Dr. Angela Fraser is a Professor in the Department of Food, Nutrition, and Packaging Sciences at Clemson University. Dr. Fraser has worked in the area of food safety/infectious disease control for nearly 30 years. Most of her work centers around the development of educational interventions targeting managers/front-line workers in retail/foodservice operations and long-term care facilities. Since joining Clemson University, she has secured over $6 million in external funds with her most recent project focusing on environmental controls for SARS-CoV-2 in foodservice operations. She has a Ph.D in Food Science (emphasis public health), an M.S. in Institutional Administration, and a B.S. in Dietetics. All her degrees were earned at Michigan State University.