Faculty and Staff - Amanda Lathrop, PhD

Ph.D. Purdue University. Food Science, 2005
MS Purdue University. Food Science, 2002
BS California Polytechnic State University. Food Science, 1999

Recent year teaching assignments
Introduction to Food Science (FSN 125)
Food Processing Operations (FSN 204)
Elements of Food Processing (FSN 230)
Food and Wine Plant Sanitation (FSN 270)
Principles of Food Safety and Hazardous Analysis (FSN 275)

Current research projects
Survival of Salmonella in bakery products.

Safety of packaged, fresh-cut leafy greens with the goal to determine the potential for growth of E. coli O157:H7 and Listeria monocytogenes under retail storage conditions.

Safety of Reduced Sodium Dairy Products with the goal to determine the survival of pathogenic microorganisms in low sodium mozzarella cheese and to determine the effect of added antimicrobials/bacteriocins on the survival of pathogenic bacteria in cheese.

She is also doing work on the application of novel antimicrobial systems in food systems and on food contact surfaces.

Future work includes the characterization of retail deli storage conditions and the determination of the potential for growth of pathogens under these conditions.