Alyson E. Mitchell

Alyson E. Mitchell

Alyson E. Mitchell, Ph.D.

Position Title
Professor and Food Chemist

Unit
Food Science and Technology

2204 Robert Mondavi Institute - South
Bio

Degree

Ph. D. University of California at Davis, 1996

Research

Professor Mitchell’s research program investigates the basic chemical reactions and changes in composition that occur in fruits and vegetables as a result of breeding, pre- and post-harvest processes and developing mass spectral approaches for identifying and quantifying target and nontarget secondary plant metabolites for authentication, safety and biological relevance. Her research team helps identify strategies and processing innovations for retaining and optimizing levels of beneficial compounds in finished food products, and for decreasing the formation of toxic compounds (e.g. acrylamide, advanced lipid oxidation products, etc.,) in finished foods. Additional investigations include characterizing the food-matrix interaction and how this influences and bioavailability and metabolism of bioactives.

Selected Publications

  • Franklin, L.M.; Mitchell, A.E. A review of the sensory and chemical characteristics of almond flavor. Journal of Agricultural and Food Chemistry 2019. 10.1021/acs.jafc.8b06606
  • Johnson, R. and A. E. Mitchell. The Use of Amberlite ® Macroporous Resins to Reduce Bitterness in Whole Olives for Improved Processing Sustainability. Journal of Agricultural and Food Chemistry. J. Agric. Food Chem.201967 (5), pp 1546–1553.  January 12, 2019. 
  • Lee, LY, Mitchell AE.   Determination of D-myo-inositol phosphates in “activated” raw almonds using anion exchange chromatography coupled with electrospray ionization tandem mass spectroscopy (HPLC-(ESI-)-MS/MS). J. Sci Food Ag , 2019, Vol.99(1), p.117-123.
  • Franklin LM, King E, Chapman D, Byrnes N, Huang, G, Mitchell AE. Flavor and Acceptance of Roasted California Almonds During Accelerated Storage. J Agric Food Chem. 2018, 66(5):1222-1232.
  • Franklin LM, Chapman D, King E, Mau M, Huang, G, Mitchell AE. 2016. Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf-life J. Agric. Food Chem.201765 (12), pp 2549–2563.
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Awards and Honors

  • Fellow, American Chemical Society, 2017.
  • Fellow, Agricultural and Food Chemistry Division of the American Chemical Society, 2015.
  • Distinguished Service Award, Agricultural and Food Chemistry Division of the American Chemical Society, 2014.
  • John Kinsella Endowed Chair in Food and Nutrition, University of California, 2010-2015
  • Visiting Scientist for the TransTasman Project. Victorian Department of Primary Industries, Victoria, Australia & Crop and Food Research, New Zealand. 2003 - 2004
  • First Place Presentations in In Vitro Studies; International Society for the Study of Xenobiotics. 1995
  • Departmental Citation for Outstanding Undergraduate Accomplishment in Environmental Toxicology. University of California Davis 1991

Extension of Knowledge Activities

  • FST103 - Physical and Chemical Methods for Food Analysis
  • FST128 - Food Toxicology
  • FST198- Food Product Development Teams
  • Freshman Seminar - Food: Evolutionary Perspectives, Food Politics, Marketing and Health Consequences

For more information on Dr. Mitchell, visit her home page.