University of Missouri
Department of Food Science
256 WC Stringer Wing, Eckles Hall
Columbia, MO 65211
Lillian G. Occeña-Po is an adjunct associate professor in the Department of Food Science at the University of Missouri in Columbia, Mo. She obtained her doctorate in food science from Michigan State University. She has been involved in the area of food safety for the past 17 years, focusing on ethnic food safety for the past 13 years.
She teaches a summer online course on Ethnic Foods: Food Safety and Food Protection/Defense Challenges for the Agricultural Interactive Distance Education Alliance. She is also a co-instructor of an online graduate course on Food Safety Modernization Act and HACCP for Michigan State University's online master's degree in food safety. She has developed training curricula and food safety programs as well as educational resources targeting diverse audiences, including "A Food Safety Inspector's Guide to Ethnic Foods in Michigan: Mexican and Asian Foods" designed for food inspectors in the U.S. For these various initiatives, she received the MSU Extension Diversity Award in 2007.
She is certified in hazard analysis and critical control points and certified in thermal processing systems for low-acid and acidified canned foods under the Better Process Control Schools. She continues to focus her food expertise in training micro, small, and medium food enterprises in the areas of food processing, total quality management/static process control and food safety. Occeña-Po is a strong advocate in the promotion of sustainable value-added food chains in traditional production-oriented agriculture in developing conditions. She continues to consult in the areas of food safety and quality issues to micro, small, and medium food enterprises.
Research Fellowship, University of Missouri--Columbia, 1997-1998
Ph.D. in Food Science, Michigan State University, 1994
M.S. in Food Science and Technology, Virginia Tech, 1984
B.S. in Food Technology, University of the Philippines, 1978