Dr. Ahmed Yousef is Professor of food microbiology, in the Department of Food Science and Technology at The Ohio State University (OSU). He obtained his Ph.D. from the University of Wisconsin-Madison in 1984, served as a post-doctoral researcher in the same university, and joined OSU as an Assistant Professor in 1991. In his research, he develops methods that target foodborne pathogens with the goal of improving the safety of minimally and moderately processed foods. He uses ozone, novel antimicrobial peptides, and several thermal and non-thermal processes to inactivate pathogens and decontaminate raw products. He has published 160 peer-reviewed papers and 29 book chapters, holds seven patents, and has co-authored or co-edited three books. He teaches the main food microbiology courses on OSU campus. He received several awards including the Research and Development award, 2015, from the Institute of Food Technologists (IFT), the Senior Faculty Research Award, 2017, from the Ohio Agricultural Research and Development Center, OSU, and the Innovator of the Year Award, 2014, from the College of Food, Agricultural and Environmental Sciences, OSU. Since joining OSU, he graduated 20 students with Master’s degree and 19 students with Ph. D. degree. All the alumni of his laboratory currently occupy prominent positions in academia, industry or government, in the US and many other countries. Dr. Yousef will be serving on the TARTARE Dairy and Beef teams.