Sandra M. McCurdy, Ph.D..
Extension Food Safety Specialist, Associate Professor, School of Family and Consumer Sciences, University of Idaho
Dr. McCurdy has been the Extension Food Safety Specialist at the University of Idaho since 1999. In this position she provides statewide leadership for programs in consumer and food service food safety, working closely with the UI Extension county-based faculty specializing in family and consumer sciences.
Dr. McCurdy has worked on teams to develop programs on hand washing for youth, food service food safety training for high school students, and thermometer education for consumers. She also supports delivery of the UI Master Food Preserver/Food Safety Advisor program
Germ City. This hand washing program for youth and adults is offered
regularly in Idaho at schools, health fairs and county fairs. The
five-state research/extension project collaboration (WA, WV, HI, AL
and ID) received two the national awards at the NEAFCS annual meeting
on September 28, 2005 in Philadelphia: an Excellence in Research Award
and a Florence Hall Award.
Ready, Set, Food Safe, 2nd Edition. Ready, Set, Food Safe is UI
Extension’s food service food safety curriculum for high schools.
Extensive revision in 2005 included Idaho’s update of the rules
pertaining to food service establishments, and addition of food safety
songs, and a Jeopardy Game to help students review.
Reducing Risk with Food Thermometers: Strategies for Behavior Change, a joint Washington State University/University of Idaho project, has conducted research, developed and produced consumer education materials (brochure, recipe cards, video and teaching kit), and conducted an outreach via “Use a Thermometer” campaign with grocery store partners.
Food Safety Advisor Volunteer Handbook is jointly edited by food safety extension specialists at Washington State University and the University of Idaho. This text has also been adopted for use in North and South Carolina is being used in Colorado.
Other Background
Previously, Dr. McCurdy served as Senior Scientist, POS Pilot Plant
Corporation, Saskatoon, SK (1982-1996). POS Corporation is a
non-profit, contract research facility specializing in pilot scale
research for processing of grains and oilseeds. She was a project
leader responsible for research projects dealing with protein
components of food and feed agricultural materials including protein
extraction and separation methodology, protein characterization, and
production and utilization of high protein ingredients. Over 15 years,
conducted 92 projects for industrial and government clients.
She served as Assistant Professor on the faculty of Washington State
University for 5.5 years in a research/teaching capacity (1976-1982).
Education
1976, Ph.D., Food Science (minor: Biochemistry), Washington State University, Pullman, WA
1973, M.S., Food Science, Washington State University, Pullman, WA
1970, B.S., Home Economics (emphasis: foods & nutrition), Washington State University, Pullman, WA
Agenda