Graduate Group Faculty
752-9476; 2158 RMI North
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".
752-0976; 3160 RMI North
Dept. of Food Science and Technology. Discovery of bioactive components in foods and food processing streams through advanced analytical mass spectrometry.
Barrett, Diane M.
752-4800; 2208 RMI South
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.
(530)-752-5007; 2212 RMI South
Dept. of Food Science and Technology. Development and application of environmentally friendly technologies to replace the incumbent technology for extracting and fractionating of major food components such as oil, protein, and carbohydrates.
Bisson, Linda F.
752-3835; 3144 RMI North
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, David E.
754-6046; 3140 RMI North
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.
(530) 752-9329; 3056 Bainer Hall
Dept. of Food Science and Technology. Quantitative methods to understand material transport, breakdown, and absorption in the gastrointestinal tract to improve food safety and quality, increase consumer health benefits, and optimize food processing operations.
Boulton, Roger B.
752-0900; 3154 RMI North
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.
752-4748; 208 WHNRC
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, Marita I.
752-7305; 106 Mann Lab
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, Earl E.
752-6640; 193 Briggs
Section of Neurobiology, Physiology and Animal Behavior. Neurophysiology and Behavior of pain and analgesia systems; psychophysics and neurophysiology of oral chemical irritation.
Cullor, James S.
559-688-1731; Tulare, CA
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.
752-6594; 2208 RMI South.
Dept. of Food Science and Technology, Cooperative Extension. Community food safety and applied food microbiology with emphasis in foodborne viruses.
Dungan, S. R.
752-5447; 2202 RMI South.
Dept. of Food Science and Technology; Food Science Graduate Admission 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, Stephanie E.
752-0696; 3148 RMI North
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.
754-8258; 1315 GBSF
Metabolomics, Molec & Cell Bio, UC Davis Genome Center - Application of metabolomic techniques to study the impact of food on health and, response of biochemical networks to malnutrition and stress.
German, J. Bruce
752-1486; 2162 RMI North
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.
754-8659; 2034 RMI Sensory
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, Linda J.
754-9485; 3212 RMI South
Department Chair, Food Science and Technology; 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.
754-4816; 2030 RMI Sensory
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, Annie J.
752-3530; 1217 Meyer
Dept. of Animal Science. Retardation of lipid oxidation in poultry muscle, eggs, and their products; use of antioxidants in agricultural by-products and use of agricultural by-products in the poultry field.
752-5930; 2125 Meyer
Dept. of Animal Science. Biotechnology to improve human health; translation of the use of lysozyme-rich milk to fight intestinal diseases; gut biota modulation and relation to health and resistance to disease; impact of milk at the level of the intestine; relationship between casein genotypes and milk quality in goats.
752-1516; 3200 RMI South
Dept. of Food Science and Technology. Most-microbe interactions of lactic acid bacteria; functional genomics of probiotics in food matrices and mammalian gastrointestinal tracts; ecology of lactic acid bacteria on plants and fermented fruits and vegetables.
Mills, David A.
754-7821; 3142 RMI North
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.
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, Alyson E.
752-7926; 2204 RMI South
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.
752-5955; 3150 RMI North
Dept. of Viticulture and Enology. Control of gene expression in Saccharomyces cerevisiae, including regulation in response to stress, using genetic, biochemical, and cell biological tools that include fluorescent imaging technologies.
752-6208; 3160 RMI North
Dept. of Food Science and Technology; Dept. of Biological and Agricultural Engineering. Micro and Nano-Encapsulation Technologies; Nanoscale Coatings and Material Design for Controlled Release; Nanoparticles for Improved Detection Technologies; Molecular Imaging and Spectroscopy for applications in Food Quality and Safety (e.g. Food-Microbe Interactions); Transport Processes.
754-4866; 3146 RMI North
Dept. of Viticulture & Enology. Influence of different winemaking techniques on phenol composition and quality; more specifically the polymeric pigment and tannin formation and composition; development of techniques for the measurement thereof and their subsequent influence on mouth-feel.
752-4367; 3018 Bainer Hall
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, Robert L.
752-8779; 3014 Bainer Hall
Dept. of Chemical Engineering and Materials Science; Dept. of Food Science and Technology. 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.
Ristenpart, William D.
752-8780; 3012 Bainer Hall/752-2109; 3202 RMI South
Dept. of Chemical Engineering and Materials Science; Dept. of Food Science and Technology. Researches how metabolites of different foods affect the response of red blood cells to change in their micro-environment, using microfludic techniques.
752-4682; 2200 RMI South
Dept. of Food Science and Technology, Cooperative Extension. Dairy technology and chemistry; physiochemical properties of dairy products; cheesemaking technology; quality attributes of dairy products; physico-chemical properties of milk-derived solids; food microstructure; microencapsulation techniques and products.
Simmons, Christopher W.
752-2109; 3202 RMI South
Dept. of Food Science and Technology. Dr. Simmons' research focuses on improving energy and water use efficiency in food processing by reclaiming energy from waste biomass streams and developing strategies for waste water treatment and recycling. Specifically, high-throughput, massively parallel sequencing and bioinformatics approaches are used to characterize microbial communities that are able to deconstruct waste biomass into fermentable sugars under industrial conditions. These data are used to discover enzymes and molecular pathways that can improve industrial bioconversion of waste biomass into biofuels. Additionally, the microbial ecology of plant-soil systems exposed to food processing effluents is studied to develop strategies for recycling of food processing waste water to agriculture.
752-6804; 3206 RMI South
Dept. of Food Science and Technology; Dept. of Nutrition. Metabolomics; Measuring human health; Relationship between gut microbes and disease; Modulation of gut microbial metabolism; Measuring crop health.
Smith, Gary M.
752-6168; 3208 RMI South
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.
(530) 754-5447; 2166 RMI North
Dept. Food Science and Technology.Characterizing and optimizing the efficiency of linked water, energy, and food resource systems. He is particularly interested in applying methodologies for measuring and monitoring these systems and their interrelationships in high-resolution and across multiple scales, both geographic and temporal.
(530) 752-7096; 3162 RMI North
Dept. Food Science and Technology.Linoleic acid is a type of fat found in vegetable oils, nuts, seeds, and animal products. Small amounts of linoleic acid are required for proper nutrition, but too much may be detrimental. Americans whose diet includes a lot of processed foods typically consume too much linoleic acid, which can contribute to chronic inflammation, heart disease, and other health problems.
(530) 752-0612; 1136 RMI North
Dept. Food Science and Technology. Purity and quality, chemistry and sensory correlation, byproducts management, harvesting and processing advancement, analytical method development for olives and olive oil. Dr. Wang is interested in many aspects of food science and chemistry using olives and olive oil as study cases.
Waterhouse, Andrew L.
752-0381; 1160 RMI North
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, Carl K.
752-5448; 3204 RMI South
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, Glenn M.
754-5292; 3214 RMI South
email@example.com 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.
Xiang (Crystal) Yang
752-6590; 2237 Meyer Hall
Meat safety; meat quality; shelf-life of meat and meat products; post-harvest foodborne pathogen detection and control; characterization of microbiome profile for meat and meat production related environment.
Emeritus faculty generally do not accept research students but take an active part in group activities.
Bruhn, Christine M.
752-2774; 2036 RMI Sensory
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.
Farver, Thomas B.
752-7290; 4019 VM3B
Population Health and Reproduction: Vet Med. Provide a thorough evaluation of the performance of non-iterative procedures for estimating the linear-by-linear measure of association for two-factor ordinal contingency tables using log linear modeling.
Frankel, Edwin N.
752-4478; 3162 RMI North
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.
Krochta, John M.
752-2164; 2212 RMI South
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.
752-8604; 2211 Meyer
Dept. of Animal Science. Postmortem biochemistry related to meat quality; the growth and development of muscle and adipose tissue; genetic manipulation of gross factors on muscle growth.
Lewis, Michael J.
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.
McCarthy, Kathryn L.
752-1487; 2214 RMI South
Dept. of Food Science and Technology; Dept. of Biological and Agricultural Engineering. Food Engineering; rheology and texture, transport processes and modeling.
McCarthy, Michael J.
752-8921; 2206 RMI South
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.
Merson, Richard L.
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.
752-4757; 318 Chemistry
Dept. of Chemistry. Bio-organic chemistry; understanding the chemical interactions involved in macro-molecular recognition relevant to biological systems and the utilization of the resulting information in the design of novel molecules with chemical and biological applications.
Price, Chester W.
Dept. of Microbiology. Microbial genetics and molecular biology; regulation of gene expression during growth and development of Bacillus subtilis, emphasizing regulation and physiological role of the general stress response.
Reid, David S.
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.
Ryu, Dewey D.Y.
752-8954; 125A Everson
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, Mikal E.
752-1815; 107 Mann Lab
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).
Seiber, James N.
752-2490; 1146 RMI North
Dept. of Environmental Toxicology. Chemical composition of foods in relation to food healthfulness and safety. Analytical methods for determining naturally occurring components, additives, and pesticide residues. Applications of chromatographic and spectrometric methods in food chemistry. Beneficial use of food production byproducts and waste materials.
752-4523; 4115 Meyer Hall
Dept. of Environmental Toxicology. Lipid peroxidation associated with diseases, natural antioxidants and their role in prevention of oxidative damages. Analysis and fate of pesticides in environment. Flavor and fragrance chemistry.
Shoemaker, Charles F.
752-7347; 2166 RMI North
Dept. of Food Science and Technology. Food rheology; interfacial phenomena in food systems; microcomputer technology in food analysis and process control.
Singh, R. Paul
752-0811; 2042 Bainer Hall
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.
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