Identify, isolate, engineer, and test traditional and natural growth inhibitors in prepared foods and media systems; Identify formulation strategies to control bacterial pathogens in processed foods; Identify processing methods to inactivate bacterial pathogens in processed foods; Thermal inactivation
 | Kathleen Glass 3157 Microbial Sciences Building kglass@wisc.edu (608) 263-6935 |
 | Nancy P. Keller 3476 Microbial Sciences Building npkeller@wisc.edu (608) 262-9795 |
 | Andrew Milkowski milkowski@wisc.edu (608) 263-6826 |
 | Kristin Schill 3201 Microbial Sciences kristin.schill@wisc.edu (608) 264-1368 |
 | Jeff Sindelar jsindelar@wisc.edu (608) 262-0555 |
 | Jae-Hyuk Yu 3155 Microbial Sciences Building jyu1@wisc.edu (608) 262-4696 |
