Ann Charles Vegdahl

Ann Charles Vegdahl went to the University of Connecticut, where she earned a B.S. in Molecular and Cell Biology in 2011. She went on to pursue her Ph.D. in Microbial Biology at Rutgers University in 2017. Dr. Vegdahl’s research primarily focuses on microbial contamination of fresh produce and quantitate microbial risk assessment. She currently works as an Extension Associate and Process Authority at the Cornell Food Venture Center, where she provides assistance in food safety and stability as well as regulatory compliance to small food manufacturers in New York state, helping to bring new food products to the market yearly. On personal note, Dr. Vegdahl enjoys a fresh cup of coffee in the morning, spending time with her family, knitting/crocheting, and running.