Naveen Chikthimmah, Ph.D.

Courses Taught:

FD SC 105 - FOOD FACTS AND FADS (3 credits): A general education course that discusses the role and impact of modern food technology on society and the individual.

FD SC 200 - INTRODUCTION TO FOOD SCIENCE (3 credits): General overview and principles in food chemistry, food microbiology, food engineering and nutrition; food constituents and properties; quality and safety; preservation methods; processing plant and animal products.

FD SC 201 - INTRODUCTION TO FOOD SCIENCE PRACTICUM (1 credit): Demonstrations to illustrate chemical reactions in food systems; visits to campus and area food production and processing operations.

Recruitment Coordination:

Coordinating activities to enhance the Food Science undergraduate program; a central point for student contact with the department; developing and implementing recruitment programs specific to the department by working closely with faculty, staff, and students.

Recent Publications:

Refereed Journals

Chikthimmah N, LaBorde LF, and Beelman RB. (2007) The effect of washing and slicing operations on the survival behavior of Listeria monocytogenes and Salmonella sp. in fresh mushrooms during postharvest storage. Mushroom News - Peer reviewed Science and Technology section. September 2007: 4-13.

Chikthimmah N, LaBorde LF, and Beelman RB. (2005) Hydrogen peroxide and calcium chloride added to irrigation water as a strategy to reduce bacterial populations and to improve quality of fresh Agaricus mushrooms. Journal of Food Science. 70 (6): 273-278.

Beelman RB, Royse D, and Chikthimmah N. (2003) Bioactive components in button mushroom Agaricus bisporus (J. Lge) Imbach of nutritional, medicinal, and biological importance (Review). International Journal of Medicinal Mushrooms. 5: 321-337.

Chikthimmah N, LaBorde LF, and Beelman RB. (2003) Critical factors affecting the destruction of Escherichia coli O157:H7 in apple cider treated with fumaric acid and sodium benzoate. Journal of Food Science. 68 (4): 1438-1442.

Chikthimmah N, Anantheswaran RC, Roberts RF, Mills EW, and Knabel SJ. (2001) Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction of Escherichia coli O157:H7 during processing of Lebanon bologna. Journal of Food Protection. 64 (8): 1145-1150.

Chikthimmah N, and Knabel SJ. (2001) Survival of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in and on vacuum packaged Lebanon style bologna stored at 3.6 C and 13.0 C. Journal of Food Protection. 64 (7): 958-963.

Chikthimmah N, Guyer RB, and Knabel SJ. (2001) Validation of a 5-log reduction of Listeria monocytogenes following simulated commercial processing of Lebanon bologna in a model system. Journal of Food Protection. 64 (6): 873-876.

Book Chapters

Chikthimmah N, and Floros, JD. (2007) Challenges to food science in the U.S. Food Technology. 38-44. March 2007.

Chikthimmah N, and Beelman RB. (2005) Microbial spoilage of fresh mushrooms. In Microbiology of Fruits and Vegetables. Sapers GM, Gorny JR, and Yousef AE. (eds.). CRC Press, Pp135-158.

Non-refereed Journals and Conference Proceedings

Chikthimmah N, Beelman RB, and LaBorde LF. (2006). Sphagnum peat casing soils do not permit the survival of Listeria monocytogenes and Salmonella sp. Mushroom News. September 2006.

Beelman RB, Royse D, and Chikthimmah N. (2004) Comparison of nutritional components between the button, shiitake, and oyster mushrooms. Mushroom News. February 2004. 12-23.

Comes JE, Chikthimmah N, Beckert D, and Beelman RB. (2004) Evaluation of 10-oxo-trans-8-decenoic acid (ODA) in combination with conventional acidulants to reduce E. coli O157:H7 populations in apple cider. Proceedings of the XVI th International Congress on the Science and Cultivation of Edible and Medicinal Fungi. Romaine P, Keil C, Rinker D and Royse DJ (eds.), Miami, FL. Pp 565-572.