Mary Anne Amalaradjou

Mary Anne Amalaradjou is an Associate Professor of Food Microbiology in the Department of Animal Science at the University of Connecticut. She holds a PhD in Animal Science (2010) and an MSc in Animal Biochemistry (2004) from UConn, alongside a DVM from Rajiv Gandhi Institute for Veterinary Education and Research, Pondicherry University (2002).

Education

• DVM, Rajiv Gandhi Institute for Veterinary Education and Research (RIVER), Pondicherry University, India (2002)
• MSc, Indian Veterinary Research Institute, India (2004)
• MSc, University of Connecticut (2009)
• PhD, University of Connecticut (2010)

Research Interests
Dr. Amalaradjou investigates pathogen survival mechanisms across the food chain, virulence factors, and probiotic applications to control foodborne pathogens. Her work also evaluates hurdle technologies to reduce pathogen transmission, explores probiotics as antibiotic alternatives in poultry, and examines functional foods for preventing gut pathologies.

Professional Engagement
She is funded by agencies like the Center for Produce Safety, USDA, NSF, and the Foundation for Food and Agriculture. Active in organizations such as IAFP, IFT, ASM, and PSA, she serves on expert panels including the US National Advisory Committee on Meat and Poultry Inspection (NACMPI) and FAO/WHO’s JEMRA. In 2023, she became a UConn Provost’s DEIJ Faculty Fellow.

Mentorship & Teaching
Dr. Amalaradjou teaches graduate courses on "Prebiotics and Probiotics" and undergraduate courses on "Food Microbiology and Safety" and "Scientific Writing in Food Microbiology." She mentors through UConn Connects, advises on diversity initiatives, and promotes equity in higher education.