Matthew D. Moore graduated Summa Cum Laude in 2010 from Cornell University with a B.S. in Food Science. He then obtained a Ph.D. in Food Science at North Carolina State University under the direction of Lee-Ann Jaykus. His work was focused on human noroviruses and involved a number of different projects related to the concentration, detection, and control of human noroviruses in food, environmental, and clinical samples. After spending six months as a postdoctoral scholar with Dr. Jaykus, he then moved to a postdoctoral fellowship at the U.S. Centers for Disease Control and Prevention funded by the Oak Ridge Institute for Science and Education, where he is currently working. Dr. Moore is currently works as an assistant professor in the Department of Food Science at the University of Massachusetts, Amherst.