Associate Professor of Food Science
Ph.D., Food Science and Technology, 1991, University of Nebraska-Lincoln
M.S., Food Science and Technology, 1986, University of Nebraska-Lincoln
Graduate Coursework, 1983-1984, University of Minnesota
Diplôme d'Ingenieur d'Application, Food Technology, 1980
Institut Agronomique & Vétérinaire Hassan II (Rabat, Morocco)
Office: 236 Luerssen Building
Research Interests: Significance of molds and mycotoxins in foods: identifications of molds, mold growth and mycotoxin production; control of mold contaminants and development of rapid detection methods for molds. The detection and control of bacterial pathogens in foods.
Extension Programs: Conduct educational and technical programs in the areas of microbial food safety and processing to the food industry and county extension agents in Southeastern Pennsylvania. (Molds and Yeasts in Foods, Mycotoxins in Foods, Microbial Food Safety, Food Service Safety, Food Microbiology Short Course)
Courses Taught: Introductory Food Science, Introductory Microbiology (Lecture and Laboratory), Improving Food Quality, Food Plant Sanitation, Applied Microbiology, and Food Mycology and Mycotoxicology.
Languages: Fluent in English, French and Arabic
Most Recent Publications:
Lash, B.W., T.M. Mysliwiec, and H. Gourama. 2005. Detection and Partial Characterization of a Broad-range Bacteriocin Produced by Lactobacillus plantarum (ATCC 8014). Food Microbiology. 22, 199-204.
Gourama, H. Methods for Detection of Molds and Mycotoxins. 2006. In: Y.H. Hui et al. Eds. Handbook of Food Technology and Engineering. Marcel Dekker, Inc.