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Lynne Mclandsborough

Interim Associate Vice Chancellor for Research and Engagement
Interim Director of the Center for Agriculture, Food and the Environment
Specialty: 
Food safety, biofilm formation and removal; bioactive food components
Center for Agriculture, Food, & the Environment
319 Stockbridge Hall
UMASS Amherst
80 Campus Center Way
Amherst, MA 01003-9285
Profile: 

Food processors are moving away from water-based (wet) cleaning in the food processing environment because water enhances bacterial growth. In addition, some food products, such as peanut butter or chocolate, are often manufactured without wet cleaning and rely solely on non-water-based (dry cleaning) approaches to cleaning. Furthermore, under dry conditions (such as those found in peanut butter, chocolate, or dried foods), bacteria, such as Salmonella, exhibit increased resistance to heat and antimicrobial agents. My laboratory group recently focused on developing and formulating antimicrobial compounds for cleaning and sanitizing food processing equipment without water.

 

Projects in my lab include:

  • Development of antimicrobial delivery systems for cleaning and sanitation
  • The biological, physical, and chemical aspects of bacterial adhesion, transfer, and removal.
  • The genetics of Listeria sp. biofilm growth.