20210406, Dianna Bourassa, headshots

Dianna Bourassa

Assistant Professor & Extension Specialist

Poultry Science

(334) 844-2610 

  dvb0006@auburn.edu 

  

Get In Touch

Address:
302A Poultry Science Building
Auburn Univ, AL 36849

Biography

EDUCATION

  • Ph.D., Biochemistry and Molecular Biology – Dissertation: Rhizobium lipid A very long chain fatty acid influence on structure
    and function. University of Georgia
  • M.S., Poultry Science – Factors affecting salmonellae recovery from broiler carcasses treated with trisodium phosphate. University of Georgia
  • B.S., Poultry Science – University of Georgia

PROFESSIONAL EXPERIENCE

  • Present – Extension Specialist and Assistant Professor, Auburn University Department of Poultry Science, Auburn, AL
  • 2001–2016 – USDA-Agricultural Research Service, US National Poultry Research Center, Athens, GA

PROFESSIONAL AFFILIATIONS

  • International Association for Food Protection
  • Alabama Poultry and Egg Association
  • Poultry Science Association
  • Worlds Poultry Science Association
  • Auburn University Food Systems Institute – Core Faculty

Research

RESEARCH ACTIVITIES

Dr. Bourassa’s research focuses on poultry processing, microbiology, and food safety. Her poultry processing research topic areas have included stunning and animal welfare, the effects primary processing parameters on carcass microbiology, carcass sampling methods for foodborne pathogens, as well as the effects of on farm interventions on fully processed carcasses.

Courses

RECENT COURSES TAUGHT

  • POUL 2000 – Poultry and Egg Evaluation and Selection

GUEST LECTURES

Auburn University

  • FDSC 5660/6660 – Food Microbiology – Gram Negative Pathogens
  • POUL 3030 – Commercial Poultry Production – Poultry Euthanasia
  • POUL 5110/6110 – Poultry Processing – Poultry Stunning

Midwest Poultry Consortium, Center of Excellence

  • Poultry Products Technology – Egg Quality and Functionality

Publications

SELECT PUBLICATIONS

EXTENSION

Dr. Bourassa’s extension program includes support of the Alabama poultry industry in the area of poultry processing by providing education in essential areas such as stunning animal well-being, food safety, and regulatory compliance. She heads the HACCP Roundtable program for the USDA-FSIS Jackson District. Bourassa’s program also addresses poultry processing and food safety for the public and youth through implementation of small flock processing workshops and programs including 4-H and FFA.