University of Georgia
Dr. Yen-con Hung
Dr.Yen-Con Hung is a professor in the Department of Food Science and Technology at the University of Georgia. Dr. Hung is the principle investigator of this USDA-AFRI funded integrated food safety project. His area of expertise is on applying the fundamentals of engineering science to biological materials to ensure the high quality and safety of food products. Dr. Hung is a world-renowned scientist in the application of electrolyzed oxidizing (EO) water for food safety. In the current project, Dr. Hung’s lab is actively involved in the research on EO water wash, chemical treatments, UV, IR and UV-TiO2treatments at various stages of beef processing and supply chain to ensure microbial safety.
Dr. Tong Zhao
Dr. Tong Zhao is an assistant research scientist in the Center for Food Safety at the University of Georgia. Dr. Zhao is an expert food microbiologist and is primarily responsible for investigating the feasibility of LA-SDS wash treatments on beef carcass and beef cuts to inactivate STEC and other indicator microorganisms.
Dr. Michael Doyle
Dr. Michael Doyle is a regents professor of food microbiology in the Department of Food Science and Technology and the director of the Center for Food Safety at the University of Georgia. Dr. Doyle’s research is in the area of food microbiology and focuses on bacterial foodborne pathogens.
Dr. Jennifer Cannon
Dr. Jennifer Cannon is an assistant professor of food virology in the Department of Food Science and Technology and the Center for Food Safety at the University of Georgia. Dr. Cannon is responsible for evaluating the prevalence of viruses in cattle and beef products as well as to evaluate the efficacy of UV activated TiO2 coatings to inactivate viruses on food contact and non-food contact surfaces.
Dr. Anand Mohan
Dr. Anand Mohan is an assistant professor and Extension meats specialist in the Department of Food Science and Technology at the University of Georgia. Dr. Mohan’s research in this project focuses on evaluating the effectiveness of radio frequency (RF) treatment on beef and beef products to inactivate foodborne pathogens as well as Extension and outreach activities.
Dr. Yiping Zhao
Dr. Yiping Zhao is a professor of physics in the Department of Physics and Astronomy and the director of Nanoscale Science and Engineering Center at the University of Georgia. Dr. Zhao’s lab is involved in fabricating UV and visible light activated bactericidal nano-coatings on food contact and non-food contact surfaces.
Dr. Alexander Stelzleni
Dr. Alexander Stelzleni is an assistant professor and meat scientist in the Department of Animal and Dairy Science at the University of Georgia. Dr. Stelzleni’s research focus is on evaluating the quality of beef and beef products subjected to the intervention techniques used in this project.
Dr. Joseph Bosilevac
Dr. Joseph Bosilevac is a research microbiologist with USDA-ARS at the Meat Animal Research Center.
Dr. David King
Dr. David King is a research food technologist with USDA-ARS at the Meat Animal Research Center.
Dr. Parr Rosson , III
Dr. Parr Rosson III is a professor and head of the Department of Agricultural Economics at Texas A&M University. Dr. Rosson is responsible for evaluating the feasibility and cost-benefit analyses of implementing the new technologies identified or developed from this project in beef processing and supply chain.