Dr. Paul L. Dawson is a professor of food science. He received his undergraduate degree from Salisbury University, his master's from the University of Florida, and his PhD 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.