Food Protection Trends - January/February 2023 - 83

BEYOND the BIO
inspires questions within my own research
or understanding. It's also really cool to get a
random email from a student who recalls an
experience or the impact you've had on them. "
When it comes to having it all,
Amalaradjou is effectively combining
teaching, research and the advancement of
food safety for the public good. One of her
current research projects, funded through
the USDA, coincides directly with her
probiotics class and improving public health
outcomes through better gut health.
" Essentially, in this study, I'm looking
at how administering probiotics to
fertile eggs during incubation may help
fight Salmonella once the chick hatches
and is most susceptible to the disease, "
Amalaradjou said. " What we're finding is
you can improve embryonic growth as a
way to improve growth and health later in
the lifecycle. As an unexpected finding, we
discovered that administering probiotics
at this very early point in the chick's life
resulted in bigger embryos and hatchlings. "
Continuing in this area, Amalaradjou
is also studying the use of probiotics to
improve the safety of minimally processed
foods, such as sprouts and microgreens. She
said safe food starts with safe seeds.
" For something like sprouts, seeds
are one of the primary ways sprouts can
become contaminated, " Amalaradjou said.
" I'm interested in learning what can be
added during germination that's organic,
environmentally friendly and will reduce
the risk of contamination. Then, I look at
what can be done post-harvest to reduce
food safety risks to consumers. We've seen
this happen with apples and the applied use
of probiotics, so let's see how we can take
that further. "
As a passionate researcher, Amalaradjou
also has at least one " pet project " going at all
times. Her current one, she said, is special.
Mostly because it involves cheese.
" Many, many people suffer from chronic
health conditions like diabetes, which
requires them to change their diet or cut out
something common, like sugar, which can
be really hard, " Amalaradjou said. " I want to
know if we can add something to their diet
instead of taking it away. Is that something
that's more sustainable and curbs the issue? "
Using probiotics, this time with cheese
cultures, the anti-inflammatory aspects were
examined. Amalaradjou is currently running
a trial with mice that is showing promise for
reducing colitis by eating two servings of
low-fat cheddar cheese per day.
" This is a project that brings out my inner
foodie, " Amalaradjou said.
The main driver for all of Amalaradjou's
work is the betterment of the consumers'
health. Whether it's gut health or chronic
disease control, it starts with consumer
awareness and moves into changed
behavior, something she realizes is much
easier said than done.
" One thing we do know is that food
safety is everyone's business, " said
Amalaradjou. " The farmer can do
their part, the retailer theirs. But if the
consumer is not safe with it at home for
whatever reason, then the purpose is
defeated. When we have different tools
and different ways of educating the
public, we can make progress. "
As interest in the science of protecting
the world's food grows, Amalaradjou said
she is eager to help new food safety and
food microbiology students thrive.
" My first piece of advice is to build a
network of mentors and support, " she
said. " It's much more than just your
professor or peers in the lab. When you
go to a conference, decide who you want
to meet while you're there. Reach out to
them before and set up a time to meet for
coffee. Even though it may be a food safety
superstar, chances are they will take the
time to meet with you. "
Joining professional associations like
the International Association for Food
Protection (IAFP) is another boon for
young professionals and those looking
to connect with others in the field.
Amalaradjou said it's a great venue to get
everyone - students, researchers, scientists
and regulators - at the table to talk about
food safety.
" Be active in the student professional
development groups and take advantage
of the built-in networks IAFP provides
you, " she said. " In my own hindsight, I
wish I had spent more time talking to
others and getting their perspectives on
different careers. If nothing else, you learn
something and that's always a benefit. "
As Amalaradjou continues to use the
tiniest of tiny microorganisms to make a big
impact in the field of food safety, she carries
with her the importance of using her own
discoveries to better the lives of others.
" Despite being a global society, in some
ways, our world has become smaller, " she
said. " We know food safety is a priority
for all, no matter where you live or what
you do. It's exciting to be part of that
conversation and work. "
Q: TELL US ABOUT YOUR FAMILY.
A: My family consists of my father, mother, sister and myself. My sister is a journalist, an avid
reader and bibliophile.
Q: WHEN PEOPLE WALK BY MY OFFICE...
A: They'll hear music. I love music. It gets me going. At work, people know what kind of
mood I'm in by what I'm listening to. Depending on the day, I could start the day listening
to opera and end it with rap. Anything with a fast beat is what I go for. I also like to listen to
music from different cultures and different languages, and that's a big hit with my students.
Q: MY FAVORITE SEASON IS...
A: Winter! I love the winter and the snow. If it's snowing, I'm outside. People think that's a
little silly, but I think it's beautiful.
Q: IF I'M GOING ON A TRIP...
A: I'll go anywhere, especially if it is a winter wonderland or the beach. Traveling has become a
favorite pastime. I would say my favorite places to go are Hawaii and Seattle.
Q: WHAT I'M WATCHING AND READING...
A: My go-to show usually has something to do with history. I'm kind of a history buff and
like watching documentaries and shows like " Expedition Unknown. " If I'm reading for a
purpose other than work, then it's definitely fiction.
January/February Food Protection Trends
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Food Protection Trends - January/February 2023

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