Cold Plasma as a Foodborne Pathogen Kill Step with Kevin M. Keener, Ph.D., P.E. Dr. Keener is the Director of the Food Technology Development Laboratory at Purdue University. He received his Bachelors and Masters Degrees from Ohio State University and his Ph.D. degree from Purdue University. His research areas include: Development of non-invasive quality measurement techniques and novel food processing technologies. Specific research projects include the following: Development of NMR and MRI methods for food processing Development of food applications for radiant frying technology Development of food applications for nonthermal plasma technology Characterization of antimicrobial activity in shell eggs with carbon dioxide treatment

Agenda: 1. Introduction. 2. What are foodborne pathogens? 3. What are the traditional methods to kill foodborne pathogens? 4. What is cold plasma technology? 5. How was cold plasma discovered? 6. Has recent research shown cold plasma to be an effective food processing technology? 7. What is the potential for cold plasma technology? 8. Other research projects. 9. Conclusion.

Contact: Kevin M. Keener, Ph.D., P.E. Director, Food Technology Development Laboratory Food Process Engineer Professor of Food Science Purdue University Nelson Hall of Food Science, Room 3215 745 Agriculture Mall Drive West Lafayette, IN 47907-2009 Phone: (765) 494-6648 Fax: (765) 494-7953 kkeener@purdue.edu www.foodsci.purdue.edu https://ag.purdue.edu/foodsci/Pages/Profile.aspx?strAlias=kkeener&intDirDeptID=14 2012 Research Fellow Director, Food Processing Environmental Assistance Center Dublin Institute of Technology