A.J’s project was focused on understanding two possible facets for detecting persistence in the foodborne pathogen, Listeria monocytogenes. He looked at detection methods through either using bioinformatic tools or by growth responses to various biochemical energy sources. While he was unable to find conclusive detection methods, it narrowed down methods for future researchers in detecting persistent L. monocytogenes.

After completing his Master’s in Food Science with Dr. Stasiewicz, he moved onto a Ph.D. program in Food Science with Dr. Nicki Engeseth at the University of Illinois at Urbana-Champaign and now he is working on understanding the parameters that influence cacao bean fermentation to make chocolate.