Dr. Harris is a Research Extension Assistant Professor of Meat Science and Food Safety at Tuskegee University. She holds a BS degree in Biology, MS degree in Biotechnology from Fort Valley State University and her PhD from the University of Florida in Animal Science. Her research focuses on the study of microbiology, food safety, and food additives on meat and poultry products. She has over ten years of extension experience and serves as the technical and operational support lead of the TU MPPTA program. Her passion for learning and providing access to meat literacy and education broadly in the community lead to the meat and poultry workforce development training. Her certifications including FSPCA Preventative Controls for Animal Foods and HACCP are a testament to her dedication to maintaining the esteemed standard in the industry. She believes in providing direct assistance to producers, ranchers and agribusinesses to maximize production and profits while keeping environmental factors in mind.