NEW ORLEANS, La. — The Frozen Food Foundation today announced that Lee-Ann Jaykus, Ph.D., William Neal Reynolds Distinguished Professor Emerita at North Carolina State University and internationally recognized food virologist, has been named the recipient of the 2026 Freezing Research Award. Presented in partnership with the International Association for Food Protection (IAFP), the award recognizes individuals whose research has significantly advanced the safety and quality of frozen foods. Dr. Jaykus will receive the award during the IAFP Annual Meeting on Wednesday, July 29.
Over a career spanning more than three decades, Dr. Jaykus has advanced scientific understanding of foodborne viruses while helping the frozen food industry address complex food safety challenges.
Dr. Jaykus has served as a trusted scientific advisor to the frozen food industry, helping stakeholders navigate complex enteric virus-related issues in frozen berries and apply science-based approaches to testing, risk assessment, and mitigation. Separately, during the COVID-19 pandemic, she worked closely with food manufacturers to advance scientifically sound strategies to protect essential workers and ensure operational continuity across the food industry.
Most recently, Dr. Jaykus led an international panel of experts charged with evaluating the state of the science surrounding enteric virus detection in berries. The resulting publication, Detection of Foodborne Viruses in Berries – State of the Science and Considerations for the Future, provides a comprehensive examination of testing methodologies, confirmatory approaches, result interpretation, and future research needs. While prompted by challenges facing the berry supply chain, the work has broad relevance across the food industry by helping inform science-based approaches to enteric virus prevention, control, and supply chain risk management.
“With her scientific expertise and leadership, Dr. Jaykus has provided critical guidance and left a lasting impact on the drive toward continuous improvement in supply chain safety,” said Dr. Sanjay Gummalla, Executive Director of the Frozen Food Foundation. “Her contributions to food virology research, industry education, and science-based risk management are invaluable for the frozen food industry and the broader food safety community.”
In addition to her research accomplishments, she has demonstrated an unwavering commitment to education and helped translate complex virological concepts into practical guidance for industry applications. Her efforts have equipped food safety professionals with a deeper understanding of risk factors, preventive measures, and control strategies, fostering a culture of science-based decision-making throughout the frozen food sector.
Dr. Jaykus earned her doctorate in environmental sciences and engineering from the University of North Carolina at Chapel Hill and spent more than 30 years on the faculty at North Carolina State University. In addition to her research accomplishments, she has held leadership positions in several leading food safety and scientific organizations, helping advance collaboration, education, and scientific excellence across the food safety community.
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About the Frozen Food Foundation
The Frozen Food Foundation supports research, education and scientific initiatives that advance understanding of frozen foods and contribute to the growth and integrity of the frozen food industry. Through research investments, scientific partnerships and educational initiatives, the Foundation promotes evidence-based solutions to complex food safety and public health challenges.
