Bwalya Lungu

Feb 10, 2017 admin
Bwalya Lungu

Lecturer, PSOE

Department of Food Science and Technology


Office Phone: 530-752-3497

Biography:

Lungu, a lecturer with potential security of employment in the Department of Food Science and Technology, specializes in microbiology and food safety. Lungu completed her Ph.D. in food science at the University of Arkansas and did a postdoctoral fellowship at the University of Georgia. She also was a researcher at the Aviagen Veterinary Laboratory in Elkmont, Alabama, before joining the CA&ES faculty in 2015.

Research interests:

Food safety, microbial and molecular aspects of food safety, regulatory aspects of food safety, diagnostic microbiology, pedagogical research, microbiology education, emerging tools for student engagement in large classrooms

Brief overview:

The goal of the food industry is to provide a safe and nutritious food supply for the United States and its global partners. My background in academia, research, and industry has given me the opportunity to explore current and emerging diagnostic technologies to identify and detect microorganisms in food systems at both the cellular and molecular levels.

As a professor of teaching, my goal is to educate the next generation of food scientists and supply them with the tools and skills needed to integrate theoretical knowledge and develop “real world” solutions for the evolving food industry. My teaching style combines the creative use of technology with more traditional methods to connect with a diverse student population and create an effective, progressive, and engaging learning experience.

I currently teach Food Science and Technology 10 (FST 10), which provides students with a strong foundation for understanding modern day foods, their properties, and safety aspects. I also teach Food Science and Technology 50 (FST 50), which introduces students to the commercial preservation technologies that are currently used in the preservation of fresh, minimally processed, and processed foods. We examine emerging preservation technologies and their relation to food safety and food quality.

Current projects:

  • Investigating the use of technology with the traditional lecture format to improve student learning and engagement in food science classrooms
  • Exploring the use of technological learning platforms as formative assessment tools

 

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