
Barbara H. Ingham
Professor, Food Science Extension Specialist105K 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
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/