Harshavardhan ThippareddiDr. Harshavardhan Thippareddi

Extension Food Safety Specialist

B.S. Dairy Science & Technology, AP Agricultural University, India
M.S. Food Science (Food Microbiology/Safety), Kansas State University
Ph.D. Food Science (Food Microbiology/Safety), Kansas State University

Contact Information:
236 Food Industry Complex
Lincoln, NE 68583-0919
email: hthippareddi2@unl.edu

Teaching and/or Extension Acitivities:
EXTENSION: Food Safety; Regulatory Issues in Food Processing;
TEACHING: Quality Assurance of Foods - HACCP/Food Safety Segment

Research Area:
1. Development and validation of intervention technologies for the food industry to control foodborne pathogens; 2. Nonthermal Food Processing and safety; 3. Development and evaluation of rapid detection and identification methods for foodborne pathogens; 4. Predictive microbiology; and 5. Development and evaluation of food safety systems

NET Nebraska and Harvest Public Media: Tossed Out: Figuring out Food Labels

Strategic Discussions for Nebraska: Partnering with Technology for Food Safety

SF Weekly Blog Article: How Safe is Chicken Tartare? A Saga of Discovery

Five Selected Publications:

  • Cepeda, J. F., Weller, C. L., Negahban, M., Subbiah, J., and Thippareddi, H. 2013. Heat and Mass Transfer Modeling for Microbial Food Safety Applications in the Meat Industry: A Review. Food Engg. Rev. 5:57-76.
  • Redondo-Solano, M., Valenzuela-Martinez, C., Cassada, D. A., Snow, D., Juneja, V. K., Burson, D., Thippareddi, H. 2013. Effect of meat ingredients (Sodium nitrite and erythorbate) and Processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling. Food Microbiol. 35:108-115.
  • Chen, C., Michael, M., Phebus, R. K., Thippareddi, H., Subbiah, J., Birla, S., Schmidt, K. A. 2013. Radio frequency dielectric heating of nonfat dry milk affects solubility and whey protein nitrogen index. J. Dairy Sci. 96:1471-1476.
  • Porto-Fett, A., Shoyer, B. A., Thippareddi, H., & Luchansky, J. B. 2013. Fate of Escherichia coli O157: H7 in mechanically tenderized beef prime rib following searing, cooking, and holding under commercial conditions. J. Food Prot.  76:405-412.
  • Juneja, V. K., Baker, D. A., Thippareddi, H., Snyder Jr, O. P., & Mohr, T. B. 2013. Growth potential of Clostridium perfringens from spores in acidified beef, pork, and poultry products during chilling. J. Food Prot.  76: 65-71.