Courtney Crist

Courtney Crist

Assistant Extension Professor

Office: 110 Herzer Bldg.
Mailing Address:
Box 9805
945 Stone Blvd.
Mississippi State, MS 39762
Education:
  • Ph.D., Virginita Polytechnic Institute and State University
  • M.S., Mississippi State University
  • B.S., Mississippi State University

Certifications:
  • Graduate Certificate - Future Professoriate
  • Graduate Certificate - Water for Health

Research/Extension Areas:
  • Cottage Food Operations and Safety
  • Effects of new processing technology and practices on meat quality and product acceptability
  • Enhancement of industry knowledge of processing technologies and product safety
  • Farmers Market Food Safety
  • Food as a Business
  • Food Entrepreneurs
  • Food Safety at Home
  • Functional Foods for Health
  • HACCP for Meat, Poultry, and Catfish Processors (State HACCP Coordinator)
  • Home Food Preservation
  • Interdisciplinary education to enhance classroom engagement to improve critical thinking, communication skills, and information literacy
  • Marination 101
  • Optimization of ingredient usage and processing practices to improve product quality and yield
  • Sensory Evaluation, with a focus on food and emotions
  • Water for Health, with a focus on water quality as related to effect on product quality, sensory perception, and consumer choice and behavior

Society Memberships:
  • American Association for Meat Processors (AAMP)
  • Association of Food and Drug Officials of the Southern States (AFDOSS)
  • Institute of Food Technologists (IFT)
  • International Association for Food Protection (IAFP)
  • National Extension Association for Family & Consumer Sciences (NEAFCS)
  • Phi Tau Sigma

Publications
2018
Crist, C. A., S. E. Duncan, E. A. Arnade, K. A. Leitch, S. F. O'Keefe, D. L. Gallagher. 2018. Automated facial expression analysis for emotional responsivity using an aqueous bitter model. Food Quality and Preference 68:349-359. Download

2017
Crist, C. A., S. E. Duncan, L. M. Bianchi. 2017. Incorporation of cross?disciplinary teaching and a wiki research project to engage undergraduate students' to develop information literacy, critical thinking, and communication skills. Journal of Food Science Education 16(3):81-91. Download

2016
Crist, C. A., S. E. Duncan, D. L. Gallagher. 2016. Protocol for data collection and analysis applied to automated facial expression analysis technology and temporal analysis for sensory evaluation. Journal of Visualized Experiments E54046. Download

2013
Crist, C., J.B. Williams, M.W. Schilling, A.F. Hood, B.S. Smith, and S. Campano. 2013. Impact of Sodium Lactate and Acetic Acid Derivatives on the Quality of Fresh Italian Pork Sausage Links. Meat Science, ID MEATSCI-D-12-00832. Download

2011
Bradley, E.M., J.B. Williams, M.W. Schilling, P.C. Coggins, C. Crist, S.F. Yoder, S. Campano. 2011. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. Meat Science 88(2011):145-150. Download

2010
Williams, J.B., and C. Crist. 2010. Country of origin labeling of agricultural products: Rules, examples, requirements, recordkeeping. Mississippi State University Extension Service Publication 2594. Download

2010
Williams, J.B., and C. Crist. 2010. Curing pork products at home. Mississippi State University Extension Service Publication 2648. Download

2010
Williams, J.B., and C. Crist. 2010. Food defense and biosecurity: Elements and guidelines for a defense plan. Mississippi State University Extension Service Publication 2593. Download

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