Associate Professor of Food Science
Ph.D., Food Science and Technology, 1991, University of Nebraska-Lincoln
M.S., Food Science and Technology, 1986, University of Nebraska-Lincoln
Graduate Coursework, 1983-1984, University of Minnesota
Diplôme d'Ingenieur d'Application, Food Technology, 1980
Institut Agronomique & Vétérinaire Hassan II (Rabat, Morocco)
Office: 236 Luerssen Building
Research Interests: Significance of molds and mycotoxins in foods: identifications of molds, mold growth and mycotoxin production; control of mold contaminants and development of rapid detection methods for molds. The detection and control of bacterial pathogens in foods.
Extension Programs: Conduct educational and technical programs in the areas of microbial food safety and processing to the food industry and county extension agents in Southeastern Pennsylvania. (Molds and Yeasts in Foods, Mycotoxins in Foods, Microbial Food Safety, Food Service Safety, Food Microbiology Short Course)
Courses Taught: Introductory Food Science, Introductory Microbiology (Lecture and Laboratory), Improving Food Quality, Food Plant Sanitation, Applied Microbiology, and Food Mycology and Mycotoxicology.
Languages: Fluent in English, French and Arabic
Most Recent Publications:
Gourama, H. 2013. Filamentous Fungi (Molds): Role in Food Flavor Formation. Encyclopedia of Biotechnology in Agriculture and Food. Taylor and Francis: New York
Gourama, H., L. B. Bullerman, and A. Bianchini. 2014. Toxigenic Fungi and Fungal Toxins. Compendium of Methods for the Microbiological Examination of Foods, 5th Ed. American Public Health Association, Washington, D.C