Kristin Schill, Ph.D. is a Research Assistant Professor at the University of Wisconsin–Madison's Food Research Institute (FRI) and leads the Applied Food Safety Laboratory. In this capacity, Kristin works directly with the food industry to design food challenge studies on a wide variety of food products and for foodborne pathogens including Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, and other gram-negative pathogens. Prior to joining FRI, Kristin served as a research microbiologist for the Food and Drug Administration. Dr. Schill is a member of the International Association for Food Protection (IAFP) and co-teaches the IAFP Sponsored Microbial Challenge Testing for Foods Workshop. She also serves on the National Advisory Committee for the Microbiological Criteria for Foods (2023–2025).
