Principle Investigator

Joy Waite-Cusic, Ph.D., Associate Professor of Food Safety Systems

Joy was born and raised on the Oregon Coast in Florence.  She graduated from OSU with a B.S. in Food Science in 2002 and M.S. in Microbiology in 2004.  She earned her Ph.D. in Food Science with a specialization in food microbiology from The Ohio State University in 2007. Since 2012, Joy has been back at OSU working on food safety, quality, and spoilage microbiology to support public health and the food industry.  Joy supports a strong research team in her own lab as well as facilitating the OSU-BUILD Dairy Program. She is also actively involved in extension efforts as part of Oregon’s Farm Food Safety Team, a member of the Western Regional Center to Enhance Food Safety, and serves as the Statewide Specialist for the Master Food Preserver Program.  

Post Doc Fellow

Hussein Mohamed, Ph.D.

Hussein is from Egypt. He holds a bachelor’s degree in Veterinary Medical Science and a master’s in Food Science from Cairo University. He earned his Ph.D. degree in Food Science from Cairo University in 2005. During his Ph.D. program he served as a visiting scholar for two years at the department of Food Science and Technology at the Ohio State University.  He spent three years as a postdoctoral research associate at the department of Food, Agricultural and Biological Engineering at the Ohio State University.  Hussein’s research focuses are in the fields of food microbiology, food safety, meat science, meat processing and preservation technologies. He worked as an assistant professor at the department of food hygiene and control (meat hygiene and control division) at Cairo University from 2012 to 2018. He has experience in GMP, HACCP and food safety management systems. Currently, he is joining Joy’s lab as a Post Doc Fellow in food microbiology. He loves hiking, travelling, barbecuing and enjoys being in nature.

Graduate Students

Jared Johnson, PhD student  (co-advised by Chris Curtin)

Jared is a Food Science Ph.D. student working on characterizing the cheese facility microbiome. He started working with Joy and Chris Curtin immediately following his master’s degree, which explored the role of ‘wild yeast’ during the early stages of winemaking. His interests are primarily in the microbiology of fermented foods and beverages. Jared also earned his bachelor’s degree from OSU studying food science with a focus on fermentation. When he’s not in the lab, he spends most of his time exploring the Oregon outdoors with his family. Some of Jared’s favorite pastimes are fishing, rockhounding, and cooking. He also enjoys writing and playing music, and spent several years as a touring musician before starting his college education.


Stepanie Alvarado, PhD student (co-advised by Jovana Kovacevic)

Stephanie is originally from Dayton, Ohio. She received her BS in biology from Ohio State University and after graduation, spent a year in AmeriCorps as an English tutor to the immigrant and refugee populations of Dayton. She then moved to Los Angeles where she earned a MA and a teaching credential in Secondary Science Education from California State University, Los Angeles. She taught public high school chemistry and biology in downtown Los Angeles for four years before returning to school at California State University, Northridge for a Master’s in Public Health. Stephanie is currently a Food Science Ph.D. student particularly interested in extension work and education. Outside of her studies, Stephanie is interested in coffee, traveling, cooking, sewing clothes and quilts, fiber art, reading, and spending time with her family.


Immanuel Rodriguez, MS student

Immanuel was born and raised in Riverside, California. He received a BS in Microbiology from Weber State University, in Ogden, Utah. He is pursing an MS in Food Science and Technology at OSU. Immanuel has a wonderful wife and 4 children. He loves to mountain bike, hike, and cook.


Casey Rush, MS student (co-advised by Lisbeth Goddik)

Casey grew up in Silverton, OR and worked in the medical industry before finding her passion in science and food. She attended Oregon State University for her BS in Food Science and Technology where she discovered the fascinating world of dairy science after participating in a buttermilk beverage formulation contest. As an undergraduate, she worked on various projects such as creating a mozzarella cheese formula, developing yogurt protocols, and assisting a local start-up company with upscaling their labneh cheese recipe. Casey began her MS in Food Science working in Joy’s lab where microbiology has found a special place in her heart. Her research focuses on the impact reworked dairy milk and powders have on product quality and shelf life with a particular interest in spore forming bacteria. 

In her free time, Casey loves to ride her horse Junebug, bake delicious treats, and volunteer as a high school equestrian drill team coach. 


Carson Davis, MS student

Carson is from Ogden, Utah where he has lived most of his life until attending graduate school.  He finished his undergrad at Weber State University in microbiology. He has an agricultural background as well, growing up on a family farm and beef ranch. In his free time he likes to go to semi truck shows, mountain bike, hike, and go on drives just for the views. Carson has a passion for growing things, he still has a patch of blackberries and raspberries that his family is tending to in his absence. Currently he is working on a masters in Food science, evaluating organic and conventional dairy products.


Rebecca Bland, MS student (co-advised by Jovana Kovacevic)

Rebecca is a Food Science Masters student studying Listeria spp. in food processing environments with interest specifically in produce safety. Following her first year at the Corvallis campus of OSU, Rebecca will continue her research at the Food Innovation Center in Portland under Dr. Jovana Kovacevic.

Originally from San Diego, CA Rebecca received her bachelor’s degree in Food Science from Cal Poly in 2019.


Brandon Riesgaard, MS student 

Brandon grew up in Nebraska before moving to Oregon to earn a Culinary Arts degree from OCCI in Coos Bay. After a 15-year career as a professional chef he returned to college to pursue a degree in Food Science at Oregon State University.  During his undergraduate he worked in the OSU creamery where he helped to standardize a new Gouda cheese recipe. He is now working to earn a MS in Food Science focusing on pathogens in cheese.  

Brandon is an outdoors enthusiast, avid gardener, live music snob, mushroom forager, and occasional surfer.


Alejandro Torres Beauchamp, MS student 

Alejandro is from the island of Puerto Rico; he has lived all his life in the capital of San Juan and recently finished his BS in Microbiology at the Interamerican University of Puerto Rico. Alejandro is now pursuing a MS in Food Science and technology at OSU. In the future, Alejandro wants to work in a Food Safety oriented environment where he can combine his passion for Microbiology with his knowledge about Food to solve future problems that may arise from the industry itself. In his free time, he is mostly listening to music (he is an audiophile) and doing road trips around Puerto Rico. Now that he is in Oregon, he wants to explore the beautiful outdoors that surround Corvallis.

Lab Manager

Sam Burroughs

Sam was born and raised in Lebanon, Oregon and received her bachelor’s degree in Food Science and Technology from Oregon State. She worked on a plant research farm for 6 years throughout high school and most of college. She started working in Joy’s lab in September 2018 at the beginning of her senior year and decided to keep working there after graduation. Sam has mostly been working on process validations for food companies and has really enjoyed learning about food safety. Her hobbies include watching football, hiking and traveling.

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