Food Science (2011 - )

Degrees

Ph.D., Food Science, University of Piemonte Orientale A. Avogadro, Italy
M.S., Chemistry & Pharmaceutical Technology, University of Piemonte Orientale A. Avogadro, Italy

Research

Dr. Daniela Barile’s research centers on the characterization, separation, and functional evaluation of small bioactive molecules in foods and agricultural by-products. Her work integrates advanced analytical chemistry with food science to unlock the potential of complex molecular systems—particularly glycans and peptides —in natural and processed food matrices.

Dr. Barile leads a high-throughput analytical platform equipped with state-of-the-art instrumentation, including MALDI-TOF MS, chip-based LC-QTOF-MS, LC-QQQ-MS, and a High-Performance Anion Exchange Chromatography systems with Pulsed Amperometric Detection. Her lab applies this platform to the sequential molecular deconstruction of food and agricultural streams (such as grape pomace, pomegranate pomace, spent coffee grounds, whey permeate and more) generating valuable bioinformatic libraries of bioactive compounds and the physicochemical conditions that promote their formation or preservation.

She routinely collaborates with investigators at UC Davis and internationally, and serves as PI or co-PI on USDA funded projects. In addition to her analytical equipment, Dr. Barile has access to pilot-scale filtration equipment at the UC Davis Milk Processing Lab, allowing her to produce novel bioactive fractions for in vitro and in vivo functional studies. These efforts support the development of selective prebiotics and other functional ingredients.

Her research also encompasses the structural characterization of glycosylated bioactives in industrial side-streams, with the goal of enhancing the value of commodity agriculture, improving food processing, and enabling the creation of new classes of functional foods.