Dr. Paul L. Dawson is a Professor of Food Science. He received his undergraduate degree from Salisbury University, his M.S. from the University of Florida, and his Ph.D. from North Carolina State University. During this time he also worked for Perdue Farms. After a two-year post-doctorate at NCSU, he joined the Food Science and Human Nutrition Department at Clemson University in 1991. Since coming to Clemson he has focused on food safety/quality research including meat safety and shelf life, bio-based and active packaging films, nanotechnology applications in food safety, and animal co-product safety.