Joe Frank

Joe Frank has been teaching courses in food fermentations and microbiology at the University of Georgia for 29 years. He is originally from Wisconsin where he worked in his father’s cheese factory to pay for his education at the University of Wisconsin. He was recently awarded the D.W. Brooks Faculty Award for Excellence in Research for work on controlling bacterial pathogens in food. Dr. Frank is currently preparing to teach a study abroad course on wine during Maymester in Cortona, Italy.