INTER-INSTITUTIONAL COLLABORATION TO RECRUIT AND TRAIN A CADRE OF FOOD SCIENCE, FOOD SAFETY AND FOOD MICROBIOLOGY GRADUATES
Dairy and Functional Foods
2012 Annual Report
1a.Objectives (from AD-416):
To collaborate with Delaware State University (DSU) on mentoring and training up to six Masters degree students in topics related to food processing and food safety.
1b.Approach (from AD-416):
The faculty of Delaware State University does not have expertise in food safety or certain food processing techniques or the facilities to conduct food safety and processing research. They propose that their Masters students satisfy their theses requirements by working with ARS Scientists on topics related to the use of food processing and related techniques that ensure food safety, as agreed upon by ARS scientists and DSU professors. This program will allow DSU to train students in food safety and food processing. This program will allow DSU students to obtain a Masters of Agriculture degree with a specialization in food safety.
The research interests of master’s degree candidates were matched with those of ARS scientists. This year, two students worked with scientists in the Food Safety Interventions and the Molecular Characterization of Foodborne Pathogens Research Units. One of the students finished a master’s thesis on “ The fate of Listeria Monocytogenes and Escherichia coli 0157:H7 on goetta during refrigerated storage.” The second student finished a master’s thesis on “The influence of arbuscular mycorrhizal fungi on survival of salmonella and E. coli 0157:H7 in soil and internalization into Lactus Sativa roots and stems.” An additional collaboration was established with a new DSU professor and master’s student to produce low cholesterol dairy products.