Graduate Group Faculty

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Charles W. Bamforth, Ph.D.

  • Position Title
    Anheuser-Busch Endowed Professor of Malting and Brewing Sciences
  • Unit
    Food Science and Technology
2158 Robert Mondavi Institute - North

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".

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Daniela Barile, Ph.D.

  • Position Title
    Professor and Chemist
  • Unit
    Food Science and Technology
3160 Robert Mondavi Institute - North

Discovery of bioactive components in foods and food processing streams through advanced analytical mass spectrometry.

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David E. Block

  • Position Title
    Professor
  • Unit
    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.

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Gail Bornhorst, Ph.D.

  • Position Title
    Associate Professor and Engineer
  • Unit
    Food Science and Technology
3056 Bainer Hall

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.

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Roger B. Boulton

  • Position Title
    Professor
  • Unit
    Viticulture and Enology
3154 RMI North

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

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Betty Burri

  • Position Title
    Research Chemist and Adjunct Professor
  • Unit
    Western Human Nutrition Center
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.

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Earl E. Carstens

  • Position Title
    Distinguished Professor
  • Unit
    Neurobiology, Physiology, and Behavior
193 Briggs

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

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Juliana Maria Leite Nobrega de Moura Bell, Ph.D.

  • Position Title
    Assistant Professor
  • Unit
    Food Science and Technology
2212 Robert Mondavi Institute - South

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.

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Erin DiCaprio, Ph.D.

  • Position Title
    Assistant Specialist in Cooperative Extension
  • Unit
    Food Science and Technology
2208 Robert Mondavi Institute - South

Community food safety and applied food microbiology with emphasis in foodborne viruses.

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Stephanie R. Dungan, Ph.D.

  • Position Title
    Professor and Engineer
  • Unit
    Food Science and Technology
2202 Robert Mondavi Institute - South

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.

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Susan E. Ebeler

  • Position Title
    Professor
  • Unit
    Viticulture and Enology
3148 RMI North

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.

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Oliver Fiehn

  • Position Title
    Professor
  • Unit
    Genome Center
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.

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Bruce German, Ph.D.

  • Position Title
    Professor and Chemist
  • Unit
    Food Science and Technology
2162 Robert Mondavi Institute - North

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.

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Jean-Xavier Guinard, Ph.D.

  • Position Title
    Professor and Sensory Scientist
  • Unit
    Food Science and Technology
2034 Robert Mondavi Institute - Sensory

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.

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Linda J. Harris, Ph.D.

  • Position Title
    Department Chair, Specialist in Cooperative Extension
  • Unit
    Food Science and Technology
3212 Robert Mondavi Institute - South

Microbial food safety and applied microbiology with emphasis on the safety of fresh and processed fruits, vegetables, and nut meats.

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Hildegarde Heymann

  • Position Title
    Distinguished Professor
  • Unit
    Viticulture and Enology
2030 RMI Sensory

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.

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Annie J. King, Ph.D.

  • Position Title
    Professor
  • Unit
    Department of Animal Science
1217 Meyer Hall

Prevention of lipid oxidation and determination/reduction of cholesterol oxides in poultry muscle, eggs, and commercial products; use of horticultural by-products and their antioxidants as nutrients in poultry feed and products.

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Elizabeth Maga

2125 Meyer

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.

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Maria L. Marco, Ph.D.

  • Position Title
    Professor
  • Unit
    Food Science and Technology
3200 Robert Mondavi Institute - South

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.

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David Mills, Ph.D.

  • Position Title
    Peter J. Shields Chair in Dairy Food Science
  • Unit
    Food Science and Technology
3142 Robert Mondavi Institute - North

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.

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Elizabeth Mitcham

  • Position Title
    Associate Research Biologist
  • Unit
    Animal Science
1047 Wickson

Alternatives to postharvest chemicals for control of insects, decal and physiological disorders; fruit response to postharvest handling systems.

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Alyson E. Mitchell, Ph.D.

  • Position Title
    Professor and Food Chemist
  • Unit
    Food Science and Technology
2204 Robert Mondavi Institute - South

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

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Ben Montpetit, Ph.D.

  • Position Title
    Assistant Professor
  • Unit
    Viticulture and Enology
3150 Robert Mondavi Institute - North

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.

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Nitin Nitin, Ph.D.

  • Position Title
    Professor and Engineer
  • Unit
    Food Science and Technology
3160 Robert Mondavi Institute - North

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.

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Zhongli Pan

  • Position Title
    Adjunct Professor
  • Unit
    Department of Biological and Agricultural Engineering
3018 Bainer Hall

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

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Pramod K Pandey

  • Position Title
    Associate Specialist
  • Unit
    VM: Population Health and Reproduction
4021 Vet Med 3B, 1089 Veterinary Medicine Drive

My research focus is controlling disease risks associated with food and animal waste; recycling of organic waste intro soil amendment; fate and transport of herbicides in food and water; and microbial water quality. I use mathematical models supported by lab and field scale data to understand contamination in environment, which has potential to impact food and water, and poses risks to the public and animal health.

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Robert L. Powell, Ph.D.

  • Position Title
    Professor
  • Unit
    Food Science and Technology
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.

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William D. Ristenpart

  • Position Title
    Associate Professor
  • Unit
    Chemical Engineering
3012 Bainer Hall/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.

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Moshe Rosenberg, Ph.D.

  • Position Title
    Professor and Specialist, Dairy Engineering and Technology
  • Unit
    Food Science and Technology
2200 Robert Mondavi Institute - South

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.

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Dr. Ron C Runnebaum

  • Position Title
    Assistant Professor
  • Unit
    Department of Viticulture & Enology
    Department of Chemical Engineering & Materials Science
3160 Robert Mondavi Institute - North

Dr. Runnebaum's research program aims to combine his interests in sustainable winemaking with his research background in nanomaterials, adsorption, heterogeneous catalysis, and reaction engineering. Winemaking-related projects include 1) Developing materials to capture CO2 and volatile organic compounds, especially from fermentation; 2) Developing fundamental understanding for the production of chemicals from winery waste streams; and 3) Designing solid-state materials for the replacement of solution-based treatments, particularly those that could improve sustainability. In addition, Dr. Runnebaum continues to investigate fundamental structure-activity relationships in chemical adsorption and reaction by nanomaterials, including zeolites and supported organometallic clusters.

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Christopher Simmons, Ph.D.

  • Position Title
    Professor
  • Unit
    Food Science and Technology
3202 Robert Mondavi Institute - South

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.

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Carolyn Slupsky, Ph.D.

  • Position Title
    Professor and Nutritionist
  • Unit
    Food Science and Technology
3206 Robert Mondavi Institute - South

Dept. of Nutrition. Metabolomics; Measuring human health; Relationship between gut microbes and disease; Modulation of gut microbial metabolism; Measuring crop health.

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Gary M. Smith, Ph.D.

  • Position Title
    Professor Emeritus, Chemist and Director of the UC Davis Nuclear Magnetic Resonance Facility
  • Unit
    Food Science and Technology
3208 Robert Mondavi Institute - South

Food Science Graduate Program Chair. Mechanisms of enzyme action, heme proteins, microbial metabolism, nuclear magnetic resonance, dairy chemistry.

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Edward Spang, Ph.D.

  • Position Title
    Assistant Professor
  • Unit
    Food Science and Technology
2166 Robert Mondavi Institute - North

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.

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Ameer Taha, Ph.D.

  • Position Title
    Assistant Professor
  • Unit
    Food Science and Technology
3162 Robert Mondavi Institute - North

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.

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Luxin Wang, Ph.D.

  • Position Title
    Assistant Professor
  • Unit
    Food Science and Technology
3210 Robert Mondavi Institute – South

Dr. Wang’s research lab studies the microbial safety of fresh produce, aquaculture products and animal products. Her program uses conventional microbiological technologies and new precision approaches, such as comparative genomics and metagenomics, to study the behavior of foodborne pathogens and their interactions with the background microbiome.

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Selina Wang, Ph.D.

  • Position Title
    Specialist in Cooperative Extension
  • Unit
    Food Science and Technology
2160 Robert Mondavi Institute - North

Dr. Wang’s research program focuses on chemical quality, purity, and nutrition parameters that occur during fruit and vegetable post-harvesting, processing and storage. This includes but not limited to (1) identifying the important chemical markers that are important for quality, purity and nutrition in food products; (2) developing robust (faster and cheaper) detection methods so they can be easily adopted by industries; and (3) modifying processing methods to improve quality, purity and nutrition. Dr. Wang is also the research director of UC Davis Olive Center.

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Andrew L. Waterhouse

  • Position Title
    Professor
  • Unit
    Viticulture and Enology
1160 RMI North

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.

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Carl K. Winter, Ph.D.

  • Position Title
    Specialist in Cooperative Extension
  • Unit
    Food Science and Technology
3204 Robert Mondavi Institute - 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.

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Xiang Crystal Yang

  • Position Title
    Assistant Professor
  • Unit
    Animal Science
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.

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Glenn M. Young, Ph.D.

  • Position Title
    Professor and Food Safety Microbiologist
  • Unit
    Food Science and Technology
3214 Robert Mondavi Institute - South

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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Angela M. Zivkovic

  • Position Title
    Assistant Professor
  • Unit
    Nutrition
3245 Meyer Hall

Dr. Zivkovic’s research is focused on the role of diet and nutrition in Precision Health. Precision Health emphasizes individually tailored approaches to optimize health and prevent disease. The Zivkovic Lab has four overall research themes: 1) Investigating the functional biology of HDL; 2) Assessing the effects of diets and dietary constituents on inflammation; 3) Integrating clinical, metabolomic, proteomic, glycomic, transcriptomic, and genomic approaches to characterize metabolic phenotypes and their responsiveness to different diets; and 4) Investigating the effects of diets and dietary constituents on the gut microbiota and how they in turn affect host health.

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