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Doris Helen D'Souza

Professor | Food Science

Specialization: Food Safety & Food Virology; Rapid Detection/Tracking & Control Approaches

Research Focus

Rapid detection & tracking systems for foodborne pathogens in the food environment to prevent outbreaks and recalls. Novel processing technologies & control strategies to decrease the risk of foodborne outbreaks & spread of antimicrobial resistance.

Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (Same as MICR 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 428 - Honors: Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control.

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 429 - Food Microbiology Lab
2 credit hour(s)

Methods for examination, enumeration, cultivation, and identification of foodborne microorganisms.

(RE) Corequisite(s): FDSC 421.

Other Instructors: Golden, David A

Semesters Offered: Fall
FDSC 521 - Advanced Food Microbiology
3 credit hour(s)

Extrinsic and intrinsic factors associated with foods and food processing that relate to growth, survival, inhibition, detection, and recovery of foodborne pathogens and spoilage organisms; traditional and current approaches to microbiological food safety and quality.

(RE) Prerequisite(s) : 421 and 429.

Semesters Offered: Spring
MICR 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (See FDSC 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
Picture of Doris Helen D'Souza

865-974-2753

ddsouza@tennessee.edu

102 Food Safety and Processing Building
2600 River Dr.
Knoxville, TN 37996-4591
Education and Training
  • Doctorate, Food Science, University of Georgia, 1997
Lab Members
Alex Bowman
Joseph Moon Choi
Emily Irene Camfield
Jackson Stuart Craig
Katie Riese
Alexia Ellen Angelos
Sarah Kathryn Warner
Jordan Jacob Jones
Claire Mackenzie Gorman

Doris Helen D'Souza

Professor | Food Science
Picture of Doris Helen D'Souza image

865-974-2753

ddsouza@tennessee.edu

102 Food Safety and Processing Building
2600 River Dr.
Knoxville, TN 37996-4591
Education and Training
  • Doctorate, Food Science, University of Georgia, 1997
Research Focus

Rapid detection & tracking systems for foodborne pathogens in the food environment to prevent outbreaks and recalls. Novel processing technologies & control strategies to decrease the risk of foodborne outbreaks & spread of antimicrobial resistance.

Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (Same as MICR 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 428 - Honors: Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control.

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 429 - Food Microbiology Lab
2 credit hour(s)

Methods for examination, enumeration, cultivation, and identification of foodborne microorganisms.

(RE) Corequisite(s): FDSC 421.

Other Instructors: Golden, David A

Semesters Offered: Fall
FDSC 521 - Advanced Food Microbiology
3 credit hour(s)

Extrinsic and intrinsic factors associated with foods and food processing that relate to growth, survival, inhibition, detection, and recovery of foodborne pathogens and spoilage organisms; traditional and current approaches to microbiological food safety and quality.

(RE) Prerequisite(s) : 421 and 429.

Semesters Offered: Spring
MICR 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (See FDSC 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
Lab Members
Alex Bowman
Joseph Moon Choi
Emily Irene Camfield
Jackson Stuart Craig
Katie Riese
Alexia Ellen Angelos
Sarah Kathryn Warner
Jordan Jacob Jones
Claire Mackenzie Gorman