University of Holy Cross Dedicates New Microbiology Research Lab

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University of Holy Cross officials dedicate the new Brown Foundation Laboratory which will allow its food science students to learn the science behind the fast-growing drink manufacturing industry. (L-R) Dr. Nabaraj Banjara, assistant professor of food science; Dr. Soma Mukherjee, assistant professor of food science; Lisa M. Sullivan, PhD, interim-provost and vice-president of academic affairs of the University of Holy Cross; Edwin (EF) Hunter III, president of the Joe W. and Dorothy Dorsett Brown Foundation; Dr. Darryl Holliday, director of UHC’s food science program.

NEW ORLEANS — The University of Holy Cross has dedicated its new Brown Foundation Food Science Microbiology Research Laboratory. The comprehensive facility will allow the university’s food science program to expand their students’ undergraduate research to include food pathogen analysis and effects of food and beverages on gut health and potential use of probiotics. The new lab is made possible by the generous support of the local Brown Foundation which has funded nearly a half million dollars in grants to UHC’s Food Science Program over the past six years.

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