Microbial Inactivation Professors and Supervisors

Shaun CrossView profile

Assistant Professor

University of Nebraska-LincolnUnited States

Shaun Cross, PhD, is an Assistant Professor in the Department of Environmental, Agricultural, and Occupational Health at the University of Nebraska Medical Center (UNMC) College of Public Health, where he joined in 2022. His research integrates wet-lab and computational genomics to advance pathogen detection and understanding within the One Health framework. Education: PhD in Microbiology, Colorado State University (2020) BS in Biology, Brigham Young University-Idaho (2016) Research Interests: Dr. Cross focuses on three interconnected areas: Pathogen surveillance for early detection of emerging threats, One Health approaches examining human-animal-environment interfaces, and Vector-borne diseases transmitted by arthropods. His lab develops novel genomic sequencing methods to identify known and unknown microbial agents, with applications in public health and infectious disease control. Research Output: His recent publications (2020-2023) span virology, genomics, and public health, featuring studies on viral pathogenesis in model systems (e.g., Drosophila), viral myocarditis mechanisms, reovirus virulence factors, and a novel whole-virion COVID-19 vaccine candidate. This body of work demonstrates a strong translational focus from basic discovery to therapeutic interventions. Teaching and Mentorship: An advocate for active learning and inclusive pedagogy, Dr. Cross emphasizes diverse learning styles and continuous improvement in teaching practices. He is committed to fostering a classroom environment that values individual contributions from varied cultural and academic backgrounds. Research Environment: Dr. Cross leads a research laboratory at UNMC and is affiliated with the Nebraska Center for Virology, where he collaborates on interdisciplinary projects addressing viral threats through genomic and computational approaches.

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Aliyar FouladkhahView profile

Associate Professor

Tennessee State UniversityUnited States

Dr. Aliyar Fouladkhah is an Associate Professor in the Department of Agricultural and Environmental Sciences at Tennessee State University's College of Agriculture. With expertise spanning food microbiology, public health, and climate change impacts on food safety, Dr. Fouladkhah leads research on antimicrobial interventions against foodborne pathogens and serves as a key resource for food safety outreach and education in Tennessee and beyond. Dr. Fouladkhah's educational background includes: PhD in Meat Science and Food Safety (Food Microbiology) from Colorado State University MS in Food Science & Nutrition from Colorado State University Graduate Certificates in Applied Statistics and Data Analysis, and Regulatory Affairs AP MPH in Applied Biostatistics and Epidemiology from Yale University School of Public Health Additional Certificates in Regulatory Affairs and Climate Change and Health from Yale Dr. Fouladkhah's research focuses on critical food safety challenges including antibiotic resistance in changing climate conditions, ecology of planktonic cells and biofilms of foodborne bacteria, and foodborne disease epidemiology. His work examines innovative interventions such as high-pressure processing combined with natural antimicrobials to combat pathogens like Listeria monocytogenes , Salmonella , and Shiga toxin-producing E. coli . His extension work centers on Food Safety Modernization Act (FSMA) compliance and HACCP implementation for small producers and food manufacturers. Analysis of Dr. Fouladkhah's recent publications reveals a strong emphasis on the intersection of food safety, climate change, and public health. His research increasingly addresses how changing environmental conditions impact foodborne pathogen behavior and resistance mechanisms. A significant portion of his work focuses on developing synergistic antimicrobial interventions that combine physical methods like high-pressure processing with natural compounds to enhance food safety while maintaining product quality. Dr. Fouladkhah has received numerous prestigious awards recognizing his contributions to public health and food safety: Excellence in Climate Leadership Award from the Center for Climate Health and Equity of American Public Health Association (2024) APHA Catherine Cowell Award for excellence in public health nutrition (2024) USAID Volunteer of the Year Award (2020) Distinguished Industrial Scientist Award from Tennessee Academy of Science (2022) Outstanding Service Award from Yale Alumni Association (2022) As a principal investigator, Dr. Fouladkhah has secured multiple USDA-NIFA grants totaling over $2 million, with current projects including "Public Health Microbiology and Process Authority Support for Tennessean Entrepreneurs" ($300,000) and as Co-PI on the Southern Regional Center for FSMA Food Safety Training ($990,000). His grant portfolio demonstrates strong alignment between research, extension, and educational initiatives addressing food safety challenges for small producers and processors. Dr. Fouladkhah also serves as a process authority for food manufacturers and regularly provides technical assistance to entrepreneurs. Dr. Fouladkhah leads the Public Health Microbiology Research and Outreach Laboratory at Tennessee State University, which focuses on developing evidence-based interventions against foodborne pathogens. The lab collaborates with industry partners including Pressure BioScience Inc. and has conducted international training programs in countries including Haiti, Jamaica, and Georgia, focusing on building local capacity for food safety testing and implementation of modern food safety practices.

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Agnes Kilonzo-NthengeView profile

Research Professor

Tennessee State UniversityUnited States

Agnes Kilonzo-Nthenge is a Research Professor in the Department of Agricultural and Environmental Sciences at Tennessee State University's College of Agriculture, where she has served since 2003. She teaches Food Microbiology (AGSC 3530) and maintains an active research program focused on critical food safety challenges from farm to consumer. Her academic credentials include: B.Sc (Ag) from the University of East African, Eldoret, Kenya M.Sc from Tuskegee University, Tuskegee, Alabama Ph.D. from Auburn University, Auburn, Alabama Dr. Kilonzo-Nthenge's research centers on antimicrobial resistance in foodborne pathogens, microbial safety of fresh produce, and home environment microbiology. Her work investigates pathogen transmission routes, resistance mechanisms in retail foods, and contamination risks in domestic settings, with direct implications for public health interventions and consumer education. Her publication record (2006-2015) reveals persistent investigation into foodborne pathogens across poultry, beef, and produce matrices. Key patterns include antimicrobial resistance profiling in retail meats, domestic kitchen contamination pathways, and validation of decontamination methods like gamma irradiation. Her studies consistently bridge laboratory science with real-world food handling practices. Her notable recognitions include: Distinguished Research Support Scientist Award (December 2007) Auburn University Presidential Graduate Fellowship (1999-2003) Certificate of Excellence in Research, Auburn University (2000) Institute of Food Technology Paper Competition Award (2000) While specific advising relationships aren't documented, her extensive publication record suggests significant mentorship of junior researchers. Her sustained output indicates successful acquisition of research funding throughout her career, though specific grants aren't itemized in available materials. Her collaborative publication pattern across multiple institutions indicates active participation in interdisciplinary food safety networks, though specific laboratory facilities aren't detailed in the source materials.

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Henrik SiegumfeldtView profile

Associate Professor

University of CopenhagenDenmark

Henrik Siegumfeldt is an Associate Professor in the Department of Food Science at the Faculty of Science, University of Copenhagen. His research focuses on both positive and negative aspects of food microbiology, with particular expertise in fermentation processes, spoilage mechanisms, and pathogenicity of microorganisms. He teaches general food microbiology and contributes to specialized courses in Brewing Science and Dairy Microbiology. Dr. Siegumfeldt's educational background includes a Ph.D. (defended May 2000) with the thesis "The dynamics of pHi regulation in lactic acid bacteria" and an MSc (defended October 1997) with the thesis "Physiological studies of Saccharomyces cerevisiae during fermentation of beer". His research interests span multiple areas of food microbiology, with particular emphasis on bioimaging and single cell studies of microorganisms in food matrices. He has developed expertise in fluorescence microscopy techniques to study bacteria in dairy products, single cell growth dynamics, rapid detection methods for physiological changes, and adhesion dynamics of microbial cells. His work bridges fundamental microbiology with practical applications in food safety and quality. Analysis of his recent publications reveals a strong focus on microbial behavior in food systems, particularly examining bacteria in fermented products like beer, wine, and dairy. His research integrates advanced imaging techniques with microbial physiology to address food safety challenges and improve fermentation processes. Key themes include stress responses of foodborne microorganisms, microbial interactions in complex food matrices, and development of novel monitoring tools for industrial applications. Administratively, Dr. Siegumfeldt serves as Head of Studies for the MSc in Food Science and Technology since 2008, and previously held the same position for BSc programs (2008-2015) and was Head of the Food Microbiology Section (2009-2010). He has supervised 4 PhD students (3 completed, 1 active) and chaired 17 assessment committees. His research leadership includes management of 5 scientific projects with 9.4 million DKK in external funding. He has an extensive publication record with 71 research outputs including 48 journal articles, and is actively engaged in knowledge dissemination through 22 activities and 12 media contributions focused on food safety and brewing science.

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