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In the United States, contaminated food causes 48 million
illnesses, 128,000 hospitalizations and, 3,000 deaths each year in
people. As a scientist, my aim is to contribute
towards a significant reduction in illnesses by improving food safety.
Food safety is an issue that is of interest to nearly every section of
society, including scientists, policy makers, industry, and the public.
As a faculty member at the UA, my research,
teaching and outreach interests are focused on this vital public health
problem. It is important that as scientists, we enhance consumer
confidence in a safe food supply. My research, education and outreach
activities are designed to help fulfill this critical
issue that has national and global relevance. My research program is
aimed at finding practical solutions for the food industry, to produce
safe and wholesome foods for the consumer. I teach courses on the
practical importance of microorganisms in our lives
and in food using innovative approaches to stimulate students’ interest
in this subject. I also conduct outreach activities that communicate
the importance of food safety to industry and the public.
Many of my outreach activities for the industry are primarily
directed towards the fresh produce growers in Yuma, AZ, but are also
applicable to fresh produce growers nationwide.
I strongly believe that research, teaching and outreach
are vital responsibilities of a faculty member and when done with
passion and dedication, all three can be effectively fulfilled.