Adams, D. O.
752-1902; 1003 Wickson
doadams@ucdavis.edu
Fax: 530-752-0382

Dept. of Viticulture and Enology. Intermediary metabolism of plants, particularly the metabolism of organic acids such as malate and tartrate in grape berries; use of isotopic methods for quantitating the pool sizes and turnover rate of these acids. 13 C-NMR enriched and natural abundance techniques to evaluate the relative importance of different pathways.

Bamforth, C. W.
752-2490; 233 Cruess
cwbamforth@ucdavis.edu
Fax: 530-752-1467

Dept. of Food Science and Technology. Malting and brewing; enzymology of malt and wort production, especially cell wall degradation systems and oxidoreductases; beer foam; oxygen radicals and flavor instability; control of sulfur-containing flavor substances in beer.

Barrett, D. M.
752-4800; 114 FST Bldg.
dmbarrett@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology, Cooperative Extension. Fruit and vegetable quality, as affected by handling, storage and processing conditions; focus on thermal processing, freezing, and dehydration and the role of enzymes in fruit and vegetable flavor, color, and texture.

Bisson, L. F.
752-3835; 3011 Wickson
lfbisson@ucdavis.edu
Fax: 530-752-0382

Dept. of Viticulture and Enology. Regulation of glycolysis in the yeast, Saccharomyces cerevisiae and related organisms, specifically hexose transport and its control; genetic construction and physiological analysis of improved yeast strains for wine production, including investigation of expression of foreign genes in yeast.

Block, D. E.
754-6046; 3015 Wickson
deblock@ucdavis.edu
Fax: 530-752-0382

Dept. of Viticulture and Enology; Dept. of Chemical Engineering and Materials Science. Development of novel optimization methods for bioprocessing, including use of artificial neural networks; optimization based on historical data and efficient methods of bioprocess development; process monitoring methods for wine processing; fermentation of biological control agents active against grape plant pathogens.

Boulton, R. B.
752-0900; 1005 Wickson
rbboulton@ucdavis.edu
Fax: 530-752-0382

Dept. of Viticulture and Enology; Dept. of Chemical Engineering and Materials Science;Graduate Program Enology Graduate Program Chair. Chemical engineering aspects of wine processing; mathematical modeling of enological operations.

Bruhn, C. M.
752-2774; 109A FST Bldg.
cmbruhn@ucdavis.edu
Fax: 530-752-3975

Center for Consumer Research; Dept. of Food Science and Technology, Cooperative Extension. Consumer perceptions of food safety and quality; consumer acceptance of new food technologies; consumer attitudes toward specific nutrients; consumer understanding of food label statements; consumer attitudes toward produce safety, and the effect of information on consumer attitudes and concerns.

Bruhn, J.C.
752-2192; 101B Cruess
jcbruhn@ucdavis.edu
Fax: 530-752-4759

Dairy Research and Information Center; Dept. of Food Science and Technology, Cooperative Extension. Dairy foods microbiology, processing of dairy products; microbiology and chemistry of dairy foods. Prefer students for M.S. Plan II (oral exam instead of thesis).

Cantwell, M. I.
752-7305; 106 Mann Lab
micantwell@ucdavis.edu
Fax: 530-752-4554

Dept. of Vegetable Crops, Extension Specialist. Post-harvest physiology and handling of vegetable crops; quality and shelf-life of major volume and specialty vegetables as affected by preharvest factors, maturity, and storage conditions; alternatives to postharvest fungicides and quarantine fumigants; physiology and handling of lightly processed vegetables.

Carstens, E. E.
752-6640; 193 Briggs
eecarstens@ucdavis.edu
Fax: 530-752-6640

Section of Neurobiology, Physiology and Animal Behavior. Neurophysiology and Behavior of pain and analgesia systems; psychophysics and neurophysiology of oral chemical irritation.

Cliver, D. O.
754-9120; 1019 Haring
docliver@ucdavis.edu
Fax: 530 752-5845

Dept. of Population Health and Reproduction, School of Veterinary Medicine; Director of Food Safety Laboratory and World Health Organ. Transmission of viruses and other pathogens via food and water.

Cullor, J. S.
752-6181; 1028A Haring 
jscullor@ucdavis.edu
Fax: 530-752-8124

Dept. of Population Health and Reproduction, School of Veterinary Medicine; Director, Veterinary Medical Teaching & Research Center. Infectious diseases of various food animal and companion animal species; host defense mechanisms against pathogenic bacteria; vaccine safety and efficacy against Gram-negative diseases; applied science in the area of natural antibiotics of various origins; on-farm food safety issues that adversely impact public health (e.g., chemical and microbial residues).

Dungan, S. R.
752-5447; 110 FST Bldg.
srdungan@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology; Dept. of Chemical Engineering and Material Science; Food Science Graduate Program Chair. Partitioning and transport in emulsions and microemulsions; effect of proteins and polysaccharides on micelles and microemulsions; separations and controlled release applications using micelle/gels and microemulsions.

Ebeler, S. E.
752-0696; 103 Enology Bldg.
seebeler@ucdavis.edu
Fax: 530-752-0382

Dept. of Viticulture and Enology. Flavor chemistry and analysis; interaction of flavors with other (non-volatile) food/beverage components. correlation of instrumental and sensory methods of flavor analysis; health effects of wine; development of analytical methodologies for analysis of wine components.

Farver, T. B.
752-7290; 1014 Haring
tbfarver@ucdavis.edu
Fax: 530-752-5845

Dept. of Population Health and Reproduction, School of Veterinary Medicine. Sampling designs for estimating incidence and prevalence of disease in food animal populations; application of multivariate methods in epidemiology and veterinary medicine.

Frankel, Edwin
752-4478; 207 FST Bldg.
enfrankel@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology. Lipid oxidation; food and biological antioxidants; lipid chemistry and technology; lipid peroxidation in biological systems; phytochemical antioxidants in wine, fruits, spices and beverages; low density lipoproteins (LDL) oxidation.

German, J. B.
752-1486; 212 FST Bldg.
jbgerman@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology. Chemistry and nutritional biochemistry of lipids; the role of dietary fat on tissue and cell function; essential fatty acid metabolism and synthesis of bioactive metabolites; control of lipid oxidation.

Guinard, J.-X.
754-8659; 214 FST Bldg.
jxguinard@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology. Taste chemoreception in man; psychophysics of fats and oils; oral sensitivities and saliva; sensory evaluation methodology; sensory properties of alcoholic beverages; chemical senses and nutrition; sensory determinants of food acceptability; consumer research.

Harris, L. J.
754-9485; 129 Cruess
ljharris@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology, Cooperative Extension. Microbial food safety and applied microbiology with emphasis on the safety of fresh and processed fruits, vegetables, and nut meats.

Heymann, Hildegarde
754-4816; 3009 Wickson
hheymann@ucdavis.edu
Fax: 530-752-0382

Dept. of Viticulture and Enology. Sensory evaluation of wines and other food products. The study of descriptive analysis and time-intensity methodology and the use multivariate data analyses to integrate sensory and consumer ratings. The use of sensory science to study food and wine.

King, A. J.
752-7316; 150 Mrak
ajking@ucdavis.edu
Fax: 530-752-4789

Dept. of Animal Science; Associate Dean, Undergraduate Academic Programs, College of Agricultural and Environmental Sciences. Lipid oxidation in poultry muscle and eggs, and their products; interaction of lipid by-products and muscle proteins.

Krochta, J. M.
752-2164; 237 Cruess
jmkrochta@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology; Dept. of Biological and Agricultural Engineering. Food packaging systems; edible coatings to control mass transfer, microbial growth and disintegration in foods; modeling to describe mass transfer in packaged and coated food systems; controlled release of bioactive compounds from biopolymers.

Lee, Y. B.
752-8604; 2211 Meyer
yblee@ucdavis.edu
Fax: 530-752-0175

Dept. of Animal Sciences. Postmortem biochemistry related to meat quality; the growth and development of muscle and adipose tissue; genetic manipulation of gross factors on muscle growth.

McCarthy, K. L.
752-1487; 222 Cruess
klmccarthy@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology; Dept. of Biological and Agricultural Engineering. Application of theoretical modeling and experimental evaluation of fluid flow in processing equipment and quality control applications; focus on rheology and mixing.

McCarthy, M. J.
752-8921; 231 Cruess
mjmccarthy@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology; Dept. of Biological and Agricultural Engineering. Food engineering, mathematical modeling of mass and heat transfer during food processing and storage; process control; nuclear magnetic resonance.

Mills, D.A.
754-7821; 3001 Wickson
damills@ucdavis.edu
Fax: 530-752-0382

Dept. of Viticulture and Enology. Molecular genetics and microbial ecology of lactic acid bacteria employed in food and beverage fermentations; characterization of mobile genetic elements in lactic acid bacteria; profiling of mixed culture fermentations using molecular techniques.

Mitchell, A. E.
752-7926; 106 FST Bldg.
aemitchell@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology. Food chemistry and toxicology; impact of dietary exposures on metabolism; application of LC/MS to isolate and identify bioactive food constituents.

Ogrydziak, D. M.
752-2506; TB 189
I.M.R. Bldg.
dmogrydziak@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology. Protein secretion and processing in the yeast Yarrowia lipolytica; genetic manipulations of microorganisms as sources of enzymes or other fermentation products useful in food processing; heterologous protein production by Y. lipolytica.

O'Mahony, M.
752-6389; 210 FST Bldg.
maomahony@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology. Development of improved methods for sensory evaluation of food and personal products; investigation of physiological and psychological variables in flavor measurements; interactions between saliva and taste; psychophysics and behavioral methodology; cultural differences.

Pan, Z.
 752-4367; 3018 Bainer
zlpan@ucdavis.edu
 Fax: 530-752-2640

Dept. of Biological and Agricultural Engineering. Value-added processing of agricultural products for food and non-food applications; characterization of thermal, chemical, physical and rheological properties of food products.

Powell, R. L.
752-8779; 3014 Bainer
rlpowell@ucdavis.edu
Fax: 530-752-1031

Dept. of Chemical Engineering and Materials Science. Suspension mechanics and rheology of spheres and rods; rheology of pulp suspensions and foams; magnetic resonance imaging; development of new rheological tools; biomedical engineering; acoustics; advanced composite materials; waste analysis and reduction evaluation.

Price, C. W.
752-1596; 225 Cruess
cwprice@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology. Microbial genetics and molecular biology; regulation of gene expression during growth and development of spore-forming bacterium Bacillus subtilis, emphasizing the regulation and physiological role of the general stress response.

Reid, D. S.
752-8448; 227 Cruess
dsreid@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology. Characterization of the freezing process and frozen storage, using foods and model systems; the role of water in foods and in food preservation; the physical chemistry of cryopreservation.

Rosenberg, M.
752-4682; 250A Cruess
mrosenberg@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology, Cooperative Extension. Dairy technology and chemistry; physicochemical properties of dairy products; cheesemaking technology; quality attributes of dairy products; physico-chemical properties of milk-derived solids; food microstructure; microencapsulation techniques and products.

Rumsey, T. R
752-1894 Bainer
trrumsey@ucdavis.edu
Fax: 530-752-2640

Dept. of Biological and Agricultural Engineering. Food engineering, computer simulation of processing operations, heat transfer in food materials.

Russell, G. F.
752-3041; 206 FST Bldg.
gfrussell@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology. Chemistry of volatile food components; flavor and odor compounds; analysis of toxic and carcinogenic compounds in foods; use of computers for laboratory and process automation.

Ryu, D.D.Y.
752-8954; 125 Everson
ddyryu@ucdavis.edu
Fax: 530-752-3112

Dept. of Chemical Engineering and Material Science. Biochemical engineering and biotechnology; recombinant fermentation process and metabolic pathway engineering; biocatalysis, biomolecular rate processes; reaction engineering of enzymes; cell cultivation (animal and plant cell lines); high value chemicals and alternate liquid fuel from renewable agricultural resources; bioremediation; clean process technology.

Saltveit, M. E.
752-1815; 107 Mann Lab
mesaltveit@ucdavis.edu
Fax: 530-752-4554

Dept. of Vegetable Crops. Physical and physiological responses of plant tissue (usually harvested horticultural commodities) to abiotic stresses such as temperature extremes (chilling injury), physical injury (lightly processed, fresh-cut), and altered gaseous atmospheres (controlled and modified atmosphere packaging and storage).

Schneeman, B. O.
752-7071; 220 Mrak; 3109 Meyer
boschneeman@ucdavis.edu
Fax: 530-752-9049

Department of Nutrition; University Outreach and International Programs. Effect of processing on the composition and bio-availability of nutrients in foods; dietary influences on digestive mechanisms; effect of modifications in the diet on the secretion and activity of digestive enzymes. Nutrient availability.

Shibamoto, T.
752-4523; 4115 Meyer
tshibamoto@ucdavis.edu
Fax: 530-752-3394

Dept. of Environmental Toxicology. Genotoxicity study of food constituents; chemistry and physiology of flavors and fragrance; mutagens and carcinogens occurring during heat treatment of foods; role of lipid perixidation in aging, carcinogenesis, and mutagenesis; fate of pesticides in the environment.

Shoemaker, C. F.
752-8079; 125 Cruess
cfshoemaker@ucdavis.edu
Fax: 530-752-4759

Chair of Dept. of Food Science and Technology. Food rheology; interfacial phenomena in food systems; microcomputer technology in food analysis and process control.

Singh, R. P.
752-0811; 2042 Bainer
rpsingh@ucdavis. edu
Fax: 530-752-5293

Dept. of Biological and Agricultural Engineering; Dept. of Food Science and Technology. Food engineering: modeling heat and mass transfer in selected unit operations such as drying, freezing, thawing, frying, and contact heating; stability of foodstuffs and shelf life.

Smith, G. M.
752-6168; 112 FST Bldg.
gmsmith@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology. Chair of Food Sciences Admissions Committee. Mechanisms of enzyme action, heme proteins, microbial metabolism, nuclear magnetic resonance, dairy chemistry.

Stewart, V. J.
754-7944; 2206 Storer
vjstewart@ucdavis.edu Fax: 530-752-9014

Dept. of Microbiology/DBS. Microbial molecular genetics; cross-regulation in microbial signal transduction networks.

Suslow, T.
754-8133; 103 Mann Lab
tvsuslow@ucdavis.edu Fax: 530-752-9014

Department of Vegtable Crops. Microbial food safety of fresh-consumed fruits and vegetables, both intact and mininally processed; identifying environmental sources of contamination; developing or validating mitigation procedures consistent with good Ag Practices on farm, in packing/processing operations and in distribution.

Waterhouse, A. L.
752-4777; 1009 Wickson
alwaterhouse@ucdavis.edu
Website: http://waterhouse.ucdavis.edu
Fax: 530-752-0382

Dept. of Viticulture and Enology. Wine phenolics: chemical analysis, development in the grape, changes induced by the production of wine, and mechanisms for their effects on health, especially cardiac heart disease; analysis of oak volatiles, and the effect of oak barrels on wine sensory and chemical properties.

Winter, C. K.
752-5448; 111 FST Bldg.
ckwinter@ucdavis.edu
Fax: 530-752-3975

Food Safe Program, Dept. of Food Science and Technology. Cooperative Extension. Pesticide residues in foods, including risk assessment, analysis, regulation, and public policy; isolation and detection of naturally-occurring toxins of plant and fungal origin.

Young, G. M.
754-5292; 217 Cruess
gmyoung@ucdavis.edu Fax: 530-752-4759

Dept. of Food Science and Technology. Infectious diseases caused by food-born pathogens; molecular and genetic techniques to understand bacterial-host interactions, pathogen survival in the environment and transmission.  Virulence gene regulation and type III protein secretion.

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EMERITUS FACULTY

Emeritus faculty generally do not accept research students
but take an active part in group activities.

Feeney, R. E.
752-2150; TB 189 IMR Bldg.
refeeney@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology. Biochemistry and physical chemistry of proteins; use of chemical derivatives of proteins to improve nutritional, functional and stability properties of food proteins;. antifreeze proteins.

Will accept research students in collaboration with non-retired professors.

Gruenwedel, D. W.
752-2150; Cruess Annex
dwgruenwedel@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology. Study of the genotoxicity of mutagens, carcinogens, and environmental contaminants found in foods; toxicology of trace elements and heavy metals; study of internal can corrosion processing.

Lewis, M. J.
mjlewis@ucdavis.edu
FAX: 530-752-4759

Dept. of Food Science and Technology. Science and technology of brewing processes and beer manufacture including studies of yeast and cereal physiology and biochemistry as it relates to industrial technology; other alcoholic and carbonated beverage manufacture.

Merson, R. L.
rlmerson@ucdavis.edu
Fax: 530-752-4759

Dept. of Food Science and Technology; Dept. of Biological and Agricultural Engineering. Application of chemical engineering to food processing; heat and mass transfer; heat sterilization process design; heat resistance of microorganisms and enzymes; design and scale up of separation methods; membrane processes; crystallization.

Whitaker, J. R..
jrwhitaker@ucdav is.edu
Fax: 530-752-4759

Dept. of Food Science and Technology; Dept. of Biochemistry. The role of enzymes in food materials; naturally occurring protein inhibitors of enzymes; denaturation and renaturation of proteins; kinetics and mechanisms of enzyme reactions.