Agriculture and Related Sciences

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FFA at DSU

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Delaware State University Collegiate FFA was chartered in 1992. This chapter in based on Delaware State University's campus in Dover.

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Mission FFA makes a positive difference in the lives of students by developing their potential for premier leadership, personal growth and career success through agriculture education. Purpose Collegiate FFA enhances the collegiate experience through service and engagement to create premier leaders, enable personal growth, and ensure career success.​​ Activities Our officer team and members participate in activities such as attending local high school FFA banquets, our semi-annual Adopt-A-Highway clean-up, our annual Jack-O-Lantern contest, the Arbor Day celebration on our campus and the trade show at the National FFA Convention in Indianapolis, Indiana.  Our chapter has continued the tradition of adopting a family every Thanksgiving holiday. During the Delaware State Fair in July, our chapter showcases our display board which represents all of our most recent activities and accomplishments The members participating in DSU FFA's activities are able to do so through funding obtained from our annual citrus sale, our biannual banquet and silent auction, and our annual plant sale. The plants sold in our plant sale are grown on site in our James W. W. Baker Building Greenhouse. (FFA students participating in their semi-annual "Adopt-A-Highway" clean up)
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FFA is a student organization of the College of Agriculture and Related Sciences
 


FFA Staff and Officers


Dr. Richard Barczewski, Advisor
Mr. Alex Meredith
, Co-Advisor

President
Taylor Pleasanton, sophomore 

Vice-President
Elizabeth Seaman, sophomore 

Treasurer
Rodney Wilson Jr.,  sophomore

Secretary
Allison Strouse, sophomore 
 
 

 

 

 

MANRRS at DSU

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Minorities in Agriculture, Natural Resources and Related Sciences 

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Changing the Face of Agriculture by Linking Hands around the World   2014-2015 DSU MANRRS Chapter members (L to R): Gabrielle Delima, national vice president of undergraduates – Region I; Akida Ferguson, president; Lasheeda Brooks; Debbielynn Mayo, secretary; Mrs. Chandra Owens, Advisor; Kierra Johnson, historian; Daisha Capers; and Lamar Chandler, treasurer.   (From left) Saundra Wheeler, MANRRS Region I Graduate Student VP, DSU’s Gabrielle Delima, Region I Undergraduate Student VP, and Dr. B. Michelle Harris, UDC advisor for MANRRS (right), present a gift to guest speaker Dr. Loston Rowe, DuPont Crop Protection. Dr. Rowe spoke during the MANRRS Region I Cluster meeting, held in the MLK Student Center on the DSU campus, November 8 – 9, 2014.   MANRRS members, Region I, listen intently to guest speaker Dr. Loston Rowe.    
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Mission

To promote academic and professional advancement by empowering minorities in agriculture, natural resources and related sciences.

Purpose

"We, the members of this society, pledge to support endeavors that will always foster and promote the agricultural sciences and related fields in a positive manner among ethnic minorities. We also pledge to initiate and participate in activities and programs that will ensure that ethnic minorities will also be involved in and associated with the agricultural sciences and related fields. We pledge to work for the inclusion, achievement, and advancement of all people in the agricultural sciences."

Activities

  • Semi-annual Adopt-A-Mile highway clean up
  • Community Garden with the USDA Service projects for the underserved in the surrounding community
  • College of Agriculture and Related Sciences outreach activity assistance

History

Minorities in Agriculture, Natural Resources and Related Sciences (MANRRS) began as a shared vision by a group of agriculture students and faculty members at Michigan State University and Pennsylvania State University. Their goal was to develop partnerships between minority students and professionals within academic institutions, government, and agriculturally-related industries. That commitment led to the first national MANRRS conference, held at Michigan State University, in 1986. Since then, MANRRS has become a national organization comprised of thousands of student and professional members.

MANRRS is a non-profit, national society that welcomes membership of people of all racial and ethnic groups who are interested in agricultural careers and those in related sciences. MANRRS members are encouraged to be full participants in other professional societies for their basic disciplinary and career interests. However, MANRRS attempts to provide networks to support professional development of minorities.

 

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MANRRS is a student organization of the College of Agriculture and Related Sciences


MANRRS Advisors and Officers


Advisor
Mrs. Chandra Owens
USDA 1890 Liaison
cowens@desu.edu
302.857.7131

Co-Advisor
Mr. Leroy Hawkins
CARS Academic Advisor
lhawkins@desu.edu
302.857.7726
 
National Vice President of Region I
Miss Gabrielle Delima
 
President
Miss Akida Ferguson
 
Vice President
VACANT
 
Secretary
Miss Debbielynn Mayo
 
Treasurer
Mr. Vincent Chandler
 
Historian
Miss Kierra Johnson
 

Meeting Date

Meetings are held first and third Thursdays of each month in the Ag Annex building (#47), Room 212, at 11:15 am.


National MANRRS 

 

CARS FACULTY

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Department of Agriculture and Natural Resources Department of Human Ecology Chair  Richard Barczewski, PhD   Professors Emeriti Kenneth W. Bell, PhD Arthur O. Tucker, PhD   Professors Mingxin Guo, PhD Dyremple Marsh, PhD Gulnihal Ozbay, PhD Kevina Vulinec, PhD   Associate Professors  Richard Barczewski, PhD Cyril Broderick, PhD Sathya Elavarthi, PhD Dewayne Fox, PhD Christopher Heckscher, PhD Venugopal Kalavacharla, PhD Brigid McCrea, PhD Dennis McIntosh, PhD   Assistant Professor Rubella Goswami, PhD   Claude E. Phillips Herbarium Curator ​Cynthia Hong-Wa, PhD   Chair Samuel Besong, PhD   Professor Samuel Besong, PhD   Associate Professors  Mopelola Adegoke, PhD Samuel Besong, PhD Jung-lim Lee, PhD Jungmi Oh, PhD   Assistant Professor Stephen Lumor, PhD ​Bettina Taylor, PhD, RD Didactic Program in Dietetics Director VACANT   Research and Outreach Dietician Shilpa Kukarni, MS   Fashion Designer Instructor Jasmine Chandler, MS  

The Center for Small Flock Research and Innovation

Description: 

Center for Small Flock Research and Innovation

Dr. Brigid McCrea
U.S. Washington Center
Delaware State University
Cooperative Extension Programs
1200 N. Dupont Hwy.
Dover, DE 19901

Ph: 302.857.6432
F:   302.857.6430

 

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The Center for Small Flock Research and Innovation (CSFRI) a source of information for small flock producers.  We provide timely information on upcoming events of interest to small flock holders as well as special interest fact sheets.  As research related to keeping small flocks becomes available, the information will be published on this website.   CSFRI will help small flock and niche market poultry producers by performing research on their specific production techniques, management methods, and biosecurity modifications. As the nation's first and the only research center of its kind, CSFRI will provide unique educational and research opportunities for undergraduate and graduate students. Poultry Showmanship Video   Breed Variety Fact Sheets Ancona Australorp Buckeye Plymouth Rock Sebright Wyandotte Additional Fact Sheets Brooding Poultry Cleaning and Disinfection Footbaths For Pastured Poultry Farms Poultry Breeds The Lasher Laboratory Locks and Signs Quarantine and Isolation Procedures for Pastured Poultry Rodent Control on Small Poultry Farms Traffic Patterns Wild Bird Winterizing Your Coop      
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Dr. Brigid McCrea

Brigid McCrea, PhD

Dr. McCrea serves as Associate Professor in the Department of Agriculture and Natural Resources, and as State Poultry Specialist for Cooperative Extension at Delaware State University. She is trained as a microbiologist and received her Ph.D. in Poultry Science from Auburn University. She specializes in small flocks, niche market poultry products, and both pre– and post-harvest food safety.

 

ALERT

Click the link above for more information
 

 

 

College of Agriculture & Related Sciences

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60,000 lucrative job openings each year in agriculture, environment, food, fiber and natural resources fields. Not enough college graduates to fill these positions.* 
 
For information on our degrees:
 
 
 
*US Department of Agriculture
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                    A Word from the Dean Are you a potential undergraduate  or graduate student with an interest in agriculture, food and nutritional science, natural resources, or textiles and apparel studies? I welcome you to visit the College of Agriculture and Related Sciences (CARS). We have programs that offer you a solid academic and experiential learning foundation to help you achieve your educational and career goals. Dr. Dyremple B. Marsh Dean, 1890 Administrator, Research Director     The College of Agriculture and Related Sciences has an integrated mission of teaching, research and outreach (extension) that provides an experiential education for students and research-based educational programs for Delaware residents. Select a link below for more information. Teaching Promoting the development of future professionals in agriculture, food, natural resources and related sciences     Research A legacy of discovery that addresses the current needs of society while training future scientists     Extension Enabling people to improve their lives by extending research-based education to the community
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College of Agriculture & Related Sciences


108 Agriculture Annex
Delaware State University
1200 N. Dupont Highway
Dover, DE 19901

302.857.6400


Administrative Staff Profile


Dyremple B. Marsh
Dean

Marikis Alvarez
Associate Dean 
for Research

Donna P. Brown
Interim Associate Dean 
for Extension

Richard Barczewski
Chairperson
Department of Agriculture
and Natural Resources

Samuel Besong
Chairperson
Department of Human Ecology

Troy Darden
Information Coordinator

​Shanina Harris
Senior Secretary

Lee Hawkins
Academic Advisor

Michelle Hayes
Purchasing Specialist III

Karen E. Holland
Grants Office Administrator

Alex Meredith
College Recruiter 

Pablo Mojica
IT Coordinator

Yvette Osorio-Valdez
Spec. Asst. to the Dean

​Ayeda Silent
Financial & Budget Analyst

​Ahira Y. Smith
Director of Academic Advisement

VACANT
Communications Media Assistant

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CARS Calendar


CARS Calendar (Full View)


CARS Clubs
Student organizations within the college

CARS Ambassadors Flagship, student mentoring organization
Mr. Alex Meredith, Advisor

CARS Tours Tour of College of Agriculture & Related Sciences
Mr. Alex Meredith, Advisor

Collegiate FFA  (Campus chapter of national student agriculture organization)
Dr. Richard Barczewski, Advisor
Mr. Alex Meredith, Co-Advisor


FAN (Food and Nutrition Club)
Human Ecology Department 

Dr. Bettina Taylor, Advisor

MANRRS (Minorities in Agriculture, Natural Resources and Related Sciences)
Mrs. Chandra Owens, Advisor

Republic of Fashion (Textile and Apparel Studies club)
Ms. Jasmine Chandler, Advisor

Pre-Vet Club (for students interested in veterinary medicine)

Dr. Richard Barczewski, Advisor

CARS Conversations

Check here each month as we introduce you to members of the CARS staff. These people work behind the scenes to help our students and to support our projects and programs.

CARS Notables. . .
Sophie Delima and Jessica Teachout
 

Connect with us through social media!


Graduate Degree Programs

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Dr. Jung-lim Lee explains molecular biological assays to graduate students in Food Science program.

 

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    The Department of Human Ecology offers graduate degree programs in Food Science and Family and Consumer Science Education MS in Food Science: The Master’s degree program in Food Science at Delaware State University prepares graduates with a BS degree in Agriculture, Biology, Chemistry, or Food and Nutritional Sciences for an excellent career in the high-tech food industry.   The Graduate Program in Food Science is a multi-disciplinary program that integrates knowledge in Microbiology, Biology, Chemistry, Nutrition and Engineering into the study and production of nutritious and safe food.   This program will provide students a unique opportunity to work with USDA-ARS scientists and have access to the state-of-the-art equipment at the DSU main campus and USDA/ARS/ERRC, Wyndmoor, PA. for their thesis work.   The Food Science Master candidates will perform their research projects and thesis defenses under the advisement of expert faculty in the Department of Human Ecology. USDA-ARS scientists are also willing to serve as co-advisors on students’ research.   The food industry and related private agencies for food safety are the largest and fastest-growing private-sector employers in the United States. Career opportunities in Food Science include: Food Chemistry, Food Microbiology, Food Safety and Quality Assurance, Biotechnology and Pharmaceutics, Nutrition Labeling and Packaging, Food Analysis/Control, Sensory evaluation, Food processing and engineering, Food marketing, Sales and distribution.   Students entering the program must choose one of two concentrations: 1) Food Microbiology (Go to the JLRG website) or 2) Food Chemistry.     Program Objectives   Program Requirements and Course Work   Program Management   Curriculum    
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Are you interested in state-of-the-art food science research?
 
For more information on the Food Science Program, contact:
 
Assistant Professor
Graduate Advisor in Food Science Program
(302) 857-6448
 
 

MS Food Science - Admission Requirement and Curriculum

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  A. Educational Objectives of the Program The degree will involve a minimum of two years with 30 credit hours of Advanced and seminar-style coursework. The Graduate Program in Food Science is a multi-disciplinary program that integrates knowledge in Biology, Chemistry, Biochemistry, Microbiology, Nutrition and Engineering. Students entering the program must concentrate in one of two areas: 1) Food Microbiology or 2) Food Chemistry. Background course requirements will normally be satisfied with completion of a BS degree in Food Science from an accredited institution. Students deficient in the background courses will be required to complete selected undergraduate coursework to fulfill these background course requirements.     B. Program Requirement and Curriculum - Admission Requirements For admission into the MS degree program in Food Science, applicants are required to have completed a B.S. degree in Food Science, Biology, Chemistry, Nutrition or a closely related field. Prospective graduate students must have a minimum 2.75 overall undergraduate GPA of their undergraduate work and have taken the GRE. Students who have not taken the GRE will be given probational admission. Students on probational admission must complete admission requirements on/or before the end of the first semester. All applicants are required to:   1.       Have a Baccalaureate degree 2.       Complete an application for admission 3.       Submit official transcript(s) 4.       Submit GRE scores 5.       Submit a resume 6.       Submit two letters of recommendation to the Office of Graduate School and copies to the Chairperson of the   Human Ecology department   7.       The TOEFL test must be taken if the earned baccalaureate degree is from a non-English speaking country.   The department of Human Ecology’s graduate committee will review students’ application materials and make   a recommendation for acceptance into the Food Science program. Admission to a graduate degree program   requires both the recommendation of the department and the Graduate School.   Degree Requirement: Students admitted into the Food Science program are required to complete at least 24 hours of graduate-level course work. A Master's degree in Food Science is conferred upon completion of required coursework, and by maintaining a minimum 3.0 GPA and completing and defending a Thesis.   Non-Degree Option This option provides an opportunity for MBA and other professionals to pursue graduate coursework for their professional growth.   - Required Course Work Students enrolled in the Food Science graduate program are required to complete a minimum of 30 credit hours. Required coursework includes: 1) Fundamentals of Food Science, 2) Advanced Food Microbiology, 3) Food Toxicology, and 4) Experimental Design. Students must complete graduate level course work with the approval of an advisor. Requirements:   Total hours required: a minimum of 30 credit hours. All coursework must be above 500-level. Transfer Credits: a maximum of 6 credit hours may be transferred into the program from another accredited institution of higher learning. For credits to be transferred: 1) the course curriculum must have covered material equivalent to that of the substituted course within the program, 2) the student must have earned a minimum grade of “B” for the course, and 3) the course must be approved by the student’s Advisory Committee. Departmental Seminar: students are required to take 2 credit hours of departmental seminar. Candidates must develop a thesis topic, prepare a research prospectus and submit to a thesis committee for approval. Prior to graduation, a candidate must conduct research work, collect and analyze data, and write results and present to the Thesis Committee for defense. A minimum of 6 credit hours are required for Thesis research.   C. Program Management Thesis/Advisory Committee: Students admitted into the program must have an Advisor who will serve as the Chairperson of the Thesis/Advisory Committee. A student’s Academic Advisor, in consultation with the student, must select an Advisory Committee during the last week of the first semester and no later than the first month of the second semester. The Thesis/Advisory Committee must be approved by the Department Chairperson and the Graduate School. The Advisory Committee should consist of a minimum of three graduate faculty members, and one of the members must be from another department.   Thesis/ Advisory Committee Responsibility: The responsibility of this Committee is to guide students’ research work and proofread their thesis, evaluate their academic performance and conduct an appropriate examination.   Time Limit for Completion of Degree: It is expected that this program will take two to three years.   D. Curriculum    

Dr. J. Lee Research Group in the Food Microbiology Laboratory

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 Pursue a professional career in Food Microbiology & Food Safety at DSU!

 

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Welcome to the Jung-lim Lee’s Research Group’s (JLRG) page The Food Microbiology laboratory is located in Price building in the Department of Human Ecology at Delaware State University (DSU), Dover.  My major research interests at DSU are in Food Safety, Metagenomics, commercial development, etc.  Nowadays, JLRG members focus on developing novel Real-time PCR methodology for the rapid quantification of viable bacterial communities derived from foods, isolating and identifying spoilage bacteria using molecular biological approaches, studying antimicrobial activity derived from natural products, developing a multi-purpose assay to assess food safety and water quality.   The nature of our research is highly multidisciplinary, encompassing the fields of Aquaculture, Biostatistics, Soil Science, etc. We recently began collaborating with scientists at USDA-ARS and aquaculture and biostatistics experts in the Department of Agriculture and Natural Resources at DSU.  The members of JLRG have been actively pursuing our mission statement through research, inter-/multi-disciplinary collaboration, and outreach.  Our studies could give significant information to understanding the mechanism of food spoilage and our development of molecular assays could be applied to the rapid monitoring of food quality and food safety in the private sector.   Research Interests and Expertise Major areas of research concentration have included (1) DNA and protein-based assays for the rapid detection of food born pathogen, (2) isolation and identification of food spoilage bacteria, (3) fishery microbiology, (4) discrimination between viable and dead bacteria, (5) metagenomics in foods and environments, (6) water quality and food safety assessment, (7) DNA recombination and gene cloning from bacterial or other genomic sources, (8) expression and purification of protein in GRAS, (9) fermentation technology and biomass, (10) commercial developments, etc.   Mission Statement of Food Microbiology at DSU - Food poisoning and outbreaks are annually reported and have increased in the United States and other countries. The new Food Science program at Delaware State University must be strengthened through graduate research projects in Food Safety and Microbiology in order to follow national and international demands.   - By using cutting-edge techniques in molecular biology, the MS Food Science program will give students an excellent research opportunity in the Food Safety and Microbiology field and contribute to public safety and the health of citizens in Delaware and the North Atlantic region.  
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Contact


Jung-lim Lee, Ph.D.
Associate Professor in Food Microbiology and Food Safety,
Food Science Program,
Department of Human Ecology
1200 N. DuPont Highway, Dover, DE, 19901.
Fax: (302) 857-6441
jlee@desu.edu
 

Food Microbiology Lab

 

News & Events at JLRG

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News and Events Positions Available JLRG is currently looking for a post-doctoral scientist and graduate/undergraduate students (please see attachment). If you are interested in working in our lab, please contact Professor Jung-lim Lee at jlee@desu.edu. News and Events Professor Lee attended the Korean Society of Food Science and Technology (KOSFOST) meeting in Busan, South Korea from June 3-5, 2015. Professor Lee attended the Korean Society of Food Science and Technology  (KOSFOST) meeting in Cheonan, South Korea from August 28-30, 2013. Professor Lee attended the International Association for Food Protection (IAFP)meeting  in Charlotte, North Carolina from July 28-31, 2013. Professor Lee attended the North American Colleges and Teachers of Agriculture (NACTA) meeting in Blacksburg, Virginia from June 25-29, 2013. Professor Lee attended the Association of Research Directors (ARD) Symposium in Atlanta, Georgia from April 9-13, 2011. Professor Lee, as the DSU representative, presented with his graduate students at the Graduate Student Agricultural Research Symposium at USDA-ARC in Beltsville, Maryland from Feb. 10-11, 2011. Professor Lee attended the Korean Society of Food Science and Technology (KOSFOST) meeting in Dea-gu, South Korea from June 8-10, 2011.   Professor Lee (left) and his undergraduate student (Michael Hickey) attended the REU meeting in August 2011.      Talaysha Lingham, graduate student under the tutelage of Professor Lee in the Food Science program received a second place award in poster presentation titled “The Study of the Antimicrobial Activity from Vinegar on Bacteria Species” at the DSU 2012 Graduate Research Symposium poster.   Undergraduate research students and international visiting students in the Food Microbiology Lab in 2012. (From left: Gina Accumanno, Michael Hickey, Jonie Woodard, Prof. Lee, and Bastien Gembka and Elodie Perreu from France).    Michael Hickey, undergraduate student and Janay Young, graduate student in the Food Science program received a first and second place award in oral presentation/students competition at the ARD Research Symposium in Jacksonville 2013. (From left: Michael Hickey, Prof. Lee, and Janay Young).     Professor Lee received an award "DSU The Faculty Excellence Award for Research" in 2014.
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Contact

Jung-lim Lee, Ph.D.
Assistant Professor in Food Microbiology and Food Safety,
Food Science Program,
Department of Human Ecology,
1200 N. DuPont Highway, Dover, DE, 19901.
Fax: (302) 857-6441
jlee@desu.edu
 

Food Microbiology Lab

 

People in JLRG

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 People Name: Jung-lim Lee Ph.D. Title: Associate Professor Brief Bio: University of Massachusetts, Department of Food Science, Amherst, MA 2004 – 2010 Post-doctoral fellow Kyung-Hee University, Korea 2003 Ph.D. - Food Science & Biotechnology 1999 M.S. - Food Science & Biotechnology Hankyong National University, Korea 1997 Degree: B.S. - Food Science & Technology      Name: Ji-Yeun Kim Ph.D., Postdoctoral fellow. Brief Bio:  Seoul National University 1999-2003 B.S. - Food and Nutrition 2003-2008 M.S. and Ph.D. - Food and Nutrition Kook Min University 2008-2010. Postdoctoral researcher National Academy of Agricultural Science, RDA 2010-2012 Postdoctoral researcher   Delaware State University 2012- Postdoctoral researcher   Research Project: Study is investigating the detection and quantification of viable Vibrio spp. and total bacteria from seafood and water. To develop fast and sensitive methodologies, chemical and molecular biological methods have been applied. This assay will quantitatively detect these pathogens and will be helpful in assuring the safety of the world’s seafood supply.      Name: Janay A. Young, MS Student Brief Bio:  Delaware State University 2008-2012 B.S. - Food and Nutritional Science Delaware State University 2012- M.S. - Food Science Microbiology Research Project: The aim of this study is to isolate bacteriocin-producing probiotics derived from fermentation foods and poultry for controlling reductions of Salmonella and Campylobacter spp. in live poultry.     Name: Michael E. Hickey, MS Student Brief Bio:  Wesley College 2009- 2011 - Biology Delaware State University 2011- 2014 B.S. - Food and Nutritional Science Delaware State University 2012- M.S. - Food Science Microbiology Research Project: Current study is focusing on the study of rapid detection methods of pathogenic bacterial spp. derived from environmental samples. With advances in molecular biotechnology, simple sampling, and detection methods of hazardous bacteria can be applied to countless fields for the improvement of product quality and microbial safety.       Name: Esam Almuhaideb, MS Student Brief Bio: King Saud University, Saudi Arabia 1997-2001 B.S. – Food Science & Nutrition Delaware State University 2014- M.S. - Food Science Microbiology Research Project: This research is to express and purify DNase and Protease from spoilage bacterial strains and study its biochemical characteristics based on molecular assays. This study will provide informative data to understand spoilage mechanism in seafood during storage.      Name: Gina M. Accumanno, Undergraduate Research Student Brief Bio:  Delaware State University 2010- B.S. - Food and Nutritional Science Research Project: Current study is isolation of extracellular enzyme-producing bacteria on catfish spoilage. With a further understanding of bacterial spp. present on fish fillets at psychotropic temperature, a stronger understanding of bacterial-spoilage mechanisms of fish tissue can be evaluated.        Name: Rosalyn Battle, Undergraduate Research Student Brief Bio: Delaware State University 2012- B.S. - Food and Nutritional Science Research Project: Current study is focusing on the study of detection and identification of pathogenic bacterial spp. using the Laser-Induced Breakdown Spectroscopy (LIBS).  By using the LIBS assay, detection sensitivity will be examined comparing with the Rti-PCR assay.      Advising (Former lab members) Name: Christopher Donald, MS Students Brief Bio:  Edward Waters College, Jacksonville, FL 2005-2010 B.S.- Department of Biological Science Delaware State University 2010-2012 M.S. – Food Science Microbiology Research Project: In my research I will be studying the quality of fish products, by developing a rapid method to quantify total and spoilage viable bacteria derived from fillet fish, using Multiplex Real-time PCR. In this study, the Real-time PCR is applied to the detection of the multi-target genes by primers and specific probes.   Name: KaLonna Maull, MS Students Brief Bio: Delaware State University 2006-2010 B.S.- Food and Nutritional Science Delaware State University 2010-2012  M.S. – Food Science Microbiology Research Project: The aim of this study is to isolate and identify spoilage species bacteria from catfish. Methods of identification will be achieved through biochemical and molecular biological assays. This research looks to target a specific spoilage organism in hopes of understanding, deferring and even preventing microbial degradation.   Name: Talaysha Lingham, MS Students Brief Bio: Delaware State University 2006-2010 B.S.- Food and Nutritional Science Delaware State University 2010-2012 M.S. – Food Science Microbiology Research Project: I’m interested in the antimicrobial activity from plant products and its natural organic acids. The aim of my research is to study these products on various bacteria species and apply natural components to foods. The characterization of the activity will be analyzed using molecular biological assays.   Name: Samuel Sojourner, MS Students Brief Bio: South Carolina State University, Spartanburg 2005-2009 B.S.- Biology Delaware State University 2010-2012. M.S. – Food Science Microbiology Research Project: USDA- Agricultural Research Service, June 2006-August 2006 Conducted research in the Microbiology Laboratory on discovering the bactericidal effects of Electrolyzed water and E. coli. This experiment was significant because electrolyzed water can be successfully used as an antimicrobial agent to reduce contamination in a variety of fields and industries including poultry processing. USDA- Agricultural Research Service, Intern, June 2006-August 2006 Contributed in Poultry Research laboratory on experiments with processed cleaner chickens and water runoff to discover the level of contamination in respect to E. coli, Campylobacter, Salmonella and other bacteria found in raw poultry as it is processed. These experiments were important in preventing and reducing contamination of poultry meat and products as they are processed.   Student Interns Caroline Davis, Rutgers University, NJ (2013) Project title: Optimization of the multiplex PCR assay for the detection of Escherichia coli O157:H7 virulence genes in ground beef. Jonie Woodard, Wesley College, DE (2013) Project title: Development of simple sampling method for detecting Vibrio anguillarum from seawater. Yan Wang, Delaware State University (2012) Project title: Study of pathogenic Escherichia coli and coliform bacteria derived from ground beef and hamburger patties. Elodie Perreu, Polytech Clermont-Ferrand, France (2012) Project title: Screening of DNase-Producing bacteria derived from catfish in DSU aquaculture facility. Bastein Gembka. Polytech Clermont-Ferrand, France (2012) Project title: Screening of protease-producing bacteria derived from catfish in DSU aquaculture facility.        
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Contact


Jung-lim Lee, Ph.D.
Associate Professor in Food Microbiology and Food Safety,
Food Science Program,
Department of Human Ecology,
1200 N. DuPont Highway, Dover, DE, 19901.
Fax: (302) 857-6441
jlee@desu.edu
 

Food Microbiology Lab

 

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