When Abhi Upadhyay was featured on this blog as a new faculty member, he mentioned that he was grateful for direct flights to Nashville so that he could visit his daughter and wife, who was an assistant professor at Tennessee Tech University at the time.
Now, it is Indu Upadhyaya’s turn to be the new highlighted CAHNR faculty member. On June 7, Indu started as the assistant cooperative extension educator in food safety. Here is what she said in an interview.
Where did you get your degrees? I received a bachelor of veterinary science and animal husbandry (equivalent to DVM) and a master’s degree in veterinary biochemistry from Rajiv Gandhi Institute of Veterinary Education and Research in Pondicherry. I completed my PhD from UConn in animal science with a focus on food safety and microbiology. (Editor’s note: Her graduate student profile is on this blog.)
What did you do before you came to UConn? Before I joined UConn, I worked as an Assistant Professor in the School of Agriculture at Tennessee Tech University for one year. I was involved with developing a research program on poultry and fresh produce safety, including writing grants and collaborating with other faculty from various disciplines. I also taught two upper level undergraduate courses and worked on several food safety outreach and recruitment activities in Tennessee.
What will your work here at UConn focus on? I plan to work with Connecticut poultry processors and fresh produce growers to promote food safety through dissemination of relevant research findings and associated trainings. I have visited various extension offices in Connecticut and the UConn campuses to begin to learn about food safety education requirements in the state.
For the first six months, I will concentrate on training Connecticut’s growers and producers to comply with the new Produce Safety Rule (PSR), which is part of the FDA Food Safety Modernization Act (FSMA).
I will conduct other trainings, such as Hazard Analysis Critical Control Points (HACCP) training for meat and poultry producers. Connecticut does most of its training sessions in early spring and late fall, but other New England states do their trainings at different times. This provides plenty of options for growers and producers who can attend training anywhere in the region.
In addition, I understand and appreciate that this is a New England effort, therefore, I will be meeting and working alongside extension educators in the region from other states to introduce myself.
Moreover, I enjoy writing grants and would focus on applying to agencies that promote food safety outreach. I believe this would add to a strong food safety research program here at UConn.
Name one aspect of your work that you really like. I love meeting new people, talking to them and making connections. I believe its important to learn about the challenges that poultry processors, fresh produce growers, stakeholders, farmers and workers face to comply with food safety regulations. I want to know their concerns and help find solutions to their food safety issues. I think this aspect of my role blends well with my personality.
Is there anything else you would like us to know about you? I have a 2-year-old daughter, and I love spending time with her. Also, I am a die-hard tennis fan, and I am glad that Flushing Meadows, NY (venue for the US Open Grand Slam) is nearby.
By Patsy Evans