Solveig Trapp, M.S.
Professor, Food Science · Food, Fermentation and Culinary Production · Fermentation Cellar Office · ext. 2325
- At the College since
- 2011
- Education
- M.S., Food Science and Technology, The Ohio State University
- B.S., Microbiology, The Ohio State University
- Prior experience
- Quality assurance manager, Ohio Valley Pickle Company, 2001–2011
- Teaches
- FER 120 — Principles of Lactic Fermentation
- FER 205 — Acidified Foods Regulation and Documentation
- FER 250 — Small-Batch Scaling and Copacking
- Certifications
- Better Process Control School (2002; recertified 2019)
- Memberships
- Institute of Food Technologists
Solveig Trapp has been a Professor of Food Science in the Division since 2011. She holds an M.S. in Food Science and Technology and a B.S. in Microbiology, both from The Ohio State University. Before joining the College, she served as quality assurance manager at the Ohio Valley Pickle Company from 2001 to 2011.
Professor Trapp teaches FER 120 (Principles of Lactic Fermentation), FER 205 (Acidified Foods Regulation and Documentation), and FER 250 (Small-Batch Scaling and Copacking). FER 205 covers FDA acidified food regulations, scheduled process documentation, and the batch record formats required for commercial production.
She completed Better Process Control School in 2002 and recertified in 2019. Ms. Trapp is a member of the Institute of Food Technologists and maintains the Division's fermentation log templates, which are updated when regulatory guidance changes.
about/directory/trapp · Human Resources