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Robert E. Levin
Professor
Food safety, detection of mutagens and carcinogens; microbial food spoilage enzymes; immuno assays, fermentation technology and PCR detection and quantitation of E. coli O157:H7, Listeria monocytogenes, vibrio parahaemolyticus and V. vulnificus in seafood.
Office: Room 346, Chenoweth Laboratory
Off. Tel.: (413) 545-0187
Email: relevin@foodsci.umass.edu
Curriculum Vitae |
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Research Interests
Major areas of research concentration have included (1) bacteriophage infectious for refrigerated food spoilage bacteria, (2) fishery microbiology, (3) characterization of microbial proteases and DNases, (4) immunological identification of food borne bacterial pathogens, (5) fermentation technology, (6) production of paralytic shellfish toxins by dinoflagellated algae, (7) production of fish silage and fish hydrolysates, (8) detection of carcinogens in foods, (9) quantitative real-time PCR detection of bacterial pathogenic bacteria in foods.
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