Julie Northcutt

Professor and Interim Department Chair
Food, Nutrition, and Packaging Sciences Department

Office: 223 Poole Agricultural Center
Phone: 864-656-3397
Fax: 864.656.0331

Email: jknorth@clemson.edu

Educational Background

Ph.D. Food Technology, Biochemistry minor
North Carolina State University 1994

M.S. Food Science
Clemson University 1989

B.S. Biochemistry
Clemson University 1987

Courses Taught

Academic Assignment (75% Extension; 25% Research; 0% Teaching)

FDSC 4200 (3, 0) Food Safety Certifications (HACCP, FSMA, ServSafe) Guest Lecturer 2019 to present.

Before 2016
FDSC 3010 Food Regulation and Policy (1, 0)
FDSC 4020/6020 Food Analysis (Food Chemistry II) (3, 1)- 2009 to 2010
FDSC 4030/6030 Food Chemistry (1, 3)
FDSC 4040/6040 Food Preservation and Processing (3, 0)

Profile

Dr. Northcutt has 114 published Refereed Scientific Journal Articles; 7 Book Chapters; 1 Cooperative Extension Policy Manual; over 100 Published Proceedings/Trade-Journal/Bulletins (14 International); and 115 Published Abstracts.

She is currently collaborating with Drs. Paul Dawson (Clemson University, FNPS) and Bridget Trogden (Clemson University, Associate Dean for Engagement & General Education) on a USDA grant that integrates Cooperative Extension Service experiences into the food science undergraduate curriculum. She is also collaborating with Drs. Paul Dawson, Tim Hanks (Furman University, Department Chair of Chemistry), William Pennington (Clemson University, Department Chair of Chemistry) and Richard Hodinka (University of SC, School of Medicine Greenville) on the rapid identification of microorganisms, viruses (including SARS CoV-2 which causes COVID-19) and viral antibodies using platforms based upon polydiacetylenes (PDAs). She is also collaborating with Dr. George Cavender on high pressure processing of foods as a non-thermal treatment to reduce microorganisms.
Her graduate students are working on preslaughter and processing intervention strategies to reduce Campylobacter in poultry; microbiological and quality aspects of pickled quail eggs; methodologies to reduce food waste and novel composite flours for baked products.

Research Interests

Research interests include but are not limited to:

Innovative food processing technologies designed to reduce or eliminate pathogens
Rapid detection of microorganisms and viruses on food-contact and non-food contact surfaces
Quality and microbiology of fresh produce
Quality and microbiology of poultry meat and eggs (including chickens, turkeys, ducks, quail)

Lab Members

Paul Price, Ph.D., 2026
Sara Cothran, Ph.D., 2027
Marie Hegler, Ph.D., 2027
Belinda A. Cochran, M.S., 2026

Extension and Outreach

Cooperative Extension Service Activities include:

FDA-recognized Lead Instructor for the Food Safety Modernization Act (FSMA) Hazard Analysis Risk-Based Preventive Controls for Human Food; Hazard Analysis Risk-Based Preventive Controls for Animal Food; and Produce Safety Rule.

USDA and FDA recognized Lead Instructor for Hazard Analysis and Critical Control Point (HACCP) System.

Lead Instructor for a program entitled "Coming Together for Racial Understanding" and "Fundamentals of Facilitation" in collaboration with SC State University.

Publications

1.Buyukyavuz, A, Northcutt, J.K. and Dawson, P. 2024. Bacterial pathogens carried by insects on and around poultry farms. Journal of Applied Poultry Research. doi: https://doi.org/10.1016/j.japr.2024.10046

2.*Thompson, A. R., J. K. Northcutt and P. L. Dawson. 2024. Bacterial contamination of the microbrewery environment. Journal of Brewing and Distilling, 13(1):1-10. https://doi.org/10.5897/JBD2024.0060

3.*Cook, D., Northcutt, J.K. Dawson, P. 2024. Storage effects on the quality of animal- and plant-based sausage patties. European Journal of Agriculture and Food Sciences 6(3):8-16. http://www.ejfood.org/index.php/ejfood/article/view/761

4.*Cook, D., Northcutt, J.K. Dawson, P. 2024. Thawing effects on the quality of animal- and plant-based sausage patties. Journal of Food Science and Nutrition. 10: 174.

5.Dawson, P.L., J. Northcutt, A. Buyukyavuz, B. Cochran and T. McCollough. 2024. Assessment and mitigation of bacterial and fungal contamination in refrigerator water lines. European J. of Agriculture and Food Science 6(1):19-25. https://doi.org/10.24018/ejfood.2024.6.1.747.

6.Dawson, P. L., A. Buyukyavuz, J. K. Northcutt, D. Burton, R. Dawsey, G. Day, K. Hendershot, C. Johnson, R. Kania, M. Leahy, R. Manning, G. Pascarella, E. Stopka, M. Strickland and A. Thomas. 2024. Cross contamination during simulated food pantry handling of apples, oranges and potatoes. J. Food Research 13(1):1-9. https://doi.org/10.5539/jfr.v13n1p1

7.Dawson, P., R. Martinez-Dawson, J. K. Northcutt, S. Armstrong, H. Babb, W. Beasley, J. Couture, S. Dorn, J. Graber, A. Dow, J. Harness, M. Nicols, C. Smith, K. Sonefelt, and S. Tietz. 2023. Political ideology affects college student eating habits. Food and Nutrition Journal 8:272
https://www.doi.org/10.29011/2575-7091.100172

8.Dawson, P., A. Buyukyavuz, C. Ionita and J. K. Northcutt. 2023. Effects of DNA extraction methods on the real time PCR quantification of Campylobacter jejuni, Campylobacter coli, and Campylobacter lari in chicken feces and ceca contents. Poultry Science 102(2): 102369. https://doi.org/10.1016/j.psj.2022.102369

9.*Carter, C. T. and J. K. Northcutt. 2023. Quality attributes of sugar snap cookies containing mixtures of wheat flour and roasted or unroasted Brosimum alicastrum seed powder. Cereal Chemistry,1-12. https://doi.org/10.1002/cche.10666

10.*Carter, C. T. and J. K. Northcutt. 2023. Raw or roasted Brosimum alicastrum seed powder as a nutritional in composite sugar snap cookies. Cereal Chemistry, 1-11. https://doi.org/10.1002/cche.10661




* - denotes graduate student at the time of publication