Dr. Jodi Williams provides leadership for a diverse portfolio of competitive grant programs in Food Science and Food Safety. As a National Program Leader, Dr. Williams is actively involved in developing Request for Applications and leading panels to select research, education, and extension projects in the Food Science and Nutrition priority within the Small Business Innovation Research Competitive Grant Program, and the Food Safety Outreach Competitive Grants Program.
In addition to her program leadership responsibilities within the Department, Dr. Williams is also actively engaged in improving the quality and efficiency of competitive grants programs by interacting and engaging with professional organizations in Food Science and Agriculture including the Institute of Food Technologists, Minorities in Agriculture Research and Related Sciences, and the International Association for Food Protection where she presents programmatic information and provides agency updates. Dr. Williams has worked diligently to build a significant network within the food science and food safety academic and industry community to ensure her programs remain relevant and timely. Dr. Williams has served as a peer reviewer for multiple food safety competitive programs across USDA and other federal agencies. Dr. Williams has been with the US Department of Agriculture for over 10 years.
She received her Ph.D. and M.S. from Virginia Polytechnic Institute and State University in Food Science and Technology with a Food Chemistry focus and her B.S. from Delaware State University in Chemistry.