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Camila Rodrigues

Assistant Extension Professor

Horticulture

(334) 758-1107 

  crodrigues@auburn.edu 

  

Get In Touch

Address:
275 CASIC Building
559 Devall Dr.
Auburn Univ, AL 36849

Biography

DEGREES EARNED

  • 2019 Ph.D. – Food Science & Human Nutrition, University of Florida
  • 2013 M.S. – Biosciences and Pathophysiology, State University of Maringa (Brazil)
  • 2012 B.S. – Pharmacy, University Center of Maringa (Brazil)

PROFESSIONAL EXPERIENCE

  • 2021 to Present – Assistant Professor and Fresh Produce Food Safety Specialist, Department of Horticulture, Auburn University
  • 2019 to 2021 – Adjunct Lecturer, Food Science & Human Nutrition, University of Florida
  • 2019 to 2021 – Postdoctoral Research Associate, Food Science & Technology, University of Georgia

HONORS & AWARDS

  • 2022 – Blue Ribbon Extension Communication Award for the “Small Fruit Certification Course” at the Southern Region American Society for Horticultural Science, New Orleans, LA.
  • 2022 – Blue Ribbon Extension Communication Award for the “Hurricane Preparation and Recovery in the SE US – Watermelon Producers Guide” at the Southern Region American Society for Horticultural Science, New Orleans, LA.
  • 2021 – Alumni Recognition Award at the Biosciences and Pathophysiology Program – Expo Pós-Stricto Event, State University of Maringa, Virtual.

PROFESSIONAL AFFILIATIONS

  • International Association for Food Protection (IAFP)
  • American Society for Horticultural Science (ASHS)
  • Southern Region American Society for Horticultural Science (SR-ASHS)
  • Alabama Association County Agricultural Agents and Specialists (AACAAS)

Research

RESEARCH

My research program is focused on identifying potential sources of fresh produce contamination during production and processing while implementing mitigation strategies to minimize the risk of produce contamination on conventional, organic, and soilless farming systems.
  • Microbial risks associated with agricultural water, biological soil amendments, and post-harvest activities
  • Impact of conservation practices on farm food safety

Publications

RECENT OR SELECT PUBLICATIONS

  • Woods, K., Rodrigues, C., Brannon, B., Fuller, O., Schavey, E., and Tucker, C. Step-by-Step Guide to Small Farm Irrigation. Alabama Cooperative Extension System, 2022, ANR-2860. Available at: https://www.aces.edu/blog/topics/crop-production/step-by-step-guide-to-small-farm-irrigation/.
  • Rodrigues, C., Woods, K., Fuller, O., Brannon, B., Schavey, E., and Tucker, C. Small Farm Irrigation Series – Alabama Cooperative Extension System, 2021.
  • Kemble, J. et al. SE Vegetable Crop Handbook, 2022, p. 375.
  • Cimowsky, S., Kumar, G.D., da Silva, A.L.B.R., White, E., Kerr, W.L., Rodrigues. C., Juneja, V.K., Dunn, L.L. Postharvest control of Escherichia coli O157:H7 on romaine lettuce using a novel pelargonic acid sanitizer. LWT – Food Science and Technology. 2021.
  • Dunn, L.L.; Burket, K.; Rodrigues, C.; Woods, K. Southeast Region Needs Assessment for a Food Safety Regulation and Certification Curriculum for Extension Agents. Journal of the NACAA. 2021, 14 (1).
  • Rodrigues, C., da Silva, A.L.B.R., Dunn, L.L. Red Cabbage: Crop Management, Food Safety, and Biochemical Properties. Circular 1221. University of Georgia Extension Publications. Available at: https://extension.uga.edu/publications/detail.html?number=C1221.
  • Rodrigues, C., Oleson, B., Dunn, L.L. Food Safety Needs Assessment for Georgia Specialty Crops Survey. Journal of Extension. 2020. 58(4): v58-4rb8.
  • Rodrigues, C.; da Silva, A.L.B.R; Dunn L.L. Factors Impacting the Prevalence of Foodborne Pathogens in Agricultural Water Sources in the Southeastern United States. Water. 2020, 12(51): 1-18.

EXTENSION

The mission of my extension program is to assist growers, producers, and stakeholders to improve and promote food safety practices in fruit and vegetable production. Activities include the development of educational material and specialized food safety programs and training for agents and stakeholders. My program is also focused on promoting best practices and innovations to ensure safe-to-eat, high quality products for existing and new high value markets.
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