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60 under 60 THE UNIVERSITY OF THE WEST INDIES

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“The best thing to happen to me so far has been marrying Daniel Osmond Taylor and having the world’s most handsome, loving, but sometimes stubborn son, Stefan Gregory Taylor! I would like to leave behind a Food Science & Technology Department renowned for its research in the use of local raw materials in product development…UWI contributed to my scientific training through Scholarships, Teaching Assistantships and Graduate Assistantships. Now I choose to work at UWI to positively impact regional development.”

Dr. Gail Baccus-Taylor

SENIOR LECTURER
DEPARTMENT OF CHEMICAL ENGINEERING
FACULTY OF ENGINEERING
ST. AUGUSTINE CAMPUS, TRINIDAD AND TOBAGO
Tel: (868) 663-1334 or 662-4394 ext 3408 • Email: Gail.Baccus-Taylor@sta.uwi.edu

PROFILE

Dr. Gail Baccus-Taylor is a graduate of The University of the West Indies, St. Augustine Campus, the UK’s University of Reading and the University of Wisconsin-Madison in the US. Dr. Baccus-Taylor is the recipient of multiple awards and scholarships including the CARICOM Secretariat/Chile Agribusiness Management Internship/Fellowship in Santiago, Chile (2001), Association of Commonwealth Universities (ACU) Fellowship (1995), and Latin American Scholarship Programme at American Universities (LASPAU) FULBRIGHT Scholarship, to name a few. Dr. Baccus-Taylor has also secured several research grants which include awards from the Caribbean Health Medical Research Council (CHMRC), Inter-American Development Bank and the UWI St. Augustine Research and Publication Fund. When not pursuing her academic interests, Dr. Baccus-Taylor enjoys hiking and lawn tennis.

RESEARCH INTERESTS

Dr. Baccus-Taylor was a member of the research team working on “Salmonella Enteritidis in the Caribbean – a Molecular and Epidemiological study – Trinidad and Tobago, Barbados and Jamaica”. Her research spans the areas of food product development and microorganisms in food safety and food product development, and includes investigations into microbiological contamination of foods & beverages and development and evaluation (physical, chemical, microbiological and sensorial characterisation) of value-added products from indigenous fruits, vegetables and starch-based commodities.