Amy H. Simonne, Ph.D.
Amy Simonne is an Assistant Professor in the Department of Family, Youth and Community Sciences at the University of Florida, and a Cooperative Extension Food Safety Specialist.
Dr. Simonne received a BS in Chemistry and Biology from the Prince
of Songkla University, Thailand, and earned both MS and Ph.D. in Food
Science and Technology at the University of Georgia.
She is also a
Registered ServSafe® Instructor with the National Restaurant Association
Educational Foundation.
She joined the faculty at the University of Florida 2000. Prior to joining the faculty at the University of Florida, Dr. Simonne conducted research and taught at Auburn University.
At the University of Florida Dr. Simonne has both Extension (65%) and research (35%) appointment. Her Extension duties include developing and delivering Extension education programs in food safety and preservation related issues for professionals, consumers and other Florida citizens. She also resumes many leadership roles in food safety education within the Florida Cooperative Extension including a director of the food manager’s certification program.
Dr. Simonne’s research interest is divided into two major areas: a) chemical, microbial food safety as affected by technology, and b) consumer issues related to food safety. She is a principal and co-principal investigators of numerous extension and research grants leading to numerous publications and invited presentations in her area of expertise.
Dr. Simonne is actively involved in several professional organizations at the national, state, and local levels. Dr. Simonne serves (as a treasurer) on the Executive Committee of the Florida Institute of Food Technologist since 2001. She is also a member of the Hot Topic Committee for the National Institute of Food Technologist (2003-2004), and members of many USDA/CSREES review teams.
Dr. Simonne is a recipient of the 2002 Blue Ribbon Award (Southeast Regional Section of American Horticultural Society) and the 2002 National Award for best extension publications on fruit and vegetable safety from the American Horticultural Society given in January and October 2003, respectively.
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