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Barb Ingham

inghambIngham is an associate professor of food science, as well as an extension food scientist with UW-Extension. She studies issues that relate to consumer perceptions of food safety and health, and is involved in developing and implementing consumer education programs on food-related issues.

This press release features information from Ingham about how to correctly thaw and cook a turkey.

For more information about Ingham’s work, visit her website.