Alyson E. Mitchell

Alyson E. Mitchell

Alyson E. Mitchell, Ph.D.

Position Title
Professor and Food Chemist

Food Science and Technology

2204 Robert Mondavi Institute - South

Food Science (2000 - )


Ph. D. University of California at Davis, 1996


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.

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.


Awards and Honors

1995: International Society for the Study of Xenobiotics - First Place Presentations in In Vitro Studies

2004: Victorian Department of Primary Industries, New Zealand - Visiting Scientist for the TransTasman Project

2010: UC Davis - John Kinsella Endowed Chair in Food and Nutrition 2010-2015

2014: Agricultural and Food Chemistry Division of the American Chemical Society - Distinguished Service Award

2015: Agricultural and Food Chemistry Division of the American Chemical Society - Fellow

2017: American Chemical Society - Fellow