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Academic Credentials
  • Ph.D., Biological and Agricultural Engineering, North Carolina State University, 2022
  • M.S., Biological and Agricultural Engineering, Louisiana State University, 2018
  • B.S., Chemistry, Norfolk State University, 2012
Licenses & Certifications
  • Acidified Foods Manufacturing School Certification
Academic Appointments
  • Adjunct Assistant Professor, Dept. of Biological and Agricultural Engineering, NC State University
  • Editorial Board Member, Aquacultural Engineering, Elsevier
Professional Honors
  • (Selected)
  • ASABE John C. Nye Fellowship Recipient, 2021
  • The National GEM Consortium Associate Fellow, 2018
  • North Carolina State University Provost’s Doctoral Fellow, 2018
  • NSF LS-LAMP BD Fellow, 2016
Professional Affiliations
  • Institute of Food Technologists (IFT)
  • International Association for Food Protection (IAFP)

Dr. Vashti Campbell is a scientist specializing in delivering expert engineering and scientific insights for food, beverages, dietary supplements, cosmetics, and devices. She has expertise within the realms of processing, safety, quality, and regulatory compliance, with a strong emphasis on good manufacturing practices. With substantial knowledge and hands-on experience in the food manufacturing and service industries, she is dedicated to helping clients achieve their goals.

Her specific areas of expertise include, but are not limited to:

  • Plasma-based processing technologies for food application (i.e., non-thermal plasma products)
  • Biocides for food application (i.e., hydroxyl radicals, ozone, UV, peroxides, chlorine dioxide, electrolyzed oxidizing water)
  • Molluscan shellfish processing, safety, and regulations (particularly oysters and Vibrio spp.)
  • Food and seafood processing (i.e., aquaculture RAS systems, general processing, depuration)
  • Novel antimicrobial technologies for food application (edible coatings and films, sensors)
  • Food safety, quality, and regulatory compliance (i.e., manufacturing and food service)
  • Insurance and litigation support (i.e., technical, due diligence, on-site inspections, sampling)
  • Experimental design
  • Technical writing and communication

Dr. Campbell leverages both her previous industrial and academic experience in her consulting work. She applies her knowledge of food manufacturing from her time as a quality assurance/control laboratory technician at Danone, as well as her experience in food service as a crew member and manager at Jimmy John's. 

Her academic research has encompassed food processing and food packaging including the development of biosensors for bacterial detection in food, optimization of depuration for raw oysters, blast and cryogenic freezing, and spray drying. Additionally, she has researched in the area of materials science engineering focusing on the synthesis and characterization nanoscale ionic materials and organic photovoltaics using spectroscopy techniques like UV, FT-IR, TEM, SEM, GC-MS, NMR, and column chromatography.

She currently serves as an adjunct assistant professor in the Department of Biological and Agricultural Engineering at NC State University and is an Editorial Board Member for Aquacultural Engineering (Elsevier). Dr. Campbell continues to publish research, serves as a reviewer for peer-reviewed scientific journals, and presents at professional society conferences.