quality Assurance - Member
- Livestock Production Systems - Member
- Postharvest Technology Center - Member
- Sub Tropical Crops - Member
- Vegetable Crops - Member
- Walnut - Member