Research Summary

Research in my lab involves naturally occurring toxicants of microbial or environmental origin and the effect of various food processes on their chemistry and toxicity. An area of emphasis is how different food processing technologies impact chemical and toxicological properties of mycotoxins, a diverse group of secondary metabolites produced by certain fungi. Current projects include interaction between toxicants and dietary components and mechanistic approach to reduce toxicity of ochratoxin A. We are also developing culturally sensitive education programs for the Deaf and hard-of-hearing population to reduce foodborne illnesses.