Dr. Tahl Zimmerman is an expert biochemical food scientist and Food and Nutritional Sciences lecturer at North Carolina A&T. His research interests include the functionality and preservation of probiotic bacteria in dairy products and the development of novel food safety applications. Dr. Zimmerman recently identified choline kinase as an antimicrobial target in Gram-positives as well as new technique for monitoring the activity of this enzyme. He is currently working to apply this new knowledge in the preservation of food products, including dairy products. Dr. Zimmerman has also developed several dairy-based classroom and lab exercises designed to improve students’ understanding of biochemistry and other basic sciences underlying Food Sciences and has worked hard to improve the curriculum at North Carolina A&T. Dr. Zimmerman is the author of 20 peer reviewed publications.