Adams, D. O.
752-1902; 3150 RMI North
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.
752-9476; 2158 RMI North 
cwbamforth@ucdavis.edu
Fax: 530-752-4759
 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, "the wholesomeness of beer".
 
Barrett, D. M.
752-4800; 2208 RMI South
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; 3144 RMI North
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; 3140 RMI North
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; 3154 RMI North
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; 2036 RMI Sensory
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.
 
Burri, B.
752-4748; 208 WHNRC
betty.burri@ars.usda.gov
Western Human Nutrition Research Center, Nutrition Dept.  Human nutrient metabolism; mechanisms of polynutrient activity; food-based nutrient interventions; liquid chromatography and accelerator mass spectrometry. 

 
Cantwell, M. I.
752-7305; 106 Mann Lab
micantwell@ucdavis.edu
Fax: 530-752-4554 
 Plant Sciences, 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. 
  
Cullor, J. S.
559-688-1731; Tulare, CA 
jscullor@vmtrc.ucdavis.edu
Fax: 559-688-4231 
 Dept. of Population Health and Reproduction, School of Veterinary Medicine; Director, Veterinary Medical Teaching & Research Center. Pathophysiology and immunology of disease due to gram-negative bacteria; rapid diagnostic assays; nonantibiotic therapy against various pathogens; bovine mastitis; bacterial diseases of the neonate; antibiotic, chemical and microbial residues in milk or meat; animal well-being, public health, environmental health, nutrient management, on-farm food safety. 

 
Dungan, S. R.
752-5447; 2202 RMI South.
srdungan@ucdavis.edu
Fax: 530-752-4759
 Dept. of Food Science and Technology;  Chair of Food Sciences Admissions Committee.  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; 3148 RMI North
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.
 

Fiehn, O.
754-8258; 1315 GBSF
ofiehn@ucdavis.edu
 Metobolomics, Molec & Cell Bio, UC Davis Genome Center - Application of metabolomic tecniques to study the impact of food on health and, response of biochemical networks to malnutrition and stress.

Frankel, Edwin
752-4478; 3162 RMI North
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; 2162 RMI North
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; 2034 RMI Sensory
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; 3212 RMI South
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; 2030 RMI Sensory
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.
752-3530; 1217 Meyer
ajking@ucdavis.edu 
 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; 2212 RMI South
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.

Maga, E.
752-5930; 2125 Meyer
eamaga@ucdavis.edu
 Animal Science Dept.  Transgenic animals; targeted transgene insertion; efficiency of producing transgenic animals; modifying milk, molecular biology.
 
McCarthy, K. L.
752-1487; 2214 RMI South
klmccarthy@ucdavis.edu
Fax: 530-752-4759
 Dept. of Food Science and Technology; Dept. of Biological and Agricultural Engineering. Food Engineering; rheology and texture, transport processes and modeling.  

McCarthy, M. J.
752-8921; 2206 RMI South
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; 3142 RMI North
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.

Mitcham, E.
752-7512; 1047 Wickson
 Plant Sciences.  Alternatives to postharvest chemicals for control of insects, decal and physiological disorders; fruit response to postharvest handling systems. 
 
Mitchell, A. E.
752-7926; 2204 RMI South
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.

Nambiar, K.
752-4757; 318 Chemistry
nambiar@chem.ucdavis.edu
 Dept. of Chemistry. Bio-organic chemistry; understanding the chemical interactions involved in macro-molecular recognition relevant to biological systems and the utilizations of the resulting information in the design of novel molecules with chemical and biological applications.  
 
O'Mahony, M.
752-6389; 2032 RMI Sensory
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. 
 
Rosenberg, M.
752-4682; 2200 RMI South
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. 
 
Ryu, D.D.Y.
752-8954; 125A 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).
  
Shoemaker, C. F.
752-7347; 2166 RMI North
cfshoemaker@ucdavis.edu
Fax: 530-752-4759 
 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; 3208 RMI South
gmsmith@ucdavis.edu
Fax: 530-752-4759
 Dept. of Food Science and Technology.  Dept. of Chemical Engineering and Material Science; Food Science Graduate Program Chair.  Mechanisms of enzyme action, heme proteins, microbial metabolism, nuclear magnetic resonance, dairy chemistry.
 
Stewart, V. J.
754-7994; 239A Briggs
vjstewart@ucdavis.edu Fax: 530-752-9014
 Dept. of Microbiology/DBS. Microbial molecular genetics; cross-regulation in microbial signal transduction networks.
 
Suslow, T.
754-8313; 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.
752-0381; 1160 RMI North
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; 3204 RMI South
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; 3214 RMI South
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. 
  
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@ucdavis.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.
  

July 2009 

The University of California does not discriminate in any of its policies, procedures or practices.
The University is an affirmative action/equal opportunity employer.