Teaching Responsibilities:

• FOSC 102: Food For Thought
• FOSC 265: Seminar on Food Science
• FOSC 305: Food Science
• FOSC 439/639: Food Microbiology

Education:

Ph.D. Food Science with Biochemistry minor, University of Minnesota , 1981
M.S. Biological Sciences, University of Delaware , 1977
B.S. Biology, Elizabethtown College , PA , 1973

Previous Professional Positions:

1984-95  Assistant/Associate Professor, University of Delaware
1983-84 Postdoctoral Associate, Department of Agronomy, Cornell                 University
1981-82 Visiting Assistant Professor, Dept. Nutrition & Food Science, Drexel                 Univ 

Current Editorial Boards:

Journal of Food Science (Associate editor), Applied and Environmental Microbiology, Food Biotechnology, Innovative Food Science & Emerging Technologies, International Dairy Journal, Journal of Food Protection, Journal of Food Safety, and Lebensmittel-Wissenschaft und-Technologies.

Research:

Work is conducted in the general areas of food process microbiology and food safety. Current research projects are focused upon the study of high hydrostatic pressure as a food preservation processing technology for inactivation of problematic microorganisms and enzymes in foods and beverages.

Publications :

• Black, E.P., P. Setlow, A.D, Hocking, C.M. Stewart, A.L. Kelly, and D.G. Hoover. 2007.  Response of spores to high pressure processing. Comp. Rev. Food Sci. Food Safety In press.
• Grove, S.F., A. Lee, T. Lewis, C.M. Stewart, H. Chen, and D.G. Hoover. 2006.  Inactivation of foodborne viruses of significance by high pressure and other processes.  J. Food Prot. 69: 957-968.
• Guan, D., R.D. Joerger, K.E, Kniel, K.R. Calci, D.T. Hicks, L.F. Pivarnik and D.G. Hoover. 2006. Effect of high hydrostatic pressure on four genotypes of F-specific RNA bacteriophages (f2, GA, Q? and SP). J. Appl. Microbiol. 102: 51-56.
• Guan, D., H. Chen, E.Y. Ting, and D.G. Hoover. 2006.  Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 under isothermal-endpoint pressure conditions. J. Food Engin. 77(3):620-627.
• Guan, D., K. Kniel, K.R. Calci, and D.G. Hoover. 2006.  Response of four types of coliphages to high hydrostatic pressure.  Food Microbiol. 23(6): 546-551.
• Black, E., K. Koziol-Dube, D. Guan, D. Cortezzo, D.G. Hoover, and P. Setlow. 2005.  Studies on the triggering of germination of Bacillus subtilis spores by action of high hydrostatic pressure on nutrient germinant receptors.  Appl. Environ. Microbiol. 71: 5879-5887.
• Chen, H., D. Guan and D.G. Hoover. 2005.  Sensitivity of foodborne pathogens to high hydrostatic pressure.  J. Food Prot. 69(1): 130-137.
• Chen, H., D.G. Hoover, and D.H. Kingsley. 2005.  Temperature and treatment time influence high hydrostatic pressure inactivation of feline calicivirus, a norovirus surrogate.  J. Food Prot. 68(11): 2389-2394.
• Guan, D., H. Chen, and D.G. Hoover. 2005.  Inactivation of Salmonella Typhimurium DT 104 in UHT whole milk using high hydrostatic pressure.  Intl. J. Food Microbiol. 104(2):145-153.
• Kingsley, D.H., D. Guan, and D.G. Hoover. 2005.  Hydrostatic pressure inactivation of hepatitis A virus in strawberry purees and sliced green onions.  J. Food Prot. 68(8):1748-1751.
• Solomon, E.B., and D.G. Hoover. 2004. Inactivation of Campylobacter jejuni by high hydrostatic pressure. Lett. Appl. Microbiol. 38(6): 505-509.
• Chen, H., and D.G. Hoover. 2004. Use of Weibull model to describe and predict pressure inactivation of Listeria monocytogenes Scott A in whole milk. Innov. Sci. Emerg. Technol. 5(3): 269-276.
  
• Chen, H., R.D. Joerger, D.H. Kingsley, and D.G. Hoover. 2004. Pressure inactivation kinetics of phage 8 CI 857. J. Food Protect. 67(3): 505-511.
  
• Hoover , D.G., and H. Chen. 2004. Bacteriocins with potential for use in foods. In Antimicrobials in Foods, 3rd edition (P.M. Davidson & A.L. Branen, eds.) Marcel Dekker, Inc., New York . In press.
  
• Kingsley, D.H., H. Chen, and D.G. Hoover. 2004. Hydrostatic pressure application to selected picornavirus. Virus Res. 102:221-224.
  
• Chen, H., and D.G. Hoover. 2003. Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk. Innovat. Food Sci. Emerg. Technol. 4:25-34.
  
• Chen, H., and D.G. Hoover. 2003. Pressure inactivation kinetics of Yersinia enterocolitica ATCC 35669. Int. J. Food Microbiol. 87(1-2):161-171.
  
• Chen, H., and D.G. Hoover. 2003. Bacteriocins and their food applications. Comp. Rev. Food Sci. Food Safety 2(3): 81-100.
  
• Hoover , D.G. 2003. Remarks on food safety in dealing with genetically modified foods. Richmond J. Law Technol. 10(2):7, at http://law.richmond.edu/jolt/article7.pdf.
  
• Kingsley, D.H., D.G. Hoover, E. Papafragkou, and G.P. Richards. 2002. Inactivation of hepatitis A virus and a calicivirus by high hydrostatic pressure. J. Food Protect. 65(10):1605-1609.
  
• Paidhungat, M., B. Setlow, W.B. Daniels, D.G. Hoover, E. Papafragkou, and P. Setlow. 2002. Mechanisms of induction of germination of Bacillus subtilis spores by high pressure. Appl. Environ. Microbiol. 68(6):3172-3175.
  
• IFT Expert Report: Emerging microbiological food safety issues: Implications for control in the 21 st Century. 2002. With others, on IFT website www.ift.org.
  
• Hoover , D.G. 2001. Microbial inactivation by high hydrostatic pressure. In Inactivation of foodborne microorganisms. J.N. Sofos & V.K. Juneja, eds. Marcel Dekker, Inc., New York . pp. 419-449.
  

Patent:

#6,110,516. Awarded 9/29/2000 . Process for treating foods using saccharide esters and superatmospheric hydrostatic pressure. With C.M. Stewart, C.P. Dunne, and A. Sikes.