Dr. Abbey Nutsch is an Assistant Professor of food safety and security. A food microbiologist by training, she received B.S. (1994) and Ph.D. (1998) degrees in Food Science from Kansas State University.  Her area of expertise is the microbiological safety of meat products, with particular emphasis on the application of antimicrobial interventions for both fresh and processed meat products.  After spending five years as the Director of Technical Services for a commercial food testing and research laboratory, Dr. Nutsch returned to K-State in 2002 to serve within the Food Science Institute as a coordinator for a multi-institutional carcass disposal working group.  In 2004 she joined the Department of Animal Sciences & Industry as an Assistant Professor of food safety and security, a 100% research appointment.  Her current roles and responsibilities include working with the K-State Food Safety and Security program (http://fss.k-state.edu) to coordinate and facilitate interdisciplinary initiatives.  Originally from WaKeeney, Kansas, she and her husband, Todd, currently live in Wamego, KS with their two young children, Gracyn and Hayden.