Food Protection Trends - January/February 2023 - 82

BEYOND the BIO
Name: Mary Anne Roshni Amalaradjou
Employment: Associate Professor of Food Microbiology, Department of Animal Science, University of Connecticut
Location: Storrs, Connecticut
Family traditions rooted in food grow into
thriving microbiology career
When it comes to her career, Mary
Anne Roshni Amalaradjou wants to have
her cake and eat it, too. Safely, of course.
" My reason for being in the field of
microbiology comes from knowing we can
have all this wonderful food and we can
eat it without the worry of getting sick, "
Amalaradjou said. " There is a lot of overlap
between the environment, animals, humans
and how each one depends on another. I
know we can have our cake and eat it, too -
without getting sick. "
Growing up in Pondicherry, India,
Amalaradjou said food was centric to her
family, citing her father as the " foodie " of
their clan and her mother as the expert
on home remedies. Exploring new foods,
cooking and gathering as a family ignited
her interest in the world of food. Paramount
to culinary interest, however, was education.
Her mother was a teacher; her father, an
engineer. She said her parents made it clear
from day one that education was key to a
strong future.
" I took a long route to get where I am
today, " Amalaradjou said. " My interest in
animals and biology resulted in me getting
my Doctor of Veterinary Medicine (DVM)
from Rajiv Gandhi Institute of Veterinary
Education and Research (Pondicherry,
India). It's a different kind of program
than [veterinary] programs in the U.S. in
82
that there isn't a pre-vet program. You go
straight through and perform clinical work
while in school. "
While completing her DVM, Amalaradjou
was looking for areas of research to complement
her interests in animals and biology.
She discovered the world of microorganisms
and how these tiny things can take
down entire populations when they enter a
food source and people are sickened from it.
She likened it to a David vs. Goliath
situation and was immediately hooked.
" After my DVM, I completed a master's
degree in biochemistry and food science, "
Amalaradjou said. " This tied everything
together in terms of animal [food] products
and the effects of microorganisms within
them. I knew I was much more interested
in continuing down this path of research
than, say, working as a clinician. I also knew
I needed to broaden my horizons and that's
when I decided to come to the U.S. to continue
my work. "
Amalaradjou landed at the University
of Connecticut (UConn), where she was
able to hone her practice in microbiology
and safety. She completed her Ph.D. in
food microbiology and safety, within the
department of animal science and now
serves as an associate professor of food
microbiology within the Department of
Animal Science at UConn. She also sits on
Food Protection Trends January/February
the UConn biosafety committee, which
regulates research on campus.
" There have been so many people
throughout the course of my academic
career who have influenced my work, "
Amalaradjou said. " From DVM professors
who triggered my initial interest in
food microbiology, mentors through grad
school and to my colleagues, who - on a
daily basis - push me to do better. But my
students are the ones who can really get
me thinking. They provide such diversity
of thought and perspective. "
As an associate professor, Amalaradjou
said much of her day is spent in the
lab with food microbiology students,
where they, as a team, discuss what's
working, troubleshoot issues and
exchange " fresh " ideas. With much of her
research dedicated to poultry, specifically
meat and egg safety, there is always an
abundance of topics to cover.
Additionally, Amalaradjou teaches a fall
semester course on probiotics and a class in
food microbiology and safety in the spring.
Undergraduate advising also plays a role in
her day-to-day responsibilities.
" It's so rewarding to see the students
progress and get better in their research, "
Amalaradjou said. " I love working with
students and teaching them. That's when I
get to talk to these fresh minds, which often

Food Protection Trends - January/February 2023

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