- DR. STEVEN C. RICKE
Donald "Buddy" Wray Chair in Food Safety and Director of the Center for Food Safety in the Institute of Food Science and Engineering at the University of Arkansas
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Dr. Ricke received his B.S. and M.S. degrees from the University of Illinois Urbana Champaign and a doctorate from the University of Wisconsin with a co-major in animal science and bacteriology. He held a USDA post-doctorate position in microbiology at North Carolina State University from 1989 to 1992. In 1992, Dr. Ricke joined the Texas A&M poultry science faculty and rose to the rank of professor in 2004. In 2005, Dr. Ricke was named the Donald "Buddy" Wray Chair in Food Safety and Director of the Center for Food Safety at the University of Arkansas. In 2006, Dr. Ricke was presented with the American Egg Board Research Award. The award is given to increase interest in research pertaining to egg science technology or marketing. Prior to joining the U of A faculty, Dr. Ricke was a professor of veterinary pathobiology in the College of Veterinary Medicine and a member of the graduate molecular and environmental science faculty, the graduate nutrition faculty, the institute of molecular pathogenesis, the graduate food science and technology faculty, and the center of food safety in the Institute of Food Science and Engineering at Texas A&M. Dr. Ricke received the Poultry Science Association National Research Award in 1999 and the title of Faculty Fellow of the Texas Agricultural Experiment Station in 2003. His publications include 153 research articles in refereed journals and 37 review papers and book chapters. He is editor in chief for Bioresource Technology and has been a member of the editorial board of the Journal of Food Protection and three other scientific journals. Dr. Ricke has been the major professor for over 20 students who received M.S. and Ph.D. degrees. This past year, one of Dr. Ricke's Ph.D. students, Sugata Sirsat, won an American Society for Microbiology Travel Award to attend the organization's annual meeting. Salmonella enteritidis, a bacterium that causes more than half of the food-borne illness cases in the United States, has been the major focus of Dr. Ricke's research. His research team recently reported findings that led to dietary changes for laying hens to prevent Salmonella enteritidis infection during molting, which is a periodic shedding of feathers. Link to Dr. Ricke's Lab Homepage
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