Dr. Jessica Dyszel
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Dr. Jessica Dyszel began her career in food microbiology as an undergraduate at Southern Illinois University, when she worked as a laboratory assistant at R & F Laboratories. After obtaining her bachelor’s degree in microbiology, Dr. Dyszel enrolled in the microbiology graduate program at The Ohio State University. At OSU, she studied in the laboratory of Dr. Brian Ahmer. Her graduate work involved elucidating the function of the genes regulated by the LuxR homolog, SdiA, in Salmonella and Escherichia coli.
After graduating with her Ph.D. in microbiology, Dr. Dyszel joined the team at Richter International as the Director of Research. In this capacity, Dr. Dyszel designed and performed customized special projects to assist the clients of Richter International. These special projects included microbiological challenge studies, shelf life studies, and validation studies on new technologies and food matrices. Her work with new method validation and other special projects has been presented at several national conferences.
In 2012, Dr. Dyszel was promoted to Laboratory Director of Richter International. In addition to her responsibilities as Director of Research, Dr. Dyszel has become integral in the day-to-day operations of the laboratory. She has taken on a large role in the consulting and auditing services provided by Richter International. She has visited the facilities of numerous clients to offer her expertise in establishing food quality and safety standards. Dr. Dyszel is a distinguished presenter in the Emerging Technology seminar series of the Center for Innovative Food Technology.
Dr. Dyszel continues to expand her expertise in food microbiology and technology.