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Biography

Dr. Williams is an Associate Extension Professor of Food Science with the Mississippi State University Extension Service. He received his Ph.D. from Mississippi State University in Food Science and Technology with a minor in Ag Economics. His work as an extension faculty member in the Department of Food Science, Nutrition and Health Promotion continuing since 2006 has involved conducting workshops and training exercises for industry groups, providing technical assistance to food processors, particularly muscle foods, to include HACCP and regulatory issues, serves on numerous graduate student committees and conducts research focused on value addition, sensory improvement and product enhancement techniques of all muscle foods. He recently served two years as the Southwest Regional Extension coordinator involving the administration and oversight of all extension work and activities in the southwestern 20 counties of Mississippi. Prior to his faculty position, he served as an Assistant to the Dean for the College of Agriculture & Life Sciences at Mississippi State and instructor/researcher for the Animal and Dairy Sciences Department. Before joining MSU, he worked 14 plus years with Sara Lee Corporation as Quality Control Manager and subsequent Director of Research & Development (Bryan Foods Division) where he developed and implemented numerous partial quality control programs and led R & D efforts in developing more than 50 successful new product development concepts and numerous cost reduction projects. Prior to his industrial career, he obtained his B.S. degree in Animal Science and a Master’s degree in Food Science (Meat Science). Dr. Williams has authored or coauthored over 53 peer reviewed articles and abstracts, 48 posters and associated abstracts, made over 175 presentations, workshops and trainings on related topics, and is a frequent guest lecturer on muscle foods processing principles and food regulations. He currently serves on the scientific advisory committee for the catfish industry and recently appointed for a third term to serve on the National Advisory Committee on Meat, Poultry and Catfish Inspection with USDA. Additionally, he is a certified Train- the-Trainer HACCP instructor for both Meat & Poultry and Seafood. He has served on various committees for his department, college, University and was faculty advisor for two student club groups at MSU, Pre-Vet and Food Science Clubs, for 17 and 4 years respectively, and continues to serve on various graduate student committees. He was honored as the 2015 Alumnus of the Year for Southwest Mississippi Community College in Summit, MS. He continues to serve as State Foods Processing Specialist being in constant demand answering various processing questions and helping solve issues with state and regional muscle foods processors and provides various trainings for food industry groups not only in MS but across the country through his various workshops and trainings.

J. Byron Williams, Ph.D., PAS