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Department of Tropical Plant and Soil Sciences bannerContact Us linkSearch Site linkSite Map linkCTAHR News linkCTAHR Home link

Dr. Aurora A. Saulo
Extension Specialist in Food Technology
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Contact Information:

University of Hawaii at Manoa
Department of Food Science and Human Nutrition
3190 Maile Way, St. John 102
Honolulu, Hawaii 96822-2279

Office: St. John 503
Telephone: (808) 956-6564
Fax: (808) 956-3894

email: aurora@hawaii.edu
Educational Background
  • B.S. Chemistry, Cum Laude and Gold Medal for Distinguished Performance in Science, College of the Holy Spirit, Manila, Philippines
  • M.S. Chemistry, University of Massachusetts, Amherst
  • Ph.D. Food Science, University of Massachusetts, Amherst
Scope of Responsibilities
As Professor and Extension Specialist in Food Technology (85% Extension,15% Instruction) in the Department of Tropical Plant & Soil Sciences, University of Hawaii at Manoa, Dr. Saulo provides leadership to Hawaii and the Asia-Pacific commercial food processors and the foodservice industry in food science and technology through certification courses, workshops, on-site consultations, research projects, media involvement, and training programs. Her areas of interest include food safety, food sanitation, risk communication, consumer attitudes and behavior, and product and process development.

Instructional endeavors included teaching FSHN 201, Food Facts, Fads, and Fallacies, FSHN 320, Food Sanitation. TPSS/FSHN 701, Topics in Food Science and TPSS/FSHN 609, Advanced Food Safety, are both online courses.
Current Projects
Managing Food Allergens: Awareness and Training Programs for Handlers of Ethnic Foods
Training programs will be developed and conducted to communicate the seriousness of food allergens as a food safety issue, to help easily identify allergens in a food (especially ethnic foods), and to reduce the incidences of food anaphylaxis-related deaths by managing food allergens effectively through awareness and educational training programs.
Improving Food Safety and Quality through Education and Technology 
Educational programs are ongoing: (a) to identify and address the scope of microbiological risks in agricultural production; (b) for food processors and manufacturers to comply with food safety regulations; (c) to identify and address factors contributing to consumers continued risky behavior toward foods.
Implementation of Good Agricultural Practices (GAPs) Program
GAP educational sessions are being conducted to increase awareness of its use by farmers and to relate GAPs to their application to the farm for the promotion of public health and consumer confidence in agricultural products.
Selected Technical Activities and Publications
  • • Saulo, A.A. 2003. New articles on Food Safety and Technology (e.g., aspartame, 3-MCPD in soy sauce, and methyl mercury in fish) may be found at http://www.ctahr.hawaii.edu/ctahr2001/PIO/FreePubs/FreePubs03.asp#FoodSafetyAndTechnology.

  • • Saulo, A.A. September 9, 2003. Fresh Produce Food Safety. A 2-hr presentation to USDA inspectors at the USDA Good Agricultural Practices Training Course, Honolulu, HI.
  • • Saulo, A.A. August 18-21, 2003. Principal Lecturer and Course Coordinator of the FDA certification course, Better Process Control School, Honolulu, HI.
  • • Saulo, A.A. April 17, 2003. Managing Food Allergens—Serious Stuff! A 30-min presentation to the Hawaii Food Industry Association conference, Honolulu, HI.
  • • Saulo, A.A. February 8, 2003. Benefits and Risks of GM Foods. A 15-min presentation at the GMO Conference, Kailua-Kona, HI.
  • • Hepton, A. and Hodgson, A.S. 2003. Chapter 11 Processing. In “The Pineapple—Botany, Production, and Uses.” D.P. Bartholomew, R.E. Paull, and K.G. Rohrbach (Eds.). CABI Publishing, Oxon, UK. pp. 281-290. (Chapter contribution: 45%). One of 11 chapters.
  • • Hodgson, A.S. and Dougherty, R. March 20-22, 2002. "Prerequisite Programs for HACCP and Juice HACCP." Coordinator and principal instructor of this certification course to 9 supervisors, operators, and owners of food processing plants. Honolulu, HI.
  • • Hodgson, A.S. and Dougherty, R. March 18-19, 2002. "Good Agricultural Practices and Prerequisite Programs for Safe Food." Coordinator and principal instructor of this certification course to 11 supervisors, operators, and owners of food processing plants. Honolulu, HI.

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Last updated on 1/15/2004