Ian Hildebrandt
Research Assistant II
Biosystems and Agricultural Engineering (BAE), College of Engineering
Farrall Agricultural Engineering Hall, 524 S. Shaw Lane Rm 216
Biography
Ian Hildebrandt has experience with food safety engineering research in both academic and government laboratories. His research focus includes improving experimental designs and methodologies for estimating pathogen inactivation kinetics. He has experience working with a variety of pathogens (Salmonella, E. coli, Listeria), low-moisture foods (wheat flour, oat flour, spices, almonds, pistachios) and ... meats (beef, pork, chicken, turkey). As a Research Assistant II, responsibilities include management of publicly and privately funded project, complex data analysis, writing manuscripts, and presenting research findings at conferences.
Read MorePublications
Ian Hildebrandt, Bradley Marks, Nathan Anderson, and Elizabeth Grasso-Kelley. Reproducibility of Salmonella Thermal Resistance Measurements via Multilaboratory Isothermal Inactivation Experiments. Journal of Food Protection. Accepted for publication.
Mahta Mousssavi, John Frelka, Ian Hildebrandt, Bradley Marks, and Linda Harris. 2020. Thermal Resistance of Foodborne Pathogens and Enterococcus faecium NRRL B-2354 on Inoculated Pistachios. Journal of Food Protection. Accepted for publication.
Yuqiao Jin, Shannon Pickens, Ian Hildebrandt, Stephen Burbick, Elizabeth Grasso-Kelley, Susanne Keller, and Nathan Anderson. 2018. Thermal Inactivation of Salmonella Agona in Low-Water Activity Foods: Predictive Models for the Combined Effect of Temperature, Water Activity, and Food Component. Journal of Food Protection. 81:1411-1417.
Susanne Keller, Nathan Anderson, Can Wang, Stephen Burbick, Ian Hildebrandt, Lauren Gonsalves, Quincy Suehr, and Sofia Santillana Farakos. 2018. Survival of Salmonella during Production of Partially Sprouted Pumpkin, Sunflower, and Chia Seeds Dried for Direct Consumption. Journal of Food Protection. 81:520-527
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