Mary Anne Amalaradjou

Associate Professor

Mary Anne Amalaradjou, PhD is an associate professor of food microbiology in the Department of Animal Science at the University of Connecticut.  She received her DVM from Pondicherry University and MSc from the Indian Veterinary Research Institute in India in 2002 and 2004, respectively. She then earned her PhD in food microbiology from the University of Connecticut in 2010.

Her current research is targeted towards understanding pathogen survival and persistence along the food chain, their virulence attributes and the application of probiotics to control foodborne pathogens. She also studies the efficacy of currently applied hurdle technologies to reduce pathogen transmission from farm-to-fork. Beyond controlling pathogens in food systems, her research also investigates the potential application of probiotics as alternatives to antibiotics in poultry production and functional foods in the prevention of gut pathologies. Through all aspects of her research, Dr. Amalaradjou’ s main objective is to improve food safety and promote public health. In the classroom, she teaches a graduate-level course on “Prebiotics and Probiotics” and undergraduate courses on “Food Microbiology and Safety” and “Scientific writing in Food Microbiology”. Besides research and teaching, she is passionate about mentoring the next generation with a strong focus on promoting equity and inclusivity in higher education.

Mary Anne Amalaradjou
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Office LocationOffice: George White Bldg., Room 212B | Lab: Room 007