Donald Wayne Thayer, PhD

Thayer, Donald 4295380_30188712 TP.jpg

Title: Food Chemist, Microbiologist
Location: Lower Gwynedd, Pennsylvania, United States

Donald Wayne Thayer, Food Chemist and Microbiologist, has been recognized by Marquis Who’s Who Top Scientists for dedication, achievements, and leadership in food safety management.

Dr. Thayer’s love for science started at a very young age as he decided to be a chemist when he was in the third grade. His dream came full circle when he started working as a chemist at Kansas State University in 1955. In addition to commencing his career there, Dr. Thayer earned a Bachelor of Science and Master of Science at the institution in 1958 and 1963, respectively. He continued his academic pursuits at Colorado State University, whereupon he earned a PhD in 1966. Prior to retiring, Dr. Thayer made his mark on the field as a research leader of the food safety management unit of the US Department of Agriculture. He had held earlier positions with the department, serving as chief of the food safety laboratory from 1985 to 2001. Furthermore, Dr. Thayer also taught at Texas Tech University, managed the applied biology program for the National Science Foundation and conducted research at the Naval Medical Research Institute and the National Naval Medical Center.

Throughout his career, Dr. Thayer received such accolades as election to the American Academy of Microbiology. He has received many awards, including the Colonel Rohland A. Isker Award from the Research and Development Associates for Military Food Packaging Systems, the Outstanding Scientist of the Year Award from the Agricultural Research Service and the Julius Bauermann Lectureship Award of the Philadelphia Institute of Food Technology. During his career, he has consulted internationally as a US delegate for food irradiation, food-borne diseases and health impact. He served in the US Naval Reserve from 1958 to 1960, and contributed to numerous articles, journals and published works. He maintained professional affiliation with the American Chemical Society, the Institute of Food Technologists and the International Association of Food Protection.

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