Barbara H. Ingham

Barbara H. Ingham

Professor, Food Science Extension Specialist
105K Babcock Hall
(608) 263-7383
FAX (608) 262-6872

Ingham Lab

Research Interests

My lab group works with small and very small meat processors to identify methods to validate Critical Limits in the processing of meats. In addition, I conduct research into the effective use of technology in teaching and learning. I am also involved in studying issues that relate to consumer perceptions of food safety and health, and in the implementation of consumer education programs on food-related issues.


  • B.S. Food Science, Virginia Polytechnic Institute and State University 1981
  • M.S. Food Science, University of Massachusetts 1983
  • Ph.D. Food Chemistry, Cornell University 1988
  • WISE

    I am senior faculty co-director for the Women in Science and Engineering residential learning community (WISE) located in Cole Hall. The Women in Science and Engineering (WISE) Residential Learning Community provides an environment where women interested in science, math, and/or engineering can make strong academic and personal connections with students, staff, and faculty who share their interests. Participants benefit from having a small academic community within the setting of a large research university. Women who choose to participate in WISE have the opportunity to develop mentoring relationships with faculty members as well as friendships that can last a lifetime.

    Selected Publications

    Food Safety in Your Home: Computer-Based Food Safety Lessons for At-Risk Audiences. 2006.

    Chen, L., B.H. Ingham, and S.C. Ingham. 2004. Polyphenol oxidase (PPO) activity as a potential intrinsic index of adequate thermal pasteurization of apple cider. J. Food Protection. 67:908-914.

    Chen, L., B.H. Ingham and S.C. Ingham. 2004. Survival of Penicillium expansum and patulin production on stored apples following wash treatments. J. Food Sci. October 2004 C669-75.

    Web Sites Developed

    Wisconsin FIRST — Food Science and Food Safety information for consumers throughout the state

    UW Center for Meat Process Validation — Research-based validation information for processors and regulators

    HACCP System Guide — Model HACCP plans for small and very small meat processors

    Food Safety in Your Home — Food Safety lessons for consumers and educators