Katheryn Parraga

Dr. Parraga received her Ph.D. in Food Science from Louisiana State University in August of 2021. Dr. Parraga holds a master’s degree in Food Science focused on Food Microbiology from Louisiana State University and a bachelor’s degree in Food Science and Technology from Zamorano Pan-American Agricultural School in Honduras. Since 2013, Dr. Parraga has been involved in the area of food quality, safety, and security. Her activities include domestic and international industry interactions organizing and assisting with providing trainings, workshops and technical guidance to ensure workforce development and proper understanding and application of food safety and best quality in food products. She has six years of experience working with the food industry, where most of her work has been in the areas of regulatory compliance and food safety. Dr. Parraga has participated as an instructor in the Sanitation control procedures of fish and fishery products and Basic seafood HACCP courses. In addition to her experience, she has eleven food safety and processing certifications. She joined the Department of Food Science at Purdue University in October of 2024. Her extension work focuses on improving the understanding and application of food safety research through education, training, and technical guidance for the production of safe and quality foods. In addition, she is an active member of the International Association of Food Protection, Gamma Sigma Delta Honor Society, and Phi Tau Sigma Honor Society.