Kassim Sulleyman
MS Thesis Defense
Advisor: Dr. Byron D. Chaves
Monday, July 21, 2025
1:00 pm
ANSC C203
Zoom link: https://urldefense.com/v3/__https://unl.zoom.us/j/92882919938?pwd=EALvm7G3ge...
“Modeling the Survival of Salmonella in Beef Jerky: Influence of Product Thickness and Temperature on Dehydration Rate and Microbial Inactivation”
Kassim Sulleyman is a graduate student currently pursuing a Master of Science degree in Animal Science with an emphasis on Meat Science and Muscle Biology at the University of Nebraska–Lincoln under the supervision of Dr. Byron D. Chaves. His research focuses on evaluating the survival of Salmonella in beef jerky, specifically examining the effects of slice thickness, drying temperature, and post-drying storage. Kassim’s work integrates microbial challenge studies and predictive modeling to support the development of safer, shelf-stable meat products. He holds a Bachelor's degree (Agriculture Technology) and an MPhil Animal Science from the University for Development Studies-Ghana.
[cid:4a138376-8ca5-49f5-b279-7d9a07ce9a00]
[In Our GRIT Our GLORY]
Joshua R. Russo, MA
Graduate Program Coordinator & Course Scheduling Office Associate
University of Nebraska–Lincoln
Food Science & Technology
Lincoln, NE
4024725301
La Fontaine Bahatsi
MS Thesis Defense
Advisors: Drs. Andreia Bianchini and Jayne Stratton
Monday, September 29, 2025
3:00 pm
FIC 275
Zoom link: https://urldefense.com/v3/__https://unl.zoom.us/j/95703348135__;!!PvXuogZ4sR...
"Assessment of Microbial Quality and Safety, Including Aflatoxin B1, in Buckwheat Flour and Groats"
La Fontaine Bahatsi is a Master of Applied Science candidate in the Department of Food Science and Technology at the University of Nebraska-Lincoln (UNL), with a focus on food safety. Originally from Rwanda, he earned a Bachelor of Science in Integrated Science with minors in Food Science and Technology, Leadership, and Entrepreneurship from UNL. His research focuses on the microbial quality of buckwheat flour and groats, as well as the development of methods for detecting and quantifying aflatoxin B1 using fluorometry and high-performance liquid chromatography (HPLC). Through his work, he contributes to advancing knowledge of food safety in gluten-free grains and grain-based products. He is co-advised by Drs. Andreia Bianchini and Jayne Stratton.
[cid:efb2b937-425b-4757-b34e-7a8e24cef0ff]
[In Our GRIT Our GLORY]
Joshua R. Russo, MA
Graduate Program Coordinator & Course Scheduling Office Associate
University of Nebraska–Lincoln
Food Science & Technology
Lincoln, NE
4024725301
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Joshua Russo