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Food Science Faculty and Researchers
	Charles W. Bamforth Professor Biochemistry e-mail: cwbamforth@ucdavis.edu	Malting and brewing; enzymology of malt and wort production Anheuser-Busch endowed chair
	Everett Bandman Professor Biochemistry e-mail: edbandman@ucdavis.edu	Muscle cell biology; muscle biochemistry; molecular biology
	Diane Barrett Extension Specialist Fruits and Vegetables processing e-mail: dmbarrett@ucdavis.edu	Effects of raw material characteristics and processing on quality of fruit and vegetable products. Diane Barrett's research website http://www.fruitandvegetable.ucdavis.edu/homepage.html
	Christine Bruhn Extension Specialist Consumer Behavior e-mail: cmbruhn@ucdavis.edu	Consumer Issues in food safety and quality and new technolgies such as food irradiation and biotechnology.
	John Bruhn Extension Specialist Microbiology e-mail: jcbruhn@ucdavis.edu	Dairy Bacteriology; dairy chemistry; processing of dairy foods.
	Stephanie Dungan Professor and Engineer Chemical Engineering e-mail: srdungan@ucdavis.edu	Emulsions, micesses, microemulsions, gels.
	Edwin Frankel Adjunct Professor and Research Chemist e-mail: efrankel@ucdavis.edu	Lipid oxidation and antioxidation in foods and biological systems.
	Bruce German Professor e-mail: jbgerman@ucdavis.edu	Dietary and metabolic regulation of lipid composition, liprotein remodeling and tissue function in animals.
	J. X. Guinard Professor e-mail: jxguinard@ucdavis.edu	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.
	Linda Harris Extension Specialist Microbiology e-mail: ljharris@ucdavis.edu	Microbial food safety, applied microbiology
	John Krochta Professor and Food Engineer Chemical Engineering/Dairy/ e-mail: jmkrochta@ucdavis.edu	Peter J. Shields Chair in Dairy Food Science. Food engineering, food packaging, edible films and coatings, mass transfer in foods and biological systems.
	Kathryn McCarthy Professor and Food Engineer Food Engineering e-mail: klmccarthy@ucdavis.edu	Food engineering, rheology and mixing, transport processes and modeling.
	Michael McCarthy Professor and Food Engineer Chemical Engineering e-mail: mjmccarthy@ucdavis.edu	Food engineering, transport phenomena, magnetic resonance imaging, NMR, acoustics nondestructive sensors, process analytical chemistry.
	Alyson Mitchell Assistant Professor and Food Chemist Food Chemistry and Toxicology e-mail: aemitchell@ucdavis.edu	Food chemistry and toxicology, impact of diet on metabolic systems, application of LC/MS/MS in the identification and occurrence flavonoids and flavonoid metabolites in foods and biological tissues. Alyson Mitchell's research website http://mitchell.ucdavis.edu
	David M. Ogrydziak Professor and Marine Microbiologist Microbiology e-mail: dmogrydziak@ucdavis.edu	Industrial microbiology; food microbiology; yeast cell biology; genetics.
	Michael A. O'Mahony Professor and Sensory Scientist Chemistry and Psychology e-mail: maomahony@ucdavis.edu	Development of methods and theory for sensory evaluation of foods and other products with sensory properties. Cross-cultural studies. Psychophysics of taste.
	R. L. Powell Professor Mechanics and Material Science e-mail: rlpowell@ucdavis.edu	Rheology, biorheology, ultrasonics and suspension mechanics.
	Chet W. Price Professor and Food Microbiologist Microbiology e-mail: cwprice@ucdavis.edu	Regulation of bacterial gene expression in response to environmental and metabolic stress. Price lab website
	Davis S. Reid Professor and Chemist Physical Chemistry e-mail: dsreid@ucdavis.edu	Physico-chemical aspects of the freezing process in model systems and food systems; role of water in food systems; ion-polymer interactions in gel systems.
	Moshe Rosenberg Professor and Chemist Food Engineering e-mail: mrosenberg@ucdavis.edu	Food engineering, food technology, dairy chemistry, dairy technology, dairy products, food microstructure, microencapsulation.
	Gerald F. Russell Professor Food Chemistry e-mail: gfrussell@ucdavis.edu	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.
	Barbara O. Schneeman Professor and Nutritionist Nutrition e-mail: boschneeman@ucdavis.edu	Nutrient bioavailability, dietary influences on digestive mechanisms, development of food-based dietary guidelines.
	Charles F. Shoemaker Professor and Food Scientist Physical Chemistry e-mail: cfshoemaker@ucdavis.edu	Food rheology with a special emphasis on the study of starch, other polysaccharides and emulsionsl.
	Sharon Shoemaker Director, California Institute of Food and Agricultural Research Biochemistry e-mail: spshoemaker@ucdavis.edu	Director, California Institute of Food and Agricultural Research (CIFAR) . Applying fermentation and enzymology to problems and opportunities in food and agriculture.
	R. Paul Singh Professor and Food Engineer Food Engineering e-mail: rpsingh@ucdavis.edu	Food engineering, process efficiency, heat and mass transfer, food quality.
	Gary M. Smith Professor and Chemist Biochemistry e-mail: gmsmith@ucdavis.edu	Director, UC Davis NMR Facility. Mechanisms of enzyme action; microbial stress adaptation, solute transport systems, NMR, dairy chemistry.
	Carl K. Winter Extension Specialist and Food Toxicologist Agricultural Chemistry e-mail: ckwinter@ucdavis.edu	Director, FoodSafe Program. Food toxicology, risk assessment, risk communication.
	Glenn Young Assistant Professor and Food Safety microbiologist Microbiology e-mail: gmyoung@ucdavis.edu	Food safety, foodborne disease, bacterial pathogens.

FACULTY EMERITI
	Barrett, Ericka L. Professor Emeritus Microbiology Email: elbarrett@ucdavis.edu	Bernhard, Richard A. Professor Emeritus Organic Chemistry and Plant Physiology Email: rabernhard@ucdavis.edu	Brant, A. Wade (Food Technology) Professor Emeritus Food Technology Email: foodsci@ucdavis.edu with BRANT as the subject line
	Robert E. Feeney Professor Emeritus Biochemistry Email: refeeney@ucdavis.edu	Gruenwedel, Dieter W. Professor Emeritus Physical Chemistry, Cell Physiology Email: dwgruenwedel@ucdavis.edu	Henderson, Jerald M. Professor Emeritus Mechanical & Aerospace Engineering Email: jmhenderson@raphael.ucdavis.edu
	Michael J. Lewis Professor Emeritus Microbiology Email: mjlewis@ucdavis.edu	Merson, Larry R. Professor Emeritus Chemical Engineering Email: rlmerson@ucdavis.edu	Marty W. Miller Professor Emeritus Microbiolgy Email: mwmiller@ucdavis.edu
	Pearl, Robert C. Professor Emeritus Plant Science Email: rcpearl@ucdavis.edu	Howard J. Schutz Professor Emeritus Consumer and Sensory Science Email: hgschutz@ucdavis.edu	Al L. Tappel Professor Emeritus Biochemistry E-mail: altappel@ucdavis.edu
	John R. Whitaker Professor Emeritus Biochemistry E-mail: jrwhitaker@ucdavis.edu	George York Professor Emeritus Microbiology Email: gkyork@ucdavis.edu

Food Science Home

Food Science and Technology, University of California Davis
www.foodscience.ucdavis.edu
4 Feb 2004