University of Wisconsin-Madison, Food Science, Ph.D.
University of Wisconsin-Madison, Food Science, M.S.
University of Wisconsin-Milwaukee, Botany, B.S.

Patulin degradation and detoxification of apple juice.
Functional food properties of coffee pulp
Quality and safety of minimally processed and shelf-stable fruits and vegetables.
Mushroom food safety interventions

Quality and safety of processed fruits and vegetables
HACCP based food safety programs for fruit, vegetable, and growers, packers and processors of mushrooms
Home food preservation
Assistance to food entrepreneurs
Sanitation Short Course

Combined Food Science/Agribusiness Management Undergraduate Study Tour to Costa Rica.
Web site: http://www.foodscience.psu.edu/costa_rica/tour.html
Guest lecture and laboratory Food Science 413 - Science and Technology of Food Products

Publications:

Selected Reviewed Research Publications:

Chikthimmah N, LaBorde LF, and Beelman RB. 2007. The effect of washing and slicing operations on the survival behavior of Listeria monocytogenes and Salmonella Sp. in fresh mushrooms during postharvest storage. Mushroom News. 55(9):4-13.

Okull DO, Demirci A, Rosenberger D, LaBorde LF. 2006. Susceptibility of Penicillium expansum spores to sodium hypochlorite, electrolyzed oxidizing water and chlorine dioxide solutions modified with non-ionic surfactants. Journal of Food Protection, 69(8):1944–1948 [Link].

Nieto-Montenegro S, Brown JL, LaBorde LF. 2006. Using the Health Action Model to plan food safety educational materials for Hispanic workers in the mushroom industry. Food Control 17:757–767. [Link].

Fenton GD, LaBorde LF, Radhakrishna RB, Brown JL, Cutter CN. 2006. Comparison of knowledge and attitudes using computer-based and face-to-face personal hygiene training methods in food processing facilities. Journal of Food Science Education. 5:45-50 [Link].

Fatemi P, Knabel SJ, LaBorde LF, Patton J, Annous B, Sapers GM. 2006. Influence of punctures, cuts and apple surface morphologies on penetration and growth of Escherichia coli O157:H7. Journal of Food Protection. 69(2):267–275. [Abstract]

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 improve quality of fresh mushrooms. Journal of Food Science. 70(6):M 273-278 [Link]

Nieto-Montenegro S, Brown JL, LaBorde LF. 2004. Evaluating food safety needs in the food industry using a "Worker-Experience Protocol". Food Protection Trends 24(9):676-681 [Abstract]

Okull DO, LaBorde LF. 2004. Activity of electrolyzed oxidizing water against Penicillium expansum in suspension and on wounded apples. Journal of Food Science (69)1 FMS 23-27 [LInk]

Pandrangi S, LaBorde LF. 2004. Optimization of microbiological assay of folic acid and determination of folate content in spinach. International Journal of Food Science and Technology 39(5) 525-532.[Link]

Pandrangi S, LaBorde LF. 2004. Retention of folate, carotenoids, and other quality characteristics in commercially packaged fresh spinach. Journal of Food Science 69(9):C702-7 [Link].

LaBorde LF, Padilla-Zakour O. 2003. Application of low temperature heat treatments before retorting improves the quality of canned potatoes. Journal of Food Processing and Preservation 27(3):195-212.

Pandrangi S., Anantheswaran RC, Elwell MW, and LaBorde LF. 2003. Efficacy of sulfuric acid scarification treatment in eliminating Escherichia coli O157:H7 from alfalfa seeds prior to sprouting. Journal of Food Science. 68(2): 613-618. [Link]

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 Science. 68(4) p. 1438-1442. [Link]

LaBorde LF. 2003. Impact of the Penn State Food Safety Web Site as a Food Safety Information Resource for Extension Professionals. Journal of Extension [On-line], 41(2). [Link]

Outreach Publications:

LaBorde LF. 2007. Good Agricultural Practices for Pennsylvania Fruit and Vegetable Growers. General guidance adapted from “Good Agricultural Practices and Good Handling Practices Audit Verification Program - Policy and Instructions Handbook”. USDA Agriculture Agricultural Marketing Service. Fruit and Vegetable Programs. Fresh Products Branch. Penn State University Department of Food Science. Availalbe at http://foodsafety.psu.edu/gaps.

LaBorde LF. 2005. Guidelines for Developing a Mushroom Good Agricultural Practices Program. Penn State Department of Food Science and the American Mushroom Institute. (Available online)

LaBorde LF. 2003. "Guidelines for Producing Unpasteurized Cider in Pennsylvania". Penn State Cooperative Extension. (Available online)

LaBorde LF. 2003. "Mushroom Farm Food Safety and Security Self-Assessment". Penn State Cooperative Extension. (Available online)

LaBorde LF. 2003. "Practices for Safe Growing". In: Pennsylvania Commercial Vegetable Production Recommendations. pp. A8-A9. Penn State Cooperative Extension.

LaBorde LF. 2002. "Cider Production - Managing Quality and Safety from Orchard to Bottle". In: The Pennsylvania Tree Fruit Production Guide. Chapter VII. 2002-2004 edition. pp. 239-245. (Available online)

LaBorde LF. 2002. "Maintaining the Safety of Pennsylvania Apples and Apple Products". In: The Pennsylvania Tree Fruit Production Guide. Chapter VIII. 2002-2004 edition. pp. 249-260. (Available online)

LaBorde LF., 2002. "Biosecurity - Safeguarding our Food Supply from Intentional Contamination". Mushroom News. 50(3): 8-12. (Available online)

LaBorde LF., 2002 "Control of Listeria monocytogenes in Mushroom Growing and Packing Environments" .Mushroom News. 50(9): 6-14. (Available online)

LaBorde LF., 2001. "FDA Announces Final Ruling On HACCP". Fruit Times Newsletter.Vol.20, No.2. February 9, 2001.

LaBorde LF. 2001. "Sanitation: The Key to Producing Safe Mushroom Products". Mushroom News. 49(9):4-6. (Available online)

LaBorde LF. 2000. "Third-Party Audits - New Demands for Assurances of Food Safety". Mushroom News. 48(9):4-6.(Available online)

LaBorde LF. 2000. "Proper Care and Handling of Fruits and Vegetables from Purchase to Preparation". (tri-fold brochure available online)

LaBorde LF. 2000. "What You Should Know about Sprouts". Penn State Cooperative Extension.(tri-fold brochure available online)

LaBorde LF. 1999. "Implementing a HAACP Based Food Safety Plan for the Fresh Mushroom Industry". Mushroom News. 47(9):4-7, 10-11. (Available online)

LaBorde, LF. 1999. "Final Ruling On Juice HACCP Expected Next Year". Fruit Times Newsletter. Vol. 18, No. 19. December 7, 1999.

2003. USDA-CSREES - National Integrated Food Safety Initiative."Multiple Strategies for Control of Patulin in Apples and Apple Products: An Integrated Regional Research and Extension Project. L.F. LaBorde, H. Gourama, (Food Science), A. Demirci (Ag. and Biological Engineering), D. Rosenberger (Plant Pathology, Cornell University). $500,000.

2003. USDA-CSREES - National Integrated Food. "Strengthening the National Good Agricultural Practices (GAPS) Program through Expanded Collaboration, Research, and Economic Modeling". R. Gravani, (Cornell University). PSU subcontract $15,000.

2001. USDA-CSREES - National Integrated Food Safety Initiative. "Mushroom Food Safety: A Research & Extension Model for the Produce Industry". L.F. LaBorde (Food Science), R. Beelman (Food Science), J.L. Brown (Food Science), D.M. Beyer (Plant Pathology), L.J. Harris (Food Science, UC-Davis), T.V. Suslow (Vegetable Crops, UC-Davis). $200,000.

2001. Pennsylvania Department of Agriculture. "Development of a Pennsylvania Apple Quality Assurance Program and Low-cost Technologies for Pasteurization of Apple Cider". L.F. LaBorde (Food Science), R. Beelman (Food Science), R. Crassweller (Horticulture). $116, 610.

2001. Pennsylvania Department of Agriculture. "Development of Cultural and Postharvest Practices to Reduce Bacterial Populations on Fresh Mushrooms". R. Beelman (Food Science), L.F. LaBorde (Food Science), A. Demirci (Ag. and Biol. Engineering). $196,448.

2004 - present. Associate Professor. Pennsylvania State University Department of Food Science. University Park, Pennsylvania

1998 - 2004. Assistant Professor. Pennsylvania State University Department of Food Science. University Park, Pennsylvania

1996 - 1998. Research Chemist. Canandaigua Wine Company, Madera, California. Basic and applied research directed towards the development of new products and processes from grape juice and grape by-products.

1993 - 1996. Research Associate. Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin. Laboratory methods and process development aimed at improving the quality of processed vegetables.