Graduate Students

Graduate Students

Sarah Beno

Sarah Beno

Sarah Beno

Graduate Student (Ph.D., Food Science)

Sarah currently works on cold growth analysis of Bacillus cereus organisms.  She previously worked with New York State artisan cheese processors, and has also spent several months working with sweet potato processors in Kenya.

Ariel Buehler

Ariel Buehler

Graduate Student (Ph.D., Food Science)

Ariel’s research focuses on improving the quality of products in the dairy industry, specifically by developing probabilistic modeling tools to describe the microbial dynamics of psychrotolerant sporeformers in fluid milk.

Laura Carroll

Laura Carroll

Graduate Student (Ph.D., Food Science)

Laura employs a computational approach to study the evolution and taxonomy of foodborne pathogens, including Salmonella enterica, Listeria monocytogenes, and Bacillus cereus.

Anna Sophia Harrand

Anna Sophia Harrand

Graduate Student (Ph.D., Food Science)

Sophia's project evaluates produce-relevant pathogens as well as surrogates, indicators, and index strains for different phenotypic characteristics to help with selection of strains and growth conditions for challenge studies and evaluation of interventions. 

Jingqiu Liao

Jingqiu Liao

Graduate Student (Ph.D., Microbiology)

Jingqiu's research focuses on the population genetics of foodborne pathogens using whole genome sequencing, and the ecological and evolutionary mechanisms shaping the biogeography of foodborne pathogens.

Yichang Liu

Yichang Liu

Yichang Liu

Graduate Student (Ph.D., Food Science)

Yichang is researching the stress response system in Listeria. Using multiple molecular biological techniques, she is trying to investigate the regulatory networks in Listeria and their roles in helping the bacteria to survive under the changing environments.

Rachel Miller

Rachel Miller

Rachel Miller

Graduate Student (Ph.D., Food Science)

The overall goal of Rachel's research is to understand how foodborne pathogens differ in their ability to cause disease. Rachel uses two model organisms, Salmonella enterica and Bacillus cereus, to characterize the genetic and molecular mechanisms underlying toxin production by these bacteria.

Sarah Murphy

Sarah Murphy

Graduate Student (Ph.D., Food Science)

Sarah is currently working on a collaborative project investigating the relationship between farm bedding management practices and the presence of meso- and thermophilic spore formers in raw milk. She is also involved in the VSL program.

Sam Reichler

Samuel Reichler

Sam Reichler

Graduate Student (Ph.D., Food Science)

Sam is working with New York State dairy plants to detect and characterize the bacteria in their milk responsible for post-pasteurization contamination and spoilage. His project's goal is to implement corrective actions at the plant level that will improve the quality and shelf-life of fluid milk by reducing the instance of post-pasteurization contamination. 

Yanan Wang

Yanan Wang

Graduate Student (M.P.S., Food Science)

Yanan is working with Deanna Simmons and the Food Product Development Lab to develop a protein-fortified yogurt product.

Daniel Weller

Daniel Weller

Daniel Weller

Graduate Student (Ph.D., Food Science)

Daniel’s research is focused on investigating the environmental and meteorological factors contributing to the persistence, dispersal, and transmission of foodborne pathogens onto produce fields. He is working on a geospatial model to predict the prevalence and persistence of Listeria monocytogenes and Salmonella spp. in produce fields.