Dr Ricke’s expertise is primarily focused on pathogenic characteristics of foodborne Salmonella. This talk explores the prevalence of Salmonella species in food production systems and how they survive the various environmental pressures they encounter. Virulence and stress expression responses of Salmonella spp. under typical food production and processing conditions are discussed. Dr. Ricke received his BS and MS from the University of Illinois and his PhD from the University of Wisconsin, and was a USDA-ARS postdoctoral fellow in Microbiology at North Carolina State University. He has received numerous awards, including the Poultry Science Association Research Award, American Egg Board Award, UA Food Science Department Outstanding Research Award, and UA Division of Agriculture John White Outstanding Research Award. He was also named a Texas Agricultural Experiment Station Faculty Fellow. He has been a member of the National Academics Standing Committee on Use of Public Health Data in FSIS Food Safety Programs and the United Egg Producers Food Safety Scientific Advisory Council, and is former President of the Arkansas Association of Food Protection, as well as its co-founder. Dr. Ricke has served as an editor for five books and as Editor-in-Chief of two scientific journals. He has co-authored 377 peer refereed research and review articles as well as 46 book chapters, and he has given 126 talks to local, national, and international audiences 

Dinner:

Chef’s Choice Buffet Dinner will be served. 

    Social Hour     6:00 pm

      Dinner            6:30 pm