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Food Science and Technology Department

Andreia BianchiniDr. Andreia Bianchini
Research Assistant Professor

Education:
B.S. Food Engineering, Fundação Universidade Federal do Rio Grande, Brazil
M.S. Environmental and Agricultural Microbiology, Universidade Federal do Rio Grande do Sul, Brazil
Ph.D. Food Science & Technology, University of Nebraska – Lincoln
 

Contact Infomation:
229 Food Industry Building
Lincoln, NE 68583-0919 U.S.A.
E-mail: abianchini2@unlnotes.unl.edu

Research and/or Extension Activities:
Areas of interest include applied research on the evaluation of ingredients, assessment of processes, and development of strategies to reduce/prevent contamination of final products with mycotoxins and bacterial pathogens; the development of quality control mechanisms; and HACCP assistance focusing on food, dairy and feed products. Extension activities include technical advice and training, as well as preparation of guidelines, protocols, standard operating procedures and related technical documents for improvement of safety and quality of food and pet food processes.
 

Five Selected Publications:

  • Bianchini A, Bullerman LB. 2010. Biological Control of Molds and Mycotoxins in Foods. In: M. Appell (Ed.). Mycotoxin Prevention and Control in Agriculture. American Chemical Society, New Orleans, LA.
  • Bullerman LB, Bianchini A. 2009. Production of Microbiologically Safe Foods - Cereals and Cereal Products. In: Heredia N, Wesley I, Garcia S (Eds.), Production of Microbiologically Safe Foods. John Wiley and Sons, NY.
  • Voss KA, Bullerman LB, Bianchini A, Hanna M, Ryu D. 2008. Reduced Toxicity of Fumonisin B1 in Corn Grits by Single-Screw Extrusion. J Food Prot, 71(10): 2036-2041.
  • Bullerman LB, Ryu D, Bianchini A, Jackson L, Voss K, Hanna M. 2008. Reduction of Fumonisin B1 in Corn Grits by Single-Screw Extrusion. J Agric Food Chem, 56(7): 2400-2405.
  • Bullerman LB, Bianchini A. 2007. Stability of mycotoxins during food processing. International Journal of Food Microbiology, Vol 119 (1-2):140-146.