Indu Upadhyaya

Indu Upadhyaya serves as the Food Safety Assistant Extension Educator at the University of Connecticut's College of Agriculture, Health and Natural Resources. With a strong background in veterinary science and animal husbandry, she focuses on food safety extension programming that bridges research and practical application for stakeholders in Connecticut and beyond. Her work connects UConn's research capabilities with industry needs in food safety and microbiology.

Dr. Upadhyaya's educational background includes:

• PhD in Animal Science from the University of Connecticut (2015)
• MVSc in Veterinary Biochemistry from Rajiv Gandhi Institute of Veterinary Education and Research, Pondicherry, India (2010)
• DVM (equivalent to Bachelor of Veterinary Science and Animal Husbandry) from Rajiv Gandhi Institute of Veterinary Education and Research, Pondicherry, India (2008)

Her research interests center on food safety microbiology with particular emphasis on natural antimicrobial interventions for controlling foodborne pathogens. She specializes in developing plant-derived antimicrobial treatments for poultry and fresh produce safety, focusing on alternatives to traditional chemical sanitizers. Her work bridges the gap between laboratory research and practical food safety applications in the food industry.

Analysis of her publication record reveals a consistent research trajectory focused on natural antimicrobial compounds for food safety applications. Her work primarily investigates plant-derived compounds like trans-cinnamaldehyde, eugenol, and carvacrol for controlling pathogens such as Salmonella, Campylobacter, and Listeria in various food matrices including poultry products, eggs, and fresh produce. Recent work shows increasing sophistication with nanoemulsion technology and molecular investigations of antimicrobial mechanisms.

Dr. Upadhyaya has developed collaborative research programs across disciplinary boundaries, working with colleagues in microbiology, food science, and poultry science. Her extension work focuses on translating research findings into practical food safety interventions for farmers, processors, and consumers. She maintains an active laboratory in the Agricultural Technology Building at UConn where she conducts food safety research and extension activities.