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Food Science and Technology Department

Harshavardhan ThippareddiDr. Harshavardhan Thippareddi
Associate Professor

Education:
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

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

Six Selected Publications:

  • Chang, S., Redondo-Solano, M., and Thippareddi, H. 2010. Inactivation of Escherichia coli O157:H7 and Salmonella spp. on alfalfa seeds by caprylic acid and monocaprylin. International Journal of Food Microbiology. 144(1):141-146
  • Singh, A., Korasapati, N. R., Juneja, V. K., Thippareddi, H. 2010. Effect of phosphate and meat (pork) types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling. J Food Prot. 73(5):879-887.
  • Valenzuela-Martinez, C., Pena-Ramos, A., Juneja, V. K., Korasapati, N. R., Burson, D. E., Thippareddi, H. 2010. Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients. J Food Prot. 73(3):470-476.
  • Juneja, V. K., Marks, H., and Thippareddi, H. 2010. Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork, Innovative Food Science & Emerging Technologies. 11(1): 146-154
  • Gachovska, T., Cassada, D., Subbiah, J., Hanna, M., Thippareddi, H., and Snow, D. 2010. Enhanced anthocyanin extraction from red cabbage using pulsed electric field processing. J Food Sci. 75(6):E323-329.
  • Juneja, V. K., Marks, H., Huang, L., and Thippareddi, H. 2010. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry, Food Microbiology, In Press.