Barbara H. Ingham

Barbara H. Ingham

Professor, Food Science Extension Specialist
105K Babcock Hall
bhingham@wisc.edu
(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.


Education

  • 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

    • Web Sites Developed

    Food Safety for Wisconsin Businesses - Training and support to help ensure the manufacture of safe food.
    https://foodsafety.wisc.edu

    Safe and Healthy Food for Your Family – Food safety and food preservation information. Include regular blog posts.
    https://fyi.extension.wisc.edu/safefood/

    Safe Produce for Food Pantries Project – Best practices for growers and food pantries distributing fresh fruits and vegetables to those in need.
    https://safeproduce4foodpantries.org

    UW Center for Meat Process Validation — Research-based information to validate HACCP critical limits. Model HACCP plans.
    https://meathaccp.wisc.edu/