Naveen Chikthimmah

Ph. D.
Food and Nutrition

Office: 369 Heritage Hall
Phone: 715/232-5332
Email: chikthimmahn@uwstout.edu

Education

Undergraduate

  • Bachelor of Technology in Industrial Biotechnology

Advanced Degrees

  • M.S. in Food Science
  • Ph. D. in Food Science

Courses Taught

FN 115 Principles of Food Industry

FN 222 Food Technology 

FN 244 Farm to Fork-Food Issues

FN 396/596 Food Science Workshop (lab course)

FN 350/550 Food Processing

BIO 406/606 Food Microbiology (lab course)

FN 410/610 Food Policy, Regulation and Law

FN 438/638 Experimental Foods (lab course)

FN 480/680 Research Critiques in Food Microbiology

Honors and Awards

  • Outstanding Graduate Faculty Award

  • Outstanding School of Education Partner

  • UW Stout Emerging Outstanding Researcher Award Nominee

Professional Organizations

Publications

 

  1. Viswanath P, Murugesan L, Knabel SJ, Verghese B, Chikthimmah N, and LaBorde LF. (2013). Incidence of Listeria monocytogenus and Listeria spp. in a small-scale mushroom production facility. Journal of Food Protection. 76 (4): 608-615
  2. Radhakrishna R, Ewing J, and Chikthimmah N. (2012). TPS (Think, Pair, Share) as an active learning strategy. NACTA Journal. 56 (3), 84-85.
  3. Radhakrishna R, Chikthimmah N, Ewing J, and Hoover T. (2010). Structured Feedback: A tool for teaching and learning. 54 (2). Teaching Tips/Notes. NACTA Journal. This article was awarded the 2011 NACTA Journal Teaching Tip Award.
  4. Chikthimmah N, Ewing J, and Radhakrishna R. (2009) Enhancing higher-order learning and critical thinking-A strategy for large undergraduate classes. NACTA Journal. 53 (3) 75-76.
  5. Ewing JC, Chikthimmah N, Radhakrishna RB, and Hoover TS. (2009). RECAP - A reinforcement strategy for student learning. Teaching tips article. NACTA Journal. 53(4): 66.
  6. Chikthimmah N,  Beelman RB, and LaBorde LF.  (2008) Sphagnum peat mushroom casing soils: composition, function and microbiology. Mushroom News. August 2008.
  7. Chikthimmah N, LaBorde LF, and Beelman RB. (2007) The effect of washing and slicing operations on the survival behavior of Listeria monocytogenes and Salmonella spp. in fresh mushrooms during postharvest storage. Mushroom News- Peer-reviewed Science and Technology section. September 2007: 4-13.
  8. Chikthimmah N, LaBorde LF, and Beelman RB. (2005) Hydrogen peroxide and calcium chloride added to irrigation water as a strategy to reduce bacterial populations and to improve quality of fresh Agaricus mushrooms. Journal of Food Science. 70 (6): 273-278.
  9. Beelman RB, Royse D, and Chikthimmah N. (2003) Bioactive components in button mushroom Agaricus bisporus (J. Lge) Imbach of nutrional, medicinal, and biological importance (Review). International Journal of Medicinal Mushrooms. 5: 321-337.
  10. Chikthimmah N, LaBorde LF, and Beelman RB. (2003) Critical factors affecting the destruction of Escherichia coli O157:H7 in apple cider treated with fumaric acid and sodium benzoate. Journal of Food and Science. 68 (4): 1438-1442.
  11. Chikthimmah N, Anantheswaran RC, Roberts RF, Mills EW, and Knabel SJ. (2001) Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction of Escherichia coli O157:H7 during processing of Lebanon bologna. Journal of Food Protection 64 (8): 1145-1150.
  12. Chikthimmah N and Knabel SJ. (2001) Survival of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in and on vacuum-packaged Lebanon-style bologna stored at 3.6 degrees C and 13.0 degrees C. Journal and Food Protection 64(7): 958-963
  13. Chikthimmah N, Guyer RB, and Knabel SJ. (2001) Validation of a 5-log reduction of Listeria monocytogenes following simulated commercial processing of Lebanon bologna in a model system. Journal of Food Protection. 64 (6): 873-876.