Education
2004	Ph.D.	Mississippi State University
1981	M.S.	Mississippi State University
1979	B.S.	Mississippi State University
1976	A.A.	Southwest Mississippi Junior College

Teaching and Research Interests

Provide industry assistance and solve processing problems and issues
Enhancement of industry knowledge of processing technologies and product safety
Development of value added muscle foods to enhance commodity product value
Effects of new production practices on meat quality and consumer acceptability
Sensory evaluation and acceptability of new and value added products
Encouragement and advisement of students in food and public health related areas

Classes Taught

ADS 1114 Introduction to Animal Science and Labs (Scientific Farm Animal Production)
GA 1111 Introduction and General Overview of Agriculture
DS/FNH 4314/6314 Meats Processing and Labs (Selected Sections)
NH 4593 Food Plant Management ( Selected Sections)
DS/FNH 8423 Meat Science (Selected Sections)

Selected Activities/Accomplishments

Co-Advisor MSU Pre-Vet Club (Club was nationally recognized for humanitarian efforts Fall 2005- Post Katrina)
Graduate Committee member for masters and Ph.D. students (currently 4)
2006 Award of Appreciation for Dedicated Service to the College of Agriculture & Life Sciences Dean’s Office, Mississippi State University
Serve as a member of the MSU Expert Meats Sensory Evaluation Panel
Chairman of Departmental Student Recruitment Committee (FSNHP 2006-present)
PI and Co-PI on several value-added and other externally funded research projects
Co-Advisor for CALS Student Ambassadors for six years
Coordinator 2006 State FFA Livestock Judging Contest
Developed a 97% fat-free beef pattie product that is in the patent disclosure/approval process
Leader of R & D group that developed first acceptable fat-free hot dog and bologna products for Bryan Foods and led group that developed seasoned oven ready pork loin products for that company
Developed and successfully implemented numerous USDA approved partial quality control programs for new and existing products; 25 % Added Ingredient Ham and Water Product, Net Weight Programs, other Added Ingredients on specialized products, Boneless Meat Re-Inspection Programs, Cold Water Carcass Chilling Program
Served as company liaison with USDA from local to federal levels for five years
Member of Sara Lee Meats Division raw material specification development committee

Selected Publications/Presentations
Pham, A.J.; Schilling, M.W.; Mikel, W.B.; Coggins, P.C.; Martin, J.M.; Williams, J.B. 2007. Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American Dry-Cured Ham. Poster Presentation. 2007 Reciprocal Meats Conference, South Dakota State University, Brookings, South Dakota.

Williams, J.B. 2007. Massaging/Tumbling versus injection. Shortcourse Presentation. 2007 Marination 101. Mississippi State University, Mississippi State, MS.

Martin, J.M. and Williams, J.B. 2006. Effects of beef muscle type, with or without enhancement on pre-cooked value added roast beef. Oral Presentation and Abstract. Southern Section American Society of Animal Science. Orlando, FL.

Williams, J.B. 2006. Instructor HACCP Training. Training Sessions: Identify CCP’s and Establish Effective Record Keeping Procedures. Basic HACCP Training-Meat and Poultry Processing. Coordinated by Department of Food Science, Nutrition and Health Promotion and Mississippi State Extension Service.

Williams, J.B. Jun. 05 Patent Application – Provisional submitted. “Process, Procedures and Formulation to Produce 97% Fat-Free ground Beef with preferred texture and flavor”. Office of Intellectual Property and Technology Licensing. Mississippi State University.

Williams, J.B. and Rogers, R.W. 2006 “The Comparison of Fat Replacer Systems in the Manufacture of Low-Fat Fresh Ground Beef Patties.” Under revision and review to J. Muscle Foods. Pending patent disclosure process.

Department of Food Science, Nutrition and Health Promotion