Key faculty with active food safety research, outreach, and teaching programs include:
Carolyn Hovde Bohach, Professor and Director of NIH INBRE -- cbohach@uidaho.edu
Bacterial pathogenesis, food safety, E. coli O157:H7, cattle vaccine development, Yersinia pestis, enhancing biomedical research competitiveness.
Richard Dougherty, Professor and Extension Food Science Specialist - dougherty@wsu.edu
Assistance to food processors of all types and sizes, specializing in food safety, food quality, and development of small to midsized food businesses.
Karen Killinger, Assistant Professor and Extension Food Safety Specialist - karen-killinger@wsu.edu
Food microbiology and food safety education; food thermometer accuracy and education; good agricultural practices.
Jeff Kronenberg, Food Processing Extension Specialist – jkron@uidaho.edu
Technical assistance to food processors, including regulatory compliance, food safety, health and safety, product development, lean manufacturing and productivity improvement, pest control, HACCP implementation, quality control.
Scott Minnich, Associate Professor -- sminnich@uidaho.edu
Bacterial pathogenesis of Yersinia enterocolitica and Y. pestis, etiologic agents of yersiniosis and bubonic plague.
Gulhan Unlu, Associate Professor – gulhan@uidaho.edu
Food microbiology, biotechnology, microbial food safety/food biopreservation, genomics of food borne bacteria, conversion of food and agricultural waste to value-added products.