Food Safety Resources

Process-generated food toxicants

Identification and mechanisms of action of high-temperature toxicant and other bioactive compounds that form in food as a result of processing.
Image of Andrew MilkowskiAndrew Milkowski
Meat Science and Muscle Biology Lab
milkowski@wisc.edu
(608) 263-6826
Image of Michael W. ParizaMichael W. Pariza
3201 Microbial Sciences Building
mwpariza@wisc.edu
ARYZTACampbell Soup CompanyConAgra FoodsFonterraGeneral MillsGreat Lakes CheeseHormel Foods (Jennie-O Turkey Store)Johnsonville Foods Kerry Ingredients and FlavoursKraft Foods (Oscar Mayer Foods)Leprino FoodsPepsiCoSchreiber FoodsWayne Farms
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Charles Czuprynski
Director, FRI
1311 MSB
608-263-6826
e-mail Dr. Czuprynski
Kathleen Glass
Associate Director, FRI
3157 MSB
608-263-6935
e-mail Dr. Glass
Adam Borger
Outreach Program Manager
3201 MSB
608-263-7062
e-mail Mr. Borger
Lindsey Jahn
Associate Outreach Specialist
3153 MSB
608-263-4229
e-mail Ms. Jahn
Wendy Bedale
Science Writer
3159 MSB
608-698-1553
e-mail Ms. Bedale
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