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Hassan Gourama, Ph.D.

Associate Professor of Food Science
Penn State – Berks Campus

236 Luerssen Building, Division of Science
Penn State University - Berks Campus
P.O. Box 7009, Tulpehocken Rd.
Reading, PA 19610-6009

Email: hxg7@psu.edu

Phone: 610-396-6121

Education:

University of Nebraska-Lincoln, Ph.D. Food Science and Technology, December 1991.
University of Nebraska-Lincoln, M.S. Food Science and Technology, May 1986.
University of Minnesota, Graduate course work, 1983-84.
Institut Agronomique & Vétérinaire Hassan II (Rabat, Morocco) "Diplôme d'Ingenieur d'Application" - Food Technology (equivalent of B.S.), August 1980

Biography:

Research Interests:

Significance of molds and mycotoxins in foods: identification of molds, mold growth and mycotoxin production; control of mold contaminants and development of rapid detection methods for molds. The detection and control of bacterial pathogens in foods.

Extension Programs:

Conduct educational and technical programs in the areas of microbial food safety and processing to the food industry and county extension agents in Southeastern Pennsylvania.
Molds and Yeasts in Foods
Mycotoxins in Foods
Microbial Food Safety
Food Service Safety
Food Microbiology Short Course

Courses Taught:

Introductory Food Science, Introductory Microbiology (Lecture and Laboratory), Improving Food Quality, Food Plant Sanitation, Applied Microbiology, and Food Mycology and Mycotoxicology.

Languages:

Fluent in English, French, and Arabic

Selected Publications:

Referred Papers
Gourama, H., W.Y.J. Tsai, and L.B. Bullerman. 1991. Growth and Production of Enterotoxins A and D by Staphylococcus aureus in Salad Bar Ingredients and Clam Chowder. J. Food Protection. 54, 844-847.

Gourama, H. and L.B. Bullerman. 1995. Relationship between Aflatoxin Production and Mold Growth as Measured by Ergosterol and Plate Count. Lebensmittel-W. und Technologie. 28, 185-189.

Gourama, H. and L.B. Bullerman. 1995. Antimycotic and Antiaflatoxigenic Effect of Lactic Acid Bacteria. J. Food Protection. 57, 1275-1280.

Gourama, H. and L.B. Bullerman. 1995. Detection of Molds in Foods and Feed: Potential Rapid Methods. J. Food Protection. 58, 1389-1394.

Gourama, H. and L.B. Bullerman. 1995. Aspergillus flavus: Aflatoxigenic Fungi of Concern in Foods and Feed. F. Food Protection. 58, 1395-1404.

Gourama, H. 1997. Inhibition of Growth and Mycotoxin Production of Penicillium by Lactobacillus Species. Lebensmittel-W.und Technologie. 30, 279-283.

Gourama, H. and L.B. Bullerman. 1997. Anti-aflatoxigenic Activity of Lactobacillus casei pseudoplantarum. Int. J. Food Microbiology. 34, 131-134.

Lash, B.W., H.Gourama, and T.M. Mysliwiec. 2002. Microscale Assay for Screening of Inhibitory Activity of Lactobacillus. Bio Techniques. 33, 2-4.

Okull, O.D., R.B. Beelman, and H. Gourama. 2003. Antifungal Activity of 10-Oxo-trans-8-decenoic Acid and 1-Octen-3-Ol against Penicillium expansum in Potato Dextrose Agar Medium. J. Food Protection. V.66, No.8, 1503-1505.

Lash, B.W., T.M. Mysliwiec, and H. Gourama. 2005. Detection and Partial Characterization of a Broad-range Bacteriocin Produced by Lactobacillus plantarum (ATCC 8014). Food Microbiology. 22, 199-204.

Book Chapters:

Bullerman, L.B., and H. Gourama. 2001. Toxigenic Fungi and Fungal Toxins. Ch.43. P.439-461. In: Compendium of Methods for the Microbiological Examination of Foods, 4th Ed. American Public Health Association, Washington, D.C.

Jyoti, S., H. Gourama, S.L. Cuppett, and L.B. Bullerman. 2003. Controlled Atmosphere Storage - Applications for Bulk Storage of Foodstuffs: Effects on Fruits and Vegetables. Encyclopedia of Food Science and Nutrition. Academic Press, London, 1601-1607.

Gourama, H. Methods for Detection of Molds and Mycotoxins. 2006. In: Y.H. Hui et al. Eds. Handbook of Food Technology and Engineering. Marcel Dekker, Inc.

Research Interests:

Food Microbiology:: Food microbiology and mycology with emphasis on teaching and extension activities associated with food pathogens and their control.
Food Safety:: Significance of molds and mycotoxins in foods: identification of molds, mold growth and mycotoxin production; control of mold contaminants and development of rapid detection methods for molds. The detection and control of bacterial pathogens in foods.
Plant and Mushroom Products:: Significance of molds and mycotoxins in foods: identification of molds, mold growth and mycotoxin production; control of mold contaminants and development of rapid detection methods for molds. The detection and control of bacterial pathogens in foods.