Shima Shayanfar

Texas A&M University
College Station, TX
USA

Biographical Sketch: Shima Shayanfar is in the Nutrition and Food Science Department Texas A&M University. She has extensive expertise in the food industry and project management in USA, Europe and the Middle East in the areas of non-thermal processing and food packaging. She is currently pursuing her PhD in Food Science and Technology on eBeam processing and molecular analysis of spoilage organism, pathogens and packaging polymers. She co-edited the book titled, “Electron beam pasteurization and complementary food processing technologies” that was recently published by Elsevier

Papers:
T6-02 Metabolomic Analysis of Acid Stress Response in Shiga Toxin-producing E.coli O26:H11
T6-03 Quantifying the Effects of Acid (pH 3.6) Stress on Non-O157 Shiga Toxin-producing Escherichia coli Strains