alexa Dike O Ukuku | OMICS International | USDA, ARS-Eastern
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Dike O Ukuku

Dike O Ukuku Dike O Ukuku
USDA, ARS-Eastern Regional Research Center
Tel: 215-233-6427
Fax: 215-233-6652 / 215-233-6406

He got his PhD in Food Microbiology, Wayne State University, Detroit, MI.He worked as Research Food Microbiologist, USDA, ARS-ERRC, Wyndmoor, PA and Microbiologist, Detroit Waste-Water Treatment Plant, Detroit, MI. Adjunct Professor, Wayne County Community College, Detroit, MI. Assistant QA/QC Manager, Wesley Quaker Maid Inc. Detroit, MI. HONORS: Recipient of Federal Executive Board Award Gold Medalist for outstanding technical research in federal Service 2009. Member Science Advisory Board-2008-present. Recipient of USDA Merit Award for outstanding research leading to understanding the mechanism of inactivation of bacteria in fresh-juices by non-thermal technology -2007. Recipient of the Japan Society for the Promotion of Science JSPS-Fellow 2006.

Research Interest

His research interest has focused on understanding the functional mechanism of antimicrobial compounds against food borne pathogens and antioxidant in lipid oxidation (model and meat system), Bacterial attachment to fruit surfaces, kinetics of inactivation of food-borne pathogens in fresh or minimally processed fruit juices using non thermal technologies (PEF, RFEF, HHP, UV-light, Antimicrobials), improved methodology for studying microbial inactivation.


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Injury and Viability Loss of Escherichia coli O157:H7, Salmonella, Listeria Monocytogenes and Aerobic Mesophilic Bacteria in Apple Juice and Cider Amended with Nisin-Edta
Dike O Ukuku, David J Geveke, Sudarsan Mukhopadhyay, Modesto Olanya and Vijay Juneja
Research Article: J Food Process Technol 2014, 5: 385
doi: 10.4172/2157-7110.1000385
Behavior of Native Microbial Populations of WPC-34 and WPC-80 Whey Protein Stored at Different Temperatures
Dike O Ukuku, Charles Onwulata, Audrey Thomas, Sudarsan Mukhopadhyay and Michael Tunick
Research Article: J Food Process Technol 2014, 5: 304
doi: 10.4172/2157-7110.1000304
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