Professor

Education：

· B.S. Education, Wisconsin State University

· M.S. Microbiology, University of Illinois-Charleston

· Ph.D. Food Science, Purdue University

Teaching and/or Extension Activities：

Food Toxicology, Food Safety, Introduction to Food Science

Publications：

· King, J.A. and J.H. Rupnow. 1992. A primer on using visuals in technical presentations. Food Tech: 157-170.

· Uhlman, L.A., U. Shillinger, J.H. Rupnow, W.H. Holzapfel. 1992. Identification and characterization of two bacteriocin-producing strains of Lactococcus lactis isolated from vegetables. Int.J. Food Micro. 16:141-151.

· Rayas-Duarte, P. and Rupnow, J.H. 1992. Gamma-irradiation affects some physical and chemical properties of dry bean (Phaseolus vulgaris) starch. J. Food Science (in press). (9356)

· Rayas-Duarte, P. and J.H. Rupnow. 1994. Effect of gamma irradiation on dry bean (Phaseolus vulgaris) starch. Physicocheical Properties. Sci. J. Food Sci. 59(4) 839-843. (10609)

· Rupnow, J.H. and J.A. King. 1995. A primer on using the poster session in technical presentations. Food Tech 49:93-102.

· Dr. Rupnow has pledged his career to studying and teaching the principles of food science. He received his Ph.D. in food safety microbiology and was a National Institute of Health Postdoctoral Fellow at Purdue University. He is currently a professor of food science and technology at the University of Nebraska-Lincoln where he conducts research in food safety microbiology and teaches a variety of courses in food safety.  He teaches a distance class entitled The Science of Food that has a yearly enrollment of 1500 students. He has also developed an online certification course for the food service industry that has a yearly enrollment of 9000. He has received numerous teaching awards including the Institute of Food Technologist Cruess Award for teaching excellence. He is a Fellow of the Institute of Food Technologists and has served his professional organization on many committees including the Board of Directors.