Affiliated Faculty

Other scientists with appropriate credentials and an interest in food safety are invited to become affiliate members of FRI. Affiliated Faculty participate through teaching lectures, labs, workshops, and symposia in food safety; conducting research related to food safety and presenting the results of this research at FRI programs; and outreach activities in keeping with FRI’s mission to ensure food safety.

	Jeri Barak (e-mail) Assistant Professor, Dept. Plant Pathology, College of Agricultural and Life Sciences, UW-Madison Faculty: Food Pathogens and Toxins Cluster Bacterial colonization of plants with a focus on food safety of fresh produce
	Don Burr (e-mail) Center for Food Safety and Applied Nutrition/FDA/ Summit-Argo, IL, and FDA Visiting Scientist, Wisconsin Dept. Ag, Trade, and Consumer Protection
	Robert K. Bush (e-mail) Professor Emeritus, Dept. Medicine, Allergy & Immunology, School of Medicine and Public Health, UW-Madison Food allergy: causes and consequences
	Mark E. Cook (e-mail) Professor, Dept. Animal Sciences, College of Agricultural and Life Sciences, UW-Madison Nutritional and dietary control and detection of inflammation and related disease
	Dorte Dopfer (e-mail) Assistant Professor, Dept. Medical Sciences, School of Veterinary Medicine, UW-Madison Veterinary epidemiology of infectious diseases with a focus on food safety, applied modeling and interdisciplinary communication
	Barb Ingham (e-mail) Professor, Dept. Food Science, College of Agricultural and Life Sciences, UW-Madison Methods to validate Critical Limits in the processing of meats
	Steven Ingham (e-mail) Administrator of the Division of Food Safety, Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP)
	Stacey Schultz-Cherry (e-mail) Associate Member, Dept. Infectious Disease, St. Jude Children's Research Hospital, Memphis, TN Molecular and cellular virology
	Veronika Somoza (e-mail) Professor and Chair of the Research Platform of Molecular Food Science, University of Vienna, Austria Bioactivity of foods: identification of functional food ingredients and their efficacy