Food Science & Technology: Personnel
Willicam C. Hurst
Professor/Extension Specialist
B.S., Louisiana State University
M.S., Louisiana State University
Ph.D., Louisiana State University
Department of Food Science & Technology
University of Georgia
Office #240C, Lab #102
Athens, GA 30602-7610
Office Phone: (706) 542-0993
Lab Phone: (706) 543-0680
Email: bhurst@uga.edu
Description of Research Interests
Postharvest technology of horticultural crops (fruits, nuts, vegetables). HACCP instruction/application for fruit/vegetable processing, fresh produce handling, and minimally processed produce. Statistical quality control instruction/application for the food industry.
Courses Taught
FDST 4090/6090-4090L/6090L: Food Quality Control
FDST(EHSC)(MIBO) 4320/6320-4320L/6320L:
Hazard Analysis Critical Control Point in the Food Industry
Selected Recent Publications
Hurst, W. C. 2002. Safety Aspects of Fresh-Cut Fruits and Vegetables. Fresh-Cut Fruits and Vegetables: Science, Technology, and Market. O. Lamikansa, ed., CRC Press, Boca Raton, FL.
Hurst, W.C., 1996. Statistical Process Control for Quality. Fresh-Cut Magazine for Value-Added Produce. 4(11):14-18.
Zagory, D.A., and Hurst, W.C., 1996. Food Safety Guidelines for the Fresh-Cut Produce Industry. International Fresh-Cut Produce Association, Alexandra, VA, pp. 1-125.
Hurst, W.C., 1995. Sanitation of Lightly Processed Fruits and Vegetables. Hortscience, 30(1): 22-24.
Hurst, W.C., editor. 1993. Recommended Sanitary Guidelines for the Produce Processing Industry. National Association of Fresh Produce Processors, Alexandria, VA, pp. 1-7.
Hurst, W.C. and Schuler. 1992. Fresh Produce Processing - An Industry Perspective. Journal of Food Science, 55: 824-827.