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Food Microbiology

Of major importance is the study of microorganisms causing food spoilage. However "good" bacteria such as probiotics are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yoghurt, other fermented foods, bread, beer and wine.

Food safety is a major focus of food microbiology involving the handling, preparation, and storage of food in ways that prevent foodborne illness.

Foodborne pathogens are the leading causes of illness and death in less developed countries killing approximately 1.8 million people developed countries foodborne pathogens are responsible for millions of cases of infectious gastrointestinal diseases each year, costing billions of dollars in medical care and lost productivity.

  • Professor of Food Science
  • Assistant Director of Food Safety & Quality Programs
  • Food Safety Extension Specialist - Muscle Foods
  • Chair of the Food Safety Impact Group


814-865-8862

Controlling the microbiological quality and safety of muscle foods; HACCP for meat processors; intervention technologies for reducing pathogens; application of food grade antimicrobials, including bacteriocins; investigating the association/attachment of bacteria to surfaces.

  • Associate Professor Emeritus of Food Science


814-863-2956

Thermal resistance of microorganisms and microwave inactivation of pathogens; characterization of Sporolactobacillus and other Bacillus-Lactobacillus intermediates; growth and survival of Listeria in dairy foods; influence of cold shock proteins in survival at refrigeration temperatures.

  • Associate Professor of Food Science


814-867-0439

Molecular biology and genomics of foodborne pathogens. Diversity of pathogenic Escherichia coli strains; mechanisms of survival in the environment and food products.

  • Associate Professor of Food Science
  • Division of Science, Berks College
  • Department of Food Science, University Park


610-396-6121

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

  • Professor Emeritus of Food Science


814-863-1372

Heat resistance of Listeria monocytogenes; role of heat shock proteins in thermotolerance; recovery of injured foodborne pathogens; novel, rapid methods for the detection of foodborne pathogens; control of foodborne pathogens in meat, poultry, egg and dairy products.

  • Professor and Head of Food Science


814-863-2959

Understanding the relationship of processing parameters to microstructure and sensory attributes of cultured dairy products and ice cream, exopolymer-production of Lactobacillus delbrueckii subsp. bulgaricus; application of colicins as preservatives in food systems.