The Schwan Lab focuses on addressing emerging topics on home food preservation and consumer food safety.
Our research focuses on consumer food safety in the areas of:
-
Home Food Preservation
- Thermal processing validation
- Inoculation studies
- Shelf-life and pathogen modeling
-
Intersection of food safety and access
- Characterization of microbial hazards on fresh produce in the retail food environment between communities of distinct socioeconomic and demographic profiles
-
Extension Programs and Outreach
The Science and Practice of Home Food Preservation, Crafting Kombucha at Home, Food Safety for Food Service, Food Safety for Childcare, Food Allergies for Retail, General Consumer Food Safety.
See our Extension publications
Visit us at The National Center for Home Food Preservation
-
Selected funded projects
- Antimicrobial Resistance Profiles of ESKAPE(E) Pathogens Isolated from Retail Fresh Produce in Athens, GA - Sitara Cullinan USDA NIFA Predoctoral Fellowship Project
- Maximizing Value, Minimizing Waste: Developing Strategic Public Engagement in Upcycling Technologies through Stakeholder Collaboration and Communication
- Teaching Tepache: Development of a Safe Recipe and Education Curriculum for Home Production of Tepache
- SAFE: Strengthening Awareness for Food Safety Emergencies
- Value-addition Institute for Business Expansion (VIBE): A Georgia-Based Agricultural Innovation Center to Bring Farmers from Fresh to Value-added Markets
- An integrated approach to developing Extension outreach curricula for home food preservation, retail food safety, and cottage foods: A Food Safety Extension Network Effort
Our Team
Carla Schwan, PhD
Kris Ingmundson, MPH
Mallika Mahida
Huntar Hayes
PhD Student
Undergraduate Researchers
- Sonia Mirzad*
- Azib Rana
- Tajrian Hoque
- Ashley Hubbard
- Keimy Nguyen
* UGA CURO Research Award recipient
Alumni
