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Hassan Gourama, Ph.D.

  • Associate Professor of Food Science
  • Division of Science, Berks College
  • Department of Food Science, University Park
Hassan Gourama, Ph.D.
Penn State University
Berks College, Division of Science
201E Luerssen Building
Tulpehocken Road, P.O. Box 7009

Reading, PA 19610-6009
Email:
Work Phone: 610-396-6121

Education

  1. University of Nebraska-Lincoln, Ph.D., Food Science and Technology, 1991
  2. University of Nebraska-Lincoln, M.S., Food Science and Technology, 1986
  3. University of Minnesota, Graduate Course Work, 1983-84
  4. Institut Agronomique & Vétérinaire Hassan II (Rabat, Morocco) "Diplôme d'Ingenieur d'Application" - Food Technology (equivalent of B.S.), 1980

 

Research Interests:

  • Identification of food and airborne fungi, fungal growth and mycotoxin production; control of fungal contaminants and development of rapid detection methods for food-borne fungi
  • Food Microbiology
  • Food Safety

Teaching:

Courses Taught:

  • Introduction to Food Science
  • Introduction to Microbiology (Lectures & Laboratory)
  • Food Plant Sanitation
  • Improving Food Quality
  • Food Microbiology
  • Biotechnology
  • Food Mycology
  • Mycotoxins
  • First Year Seminars

Cooperative Extension  and Outreach Programs:

  • Molds and Yeasts in Foods
  • Mycotoxins
  • Microbial Food Safety
  • Food Service Safety
  • Food Microbiology Short Course
  • Food- and Airborne Fungi and Mycotoxins Short Course

Languages:

Fluent in English, French, and Arabic

Selected Publications

Draper, A., S. Doores, H. Gourama, and L. LaBorde.  (2016). Microbial survey of Pennsylvania surface water used for irrigating produce crops. Journal of Food Protection. V. 79, No.6, 902-912.

Fosayiro, S., R. Hovingh, H. Gourama, and C. Cutter.  (2016). Change in water activity and fungal counts of maize-pigeon pea flour during storage utilizing various packaging materials. Procedia Engineering 159, 72-76.

Gaydos, N., H. Gourama, J.  Scheinberg, C. Cutter, and J. Campbell.  (2016). Survival of spoilage microorganisms associated with the production of pickled sausage using a cold fill process. Food Protection Trends. V. 36, No.5, 348-356.

Gourama, H. (2015). A preliminary mycological evaluation of organic and conventional foods. Food Protection Trends, 35(5), 385-391.

Gourama, H., L. B. Bullerman, and A. Bianchini. 2015. Toxigenic Fungi and Fungal Toxins. In: Compendium of Methods for the Microbiological Examination of Foods, 5th Ed. American Public Health Association, Washington, D.C.

Fidan O. Can., A. Demirci., V. Puri, and H. Gourama. 2014. Decontamination of Hard Cheeses by Pulsed UV-Light. J. of Food Protection. V.77, No.10, 1723-1731.

Gourama, H. 2013. Filamentous Fungi (Molds): Role in Food Flavor Formation. In Encyclopedia of Biotechnology in Agriculture and Food. Taylor and Francis: New York, Published online: 24 Feb 2013; 1-4.

Gourama, H. 2006. Methods for Detection of Molds and Mycotoxins. In Handbook of Food Science, Technology and Engineering, 4 Volume Set. Hui, Y. H., E. Castell-Perez, L.M. Cunha, I. Guerrer Legarreta, H.H. Liang, Y.M. Lo, D.L. Marshall, W.K. Nip, F. Shahidi, F. Sherkat, R.J. Winger, and K.L. Yam (Eds). CRC Press, Boca Raton, FL, Volume IV. Food Technology and Food Processing. Chapter 189, P.1-9.

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.

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.

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

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.

El-Halouat, A, H. Gourama, M.Uyttendaele, and J.M. Debevere. 1998. Effects of Modified Atmosphere Packaging and Preservatives on the Shelf-life of High Moisture Prunes and Raisins. Int. J. of Food Microbiology. 41, 177-184.

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

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

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

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. Antimycotic and Antiaflatoxigenic Effect of Lactic Acid Bacteria. J. Food Protection. 57, 1275-1280.

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., 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., B. Letutour, A. Tantaoui-Elaraki, M. Benbya and L.B. Bullerman. 1989. Effects of Oleuropein, Tyrosol, and Caffeic Acid on the Growth of Molds Isolated from Olives. J. Food Protection. 52, 264-266.

Gourama, H. and L.B. Bullerman. 1988. Mycotoxin Production by Molds Isolated from “Greek-Style” Black Olives. J. Food Protection. 52, 81-90.

Gourama, H. and L.B. Bullerman. 1988. Effects of Potassium Sorbate and Natamycin on Growth and Penicillic Acid Production by Aspergillus ochraceus. J. Food Protection. 51, 139-144.

Gourama, H. and L.B. Bullerman. 1987. Effects of Oleuropein on Growth and Aflatoxin Production by Aspergillus parasiticus NRRL 2999. Lebensmittel-W. und Technologie. 20, 226-228.

Gourama, H., A. Tantaoui-Elaraki, and M. Fares. 1985. Toxigénèse et activite lipolytique de souches d’Aspergillus flavus et d’ A. ochraceus isolées d’ olives. Actes. Inst. Agro. Vet. Vol. 5(1&2). (IAV. Hassan II, Morocco). (In French).

 

 

 

Research Interests

Plant and Mushroom Products Researchers

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.

Food Safety Researchers

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.

Food Microbiology

Food microbiology and mycology with emphasis on teaching and extension activities associated with food pathogens and their control.