基本信息
浏览量:1
职业迁徙
个人简介
Our lab is interested in the development of scientifically valid intervention strategies that improve food safety and microbial quality. Through research, teaching, and extension, we work to develop interventions that: 1) mitigate cross-contamination and 2) enable targeted recognition of microbial spoilage potential and environmental persistence.
Mitigate cross-contamination
Cross-contamination of bacteria, fungi, or allergenic residues from surfaces into food can result in foodborne disease or premature product spoilage. But, developing interventions to prevent this from happening is challenging because food production environments are complex and highly variable. We look at interventions, like sanitation, as a process and use systems thinking, engineering tools, and leverage an applied understanding of food processing and connections with the industry to address this challenge.
Enable targeted recognition of microbial spoilage potential and persistence
Quality issues resulting from microbial food spoilage are a significant problem and contribute to waste, consumer dissatisfaction, and threaten brand protection. We work to enhance the industry’s control over spoilage biota and foodborne pathogens by leveraging molecular biology, genomics, and metagenomics to move the field beyond simplistic assessments. Our goal is to develop more user-friendly, rapid tools to increase our understanding of the risk of spoilage or environmental persistence.
Mitigate cross-contamination
Cross-contamination of bacteria, fungi, or allergenic residues from surfaces into food can result in foodborne disease or premature product spoilage. But, developing interventions to prevent this from happening is challenging because food production environments are complex and highly variable. We look at interventions, like sanitation, as a process and use systems thinking, engineering tools, and leverage an applied understanding of food processing and connections with the industry to address this challenge.
Enable targeted recognition of microbial spoilage potential and persistence
Quality issues resulting from microbial food spoilage are a significant problem and contribute to waste, consumer dissatisfaction, and threaten brand protection. We work to enhance the industry’s control over spoilage biota and foodborne pathogens by leveraging molecular biology, genomics, and metagenomics to move the field beyond simplistic assessments. Our goal is to develop more user-friendly, rapid tools to increase our understanding of the risk of spoilage or environmental persistence.
研究兴趣
论文共 20 篇作者统计合作学者相似作者
按年份排序按引用量排序主题筛选期刊级别筛选合作者筛选合作机构筛选
时间
引用量
主题
期刊级别
合作者
合作机构
International journal of food microbiology (2023): 110405-110405
Journal of food protectionno. 8 (2023): 100114-100114
引用0浏览0WOS引用
0
0
加载更多
作者统计
合作学者
合作机构
D-Core
- 合作者
- 学生
- 导师
数据免责声明
页面数据均来自互联网公开来源、合作出版商和通过AI技术自动分析结果,我们不对页面数据的有效性、准确性、正确性、可靠性、完整性和及时性做出任何承诺和保证。若有疑问,可以通过电子邮件方式联系我们:report@aminer.cn