OUR PEOPLE
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, NCSU
- Editorial Board Member, Aquacultural Engineering, Elsevier, 2024
- Guest Lecturer, Aquacultural Engineering, Biological and Agricultural Engineering, NCSU, 2021-2022
- Guest Lecturer, Food Process Engineering, Biological and Agricultural Engineering, NCSU, 2020-2021
- Teaching Assistant, Agricultural Electrification Laboratory, Biological and Agricultural Engineering, NCSU, 2020
- Teaching Assistant, Food Engineering, School of Nutrition and Food Science, LSU, 2017-2018
- Teaching Assistant, Food Preservation, School of Nutrition and Food Science, LSU, 2017-2018
- Teaching Assistant, Quantitative Biology in Engineering, Biological and Agricultural Engineering, LSU, 2017
- Teaching Assistant, Chocolate Science, Food Science and Technology, Ohio State University, 2012-2013
Professional Honors
- 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)
- Society of Food Engineering (SoFE)
- American Society of Agricultural and Biological Engineers (ASABE)
Dr. Vashti Campbell is a scientist in Ä¢¹½tv's Center for Chemical Regulation and Food Safety. She possesses expertise in food processing, safety, and quality. She is certified in acidified foods manufacturing. Dr. Campbell provides clients with engineering and scientific proficiency in food processing systems, sustainability, antimicrobial intervention technologies, and food quality solutions. Furthermore, she applies her knowledge of chemistry toward solutions for food packaging and materials challenges.
Before joining Ä¢¹½tv, she conducted research on applied polymeric synthesis, spectroscopic characterization analyses (FT-IR, SEM, and UV-Vis), and AOAC food quality measurements in the development of a colorimetric, inkjet-printed sensor for the detection of spoilage compounds in seafood. Dr. Campbell also conducted studies on plasma-activated simulated seawater for application in static depuration systems for live oysters to reduce internal bacteria for raw seafood consumption. Other research includes development and validation of a potentiometric biosensor for bacteria in foods, determining the effects of cryogenic and air blast freezing techniques on the quality of crawfish minced meat, synthesis and characterization (FT-IR and TEM) of gold nanorods and their nanoscale ionic materials, and synthesis and characterization (GC-MS, NMR, and column chromatography) of solution-processable squaraines as donors for organic photovoltaics.
Dr. Campbell was a quality assurance laboratory technician for a U.S.-based, packaged food and beverage company. She routinely monitored and reported the physical, chemical, microbiological, and organoleptic properties of dairy-based, plant-based, cold brew coffee, and creamer beverage products, their packaging, and raw food materials. Further she conducted environmental microbiological testing and performed inspections and audits on packaging and processing systems throughout the facility to comply with standard operating procedures and FDA good manufacturing practices.
She has published research in and served as a reviewer for peer-reviewed scientific journals and presented at professional society conferences.