Contacts

---

Michael Joyce
Account Manager
Wake County Cooperative Extension Service
4001-E Carya Drive
Raleigh, NC 27610-2914

Phone:   919-250-1113
Email:   michael_joyce@ncsu.edu





Bio:
W. Michael Joyce, P.E., is an extension specialist focusing on providing growth strategies and services to the food processing industry.



Michael develops and manages client relationships, conducts business assessments, identifies improvement opportunities, and develops and delivers programs to address defined needs. He also communicates and coordinates activities with the food science department, and works with other organizations such as the regional economic development partnerships, local chambers of commerce, and community colleges and manufacturing trade organizations to address industry issues.

His recent efforts have focused on assisting facilities to develop and implement food defense programs using the ALERT model and CARVER plus Shock software.

Michael has more than 35 years of experience in the food processing and chemical industries. This includes work on salmonella control in chilled water systems, removal of excess fats, oil and greases (FOG) from processing wastewater streams, purification of incoming supply water with reverse osmosis systems, and optimization of wastewater systems high in BOD.

Michael is a published author of numerous technical articles and has co-authored the rewrite of several technical manuals of operations (MOP) for the national Wastewater Environment Federation (WEF). He wrote a column, "How Safe is the Food We Eat?" in the IESeNews September, 2007, issue.

His system management experience and education provide a strong background to incorporate the financial impacts of industry issues into corporate decision making. His areas of specialization include the following: system operation; project management; system design, installation, and operation; control of malodorous emissions from plant processes; process compliance monitoring and testing; value engineering; quality control; hazardous materials and safety training; and pollution prevention planning and implementation.

Michael has senior level project management and oversight experience and has provided consultation and management services to poultry and meat processors, tobacco companies, bakeries, fruit and vegetable processors, and public and private suppliers of potable water.

Michael received a B.S. in chemical engineering in 1972 from NC State University and a Master of Management in 1992 from Northwestern University's J. L. Kellogg Executive Masters Program. He is a registered professional engineer both in North Carolina and Pennsylvania. He is pursuing his doctoral degree in managerial leadership from Capella University.

He is certified in HACCP for the beverage industry; OSHA 40 hour HAZWOPER Training as required by 29CFR 1910.120; and OSHA Confined Space Entry.