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Andrew G Gehring

Department of Food Sciences 

  • Adjunct Assistant Professor

 General Information

Dr. Andrew Gehring began his career with the USDA as a T.W. Edminster Postdoctoral Research Associate with the ARS's Eastern Regional Research Center located just outside of Philadelphia. His research focused on developing biosensor-based methods for rapid detection of foodborne bacterial pathogens, including immunomagnetic electrochemical methods for Salmonella spp. and E. coli O157:H7. Dr. Gehring later accepted a permanent position with the ARS as a leather chemist, a seemingly unrelated area of research. However, he eventually began working on rapid dehairing, a food safety initiative during the slaughter of cattle. Participation in this team-based research yielded the generation of a series of publications (one of which was selected to be paper of the year in the Journal of the American Leather Chemists Association), an international patent application, and a gold medal in private sector involvement awarded by the Philadelphia Federal Executive Board. He later returned to his earlier biosensor work on developing rapid methods for post-harvest food safety analysis where he currently applies multiplexed, antibody-based microarray technology to the rapid, high-throughput screening of foods for bacterial pathogens and associated toxins.

  • Gehring, A.G., Albin, D.M., Bhunia, A., Reed, S.A., Tu, S., Uknalis, J. Antibody microarray detection of Escherichia coli O157:H7: Quantification, assay limitations, and capture efficiency. Analytical Chemistry. 2006. v. 78. p. 6601-6607.
  • Gehring, A.G., Bailey, D.G., DiMaio, G.L., Crowther, J.C. Improved hide quality and rapid unhairing. Journal of the American Leather Chemists Association. 2002. v. 97. p. 339-348.


Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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