معرفی
Dr. Carla L. Schwan is an Assistant Professor and Extension Food Safety Specialist at the University of Georgia’s College of Family and Consumer Sciences, Department of Nutritional Sciences. She serves as the director of the National Center for Home Food Preservation, focusing on microbial validation of preservation methods and consumer food safety education. Her work bridges academic research with practical outreach through training programs and international collaborations.
- Doctor of Philosophy in Food Science, Kansas State University (2020)
- Master of Science in Food Science, Kansas State University (2015)
- Bachelor of Science in Food Science and Technology, Federal University of Santa Maria (2012)
Her research spans home food preservation, antimicrobial resistance, and food safety in informal markets. She combines laboratory studies on pathogen survivability with community-based training programs, emphasizing culturally relevant solutions in countries like Cambodia and Ethiopia. Her recent work explores digital misinformation in food safety and the intersection of food access and microbial contamination.
Dr. Schwan’s publications reflect a strong focus on Salmonella and E. coli pathogen analysis in diverse settings, from swine feed mills to informal markets. Her articles highlight the need for validated preservation protocols (e.g., kombucha brewing) and cross-disciplinary approaches to food security. Trends include global health implications, microbial genomics, and practical safety toolkits.
Scientific recognition includes the
- Graduate Student Council Award (2020)
- Cochran Fellowship (2019)
- Extraordinary Student Award (2019)
- Student Travel Scholarship (2018)
Dr. Schwan leads annual in-service training programs for UGA faculty and has collaborated on projects in six countries. She emphasizes international food safety and community empowerment via the National Center for Home Food Preservation, which she directs. Her lab integrates research with public health messaging.
