Dr. Radford comes to Saint Francis University from Berry College in Mount Berry, Georgia where she taught general chemistry as a Visiting Assistant Professor of Chemistry. Dr. Radford's graduate research at Emory University centered on the degradation of organophosphate and pyrethroids in food and beverages using solid phase extraction, liquid phase extraction, liquid and gas chromatographic separations, mass spectrometric detection, and electron capture detection. Dr. Radford has published in multiple peer- reviewed American Chemical Society journals including the Journal of Agricultural and Food Chemistry and the Journal of Chemical Education.
Dr. Radford's research interests centers on quantification of insecticide degradation in foods and beverages using gas chromatography. The degradation of insecticides in foods is of interest because its aids in better estimating human insecticide exposure. Currently, she is developing a method to extract 3-phenoxybenzyl alcohol, a degraduate of many pyrethoid insecticides, from juice. She plans to subsequently use the method she develops to follow the degradation of pyrethoids in juices over time.
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