Barbara Ingham

Barb InghamProfessor, College of Agricultural and Life Sciences, UW-Madison
Food Safety Specialist
Position Priorities
  • Working with staff to provide effective programming that addresses issues of consumer food safety, food preservation, food quality, and risk communication.
Education
  • B.S., 1981. Food Science, Virginia Tech
  • M.S., 1983. Food Science, University of Massachusetts-Amherst
  • Ph.D., 1988. Food Science, Cornell University
Previous Professional Experience

Barbara joined Extension in August 1997 as a Food Science Specialist. Prior to that she worked extensively in research settings on topics of dairy products quality, post-harvest quality of horticultural crops, and environmental microbiology.

Highlights of Current Assignments and Programs
  • Curriculum development in food safety and food preservation.
  • Evaluating factors influencing consumer food safety behavior.
  • Laboratory research in food safety focused on raw and processed meat and cheese.
  • Support of small food processors – meat, dairy, canned foods
  • Support for county-based staff in programming for consumer issues of food safety, food quality, and food preservation.

Food Safety and Health

Contact Barbara at:

UW-Madison
105K Babcock Hall
1605 Linden Drive, Madison, WI 53706-1575
Phone: (608) 263-7383
FAX: (608) 262-6872
bhingham@wisc.edu