The 2019 Jim Ayers Young Investigator Awards

The Jim Ayers Young Investigator Award is a long-time tradition of GAFP, which honors Dr. Jim Ayers, an inspired mentor and long-time member.  Current Georgia student members submit research abstracts in hopes of winning one of three awards (First = $1,000, Second = $500, Third = $250), including a travel stipend to attend the IAFP Annual Conference and an invitation to present their research at the subsequent fall GAFP meeting.

First Place: Chase Golden, University of Georgia

Chase Golden is a Food Science Ph.D. candidate at the University of Georgia under the direction of Dr. Abhinav Mishra. He is originally from Houston, TX. Chase received a Master’s degree in Food Science from the University of Georgia in May of 2017, where he studied the efficacy of gaseous chlorine dioxide in reducing Salmonella levels on spices under the direction of Dr. Mark Harrison. Before that, he completed his undergraduate work at the University of Alabama, where he received a Bachelor’s degree in Biological Sciences with a minor in Mathematics in May of 2015. In his doctoral work, he has shifted my focus to risk assessment and predictive microbiology. Chase is actively associated with the Georgia Association for Food Protection, International Association for Food Protection, and UGA Food Science Club. In his spare time he likes to read, cook, play tennis, watch sports, and play strategy games.

Second Place: Ikechukwu Oguadinma, University of Georgia

Ikechukwu “Ike” Oguadinma obtained a bachelors in Biochemistry from the Federal University of Technology Owerri, Nigeria and a master’s degree in Food Science from the University of Georgia. His graduate work focused on persistence of the protozoan parasites Cyclospora cayetanensis and Cryptosporidium parvum on produce under the tutelage of Dr. Ynes Ortega. He will begin his doctoral work at the center for food safety, the University of Georgia under the supervision of Dr. Govindaraj Dev Kumar and will focus on the effect of Reactive Oxygen Species on foodborne pathogen survival and stress on plant surfaces. Ike’s long-term goal is to become a global food safety director at a multinational food company. In addition to his academic research, he is keen on participating in collaborative research projects with the food industry during his doctorate.

Beyond academics, Ike served as the student liaison with the IAFP Viral and parasitic Professional Development Group and is the president of the Student Advisory Council at the University of Georgia Griffin campus. Ike is an avid soccer player and fan; he loves to read a wide genre of books and loves to sing. He describes himself as the true ambivert.

Third Place: Himabindu Gazula, University of Georgia

Himabindu Gazula is a graduate of the University of Georgia with a second MS degree in Food Science and Technology, focusing on Food Safety and Food Microbiology, under the supervision of Dr. Jinru Chen. Her graduate research focuses on the evaluation of microbial loads and sanitation of fresh blueberry packing lines in Georgia. Her career aspirations include gaining employment as a food safety professional within the food industry.

Prior to her MS, she graduated with a BS in Agricultural Sciences from Acharya N.G. Ranga Agricultural University in India and first MS degree in Plant Sciences from Tennessee State University. She’s an avid hiker and spends her free time volunteering at local community, reading books, watching thriller movies/shows.

The 2018 Jim Ayers Young Investigator Awards

The Jim Ayers Young Investigator Award is a long-time tradition of GAFP, which honors Dr. Jim Ayers, an inspired mentor and long-time member.  Current Georgia student members submit research abstracts in hopes of winning one of three awards (First = $1,000, Second = $500, Third = $250), including a travel stipend to attend the IAFP Annual Conference and an invitation to present their research at the subsequent fall GAFP meeting.

First Place: Katherine Wakeley, University of Georgia

Katherine Wakeley is a graduate of the University of Georgia with Bachelor's and Master's degrees in Food Science. Her graduate work involved analyzing the effects of sampling tools, media, and location on the collection of protozoan parasites in irrigation waters with Dr. Ynes Ortega. Her career aspirations include gaining employment as a food safety professional or auditor within the food industry. Katherine spends her free time reading novels, watching re-runs of Star Trek, and ballroom dancing.

Second Place: George Kwabena Afari, University of Georgia

George Kwabena Afari is a PhD candidate in the Department of Food Science and Technology at the University of Georgia under the supervision of Dr. Yen-Con Hung. His graduate research focuses on the evaluation of different processing techniques used in the decontamination of fresh produce in retail/food service establishments. George’s current interests lie in examining the presence and impact of viable but non-culturable bacteria in food processing and the use of meta-analyses and risk assessments to evaluate the effectiveness of various food safety interventions.

George holds a BS in Food Process Engineering from the University of Ghana and an MS in Food Science from the University of Georgia. He is also an avid runner and plans to visit all the State Capitol buildings in the United States (He has currently visited only 13).       

Third Place: Chase Golden, University of Georgia

Chase Golden is currently pursuing a doctorate in Food Science & Technology at the University of Georgia, focusing on risk assessments and predictive microbial modeling. Chase received his Master’s degree from the University of Georgia in Food Science & Technology in May of 2017, where he studied the efficacy of gaseous chlorine dioxide in reducing Salmonella on spices. Prior to his MS, he completed his undergraduate degree at the University of Alabama, where he received a Bachelor’s degree in Biological Sciences.

Chase is actively involved with the Georgia Association for Food Protection and the International Association for Food Protection. He is also an active member of the Food Science Club and the University Club Tennis Team at the University of Georgia.