Course Instructors

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Ramaswamy Anantheswaran, PhD
Professor
Department of Food Science, Penn State University
Swamy's research is focused on microwave processing of foods; Dielectric properties of food materials; Ingredient interactions during microwave heating of foods; Moisture and fat migration in confectionery products; Modified atmosphere and modified humidity packaging of fresh produce; High pressure processing; Diffusion of nisin through packaging materials.
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Martin Bucknavage
Senior Food Safety Extension Associate
Department of Food Science, Penn State University
Martin has 15 years of technical management experience in the food industry with a broad scope of capabilities, including quality system development, regulatory affair, and operational process analysis and improvement. He has experience in consulting and teaching in HACCP, food safety, food defense, food safety audits, and employee training programs.
Websites:
Martin Bucknavage
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Luke LaBorde, PhD
Professor
Department of Food Science, Penn State University

His current research interests include finding ways to minimize contamination of produce packing houses and food processing facilities with Listeria monocytogenes and other harmful microorganisms.  Luke's extension activities center on food safety and sanitation curriculum development for agricultural producers, packers, and processors of fresh and minimally processed produce. Most recently, his activities have included assisting the Pennsylvania food industry meet new regulatory requirements issued under the U.S. Food Safety Modernization Act.

Websites:
Luke LaBorde
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Michael J. Mero
Investigator
FDA
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David Park
Principal
Food-Defense, LLC
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Thomas Ragusa
Owner
Thermal Process Technology, Inc.
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William Smialek
Area Manager, Customer Technical Service
Silgan Containers
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