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Manage episode 264302853 series 2510615
To close out the week, Carmen Lucia Cano Roca (University of Nebraska-Lincoln) is on the show to share her work in food science, food safety and Salmonella microbiology. Which multiple disciplines does food science draw from? For her PhD research, how does Carmen study how risks of Salmonella infection can be better controlled?
How did Carmen take what she learned in her earlier life and education in Guatemala, and choose food microbiology as her chosen scientific discipline? What are the different physical, chemical and microbial hazards food scientists are concerned with? Where are the different moments microbe infection is particularly risky during different stages of food production, food distribution and food consumption? How are some commensal bacteria 'good' for our bodies, and actually help keep bad bacteria out of our systems?
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