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Education

• PhD: University of Tennessee, Knoxville, Food Science
• MS: University of Arkansas, Food Science
• BS: University of Arkansas, Food Science
  

Courses Taught

• FDSC 2503: Food Safety and Sanitation
• FDSC 2523: Food Sanitation and Safety in Food Processing Operations (on-line)
• FDSC 5503: Safety and Sanitation for the Food Industry (on-line 

Publications

• Morris, J.R. and Brady, P.L. 2007. The Muscadine Experience: Adding Value to Enhance Profits (2nd Edition). UA Agricultural Experiment Station Publication. Research Report #982.

• Brady, P.L. and Morris, J.R. 2005. Production and Handling Practices for Safe Produce.  UA Agricultural Experiment Station Publication. Research Report #978.

• Morris, J.R. and Brady, P.L. 2004. Temperature effects on produce degradation. Chapter in Produce Degradation: Reaction Pathways and Their Prevention, O. Lamikanra, S. Imam, and D. Ukuku  eds. CRC Press, Boca Raton, FL. pp. 599-648.

• Brady, J.T. and Brady, P.L. 2003. Consumer attitudes about genetically modified foods. J. Fam. & Con. Sci. 95(4):12.

• Morris,  J.R. and Brady, P.L. 2003. Milestones in fruit and vegetable processing and quality. HortScience 38(5):968.

• Brady, P.L. 2002. Fresh produce safety and consumer health. Section 1, Module 2 (p.I-12 through I-16) in “Improving the Safety and Quality of Fresh Fruits and Vegetables: A Training Manual for Trainers.” Joint Institute of Food Safety and Applied Nutrition, College Park, MD. Available online in English and Spanish at www.jifsan.umd.edu/gaps.html.

• Brady, P.L. 2002. Impact of produce safety on trade. Section 1, Module 3 (p.I-17 through I-21) in “Improving the Safety and Quality of Fresh Fruits and Vegetables: A Training Manual for Trainers.” Joint Institute of Food Safety and Applied Nutrition, College Park, MD. Available online in English and Spanish at www.jifsan.umd.edu/gaps.html.

• Brady, P.L. 2002. The U.S. food safety system. Section IV, Module 1 (p.IV-1 through IV-7) in “Improving the Safety and Quality of Fresh Fruits and Vegetables: A Training Manual for Trainers.” Joint Institute of Food Safety and Applied Nutrition, College Park, MD. Available online in English and Spanish at www.jifsan.umd.edu/gaps.html.

• Brady, P.L. 2002. Investigating foodbome disease outbreaks. Section IV, Module 2 (p.IV-8 through IV-14) in “Improving the Safety and Quality of Fresh Fruits and Vegetables: A Training Manual for Trainers.” Joint Institute of Food Safety and Applied Nutrition, College Park, MD. Available online in English and Spanish at www.jifsan.umd.edu/gaps.html.

• Silva, J., Hernandez-Brenes, C. and Brady, P.L. 2002. Food safety and quality assurance issues.Section V (p.V-1 through V-26) in “Improving the Safety and Quality of Fresh Fruits and Vegetables: A Training Manual for Trainers.” Joint Institute of Food Safety and Applied Nutrition, College Park, MD. Available online in English and Spanish at www.jifsan.umd.edu/gaps.htnil.