Food Protection Trends - March/April 2018 - 131

BEYOND the BIO

New Jersey to Kansas to Nebraska
Upon graduation from the
University of Nebraska-Lincoln, Jim
put his expertise to work in the food
industry. After a short stint with
Radiation Technology in New Jersey,
Jim returned to the Midwest where
he accepted a position with Tony's
Pizza in Salinas, Kansas, playing a
role in assuring the safety of pizza
for the company's extensive school
lunch program business. A few
years later, Jim moved to Hastings,
Nebraska, accepting a position with
USDA ARS at the RLH Meat Animal
Research Center.
Iowa State University in Ames, Iowa
In 1993, Jim transitioned from
government to academia when he
became a professor in the Department
of Microbiology at Iowa State
University. When the University reorganized in 2002, he was assigned to
the Department of Animal Science.
"The transition was definitely a culture
shock, but after 25 years I truly
enjoy the balance between teaching,
research and outreach programs,"
notes Jim. During his ISU career,
Jim has been involved in a variety of
training courses, including hosting
four International Atomic Energy
Agency training fellowships in his lab,
and teaching the principles of meat
microbiology and HACCP to food
professionals throughout the United
States as well as Japan and China.
To Be Determined
Nearing retirement, Jim is looking
forward to something he hasn't had in
a while - spare time. Jim and wife,
Karol, will fill that time with family

activities. "We won't have to go far to
do that - our five children and three
grandchildren all live within 40 miles
of Ames," explains Jim. When he is
not surrounded by family, you'll find
Jim hunting and fishing in the great
outdoors. Although he admits that
he is not a real threat to the wildlife
population, Jim simply enjoys the
quiet time surrounded by nature.

pursue a career in food science. People
like his wife, Karol, who supported
him throughout his career. The
wonderful people he worked with
at every dot along the way. "That
includes the people of IAFP," adds
Jim. "They welcomed me to my first
IAFP conference in 1986, and they are
always there to welcome students and
new members into the Association."
Jim may not have had his career
mapped out from the start, but he
certainly knew how to connect the
dots and when to say "why not," that
resulted in a picture of success for a
food scientist and educator.

Looking Back at the
Completed Picture
Looking back at his "dotted"
career, Jim is grateful for running into
the right people at the right time.
People such as Professor Barnhart,
who inspired and motivated him to

WHAT'S YOUR FAVORITE FOOD?

Almost any type of fish or seafood, as long as it is fresh.
WHAT'S YOUR LEAST FAVORITE FOOD?

Rutabagas. They showed up with a painful degree of regularity in our
lunches in the public school system. I never did get used to them.
MOST MEMORABLE IAFP MOMENT?

I certainly enjoy the presentations at the meetings, but I have made many
friends over the years just by talking to people in the hallways or informally
over the lunches on the exhibit floor. I think that the ability to connect with
people as individuals has to be the best part of IAFP.
WHICH DO YOU CONSIDER YOURSELF - A SOUTHERNER
OR MIDWESTERNER?

Southerner. Always.
WHAT DO YOU MISS MOST ABOUT THE SOUTH?

The people and the way of life.
WHAT'S YOUR FAVORITE ACTIVITY WITH YOUR GRANDCHILDREN?

My grandchildren are very young, so almost anything is an adventure for
them. Simply going for a walk with them is great, because I get to see the
world through the eyes of a four-year old.

March/April Food Protection Trends

131
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