FRESH Food Safety Webinar
FRI graduate fellowship presentations
Event Details
Date
Tuesday, April 28, 2026
Time
10:30 a.m.-12 p.m.
Location
Description
The probiotic potential of Bifidobacterium against Group B Streptococcus in the gastrointestinal tract
Joie Ling, Andrew Hryckowian laboratory
Understanding and tackling Listeria monocytogenes persistence on wooden cheese ripening boards
Yuxing Chen, Tu-Anh Huynh laboratory
Utilizing fungal fermentation products derived from food-grade, clean-label ingredients to reduce spoilage and pathogenic microbes in foods
Xingrui Fan, Jae-Hyuk Yu laboratory
Joie Ling, Andrew Hryckowian laboratory
Understanding and tackling Listeria monocytogenes persistence on wooden cheese ripening boards
Yuxing Chen, Tu-Anh Huynh laboratory
Utilizing fungal fermentation products derived from food-grade, clean-label ingredients to reduce spoilage and pathogenic microbes in foods
Xingrui Fan, Jae-Hyuk Yu laboratory
Cost
Free
Contact
Accessibility
We value inclusion and access for all participants and are pleased to provide reasonable accommodations for this event. Please call 608-263-7062 or email adam.borger@wisc.edu to make a disability-related accommodation request. Requests should be made by Tuesday, April 14, 2026, though reasonable effort will be made to support late accommodation requests.