Diane M. Barrett

Diane M. Barrett

Diane M. Barrett, Ph.D.

Position Title
Cooperative Extension Specialist Emerita

Food Science and Technology



Ph. D. Cornell University, 1989

M.S. Food Chemistry, University of Wisconsin, Madison, 1980


Dr. Barrett’s research program addresses the effects of raw material quality and processing on color, flavor, texture and nutritional quality of fruit and vegetable products, with particular emphasis on enzyme-catalyzed reactions which result in qualitative losses. Specific enzymes studied include polyphenol oxidase, lipoxygenase, pectin methylesterase, polygalacturonase, peroxidase and hydroperoxide lyase. Handling and processing technologies of interest include fresh-cut processing, canning, freezing, irradiation, high pressure and aseptic processing. She also directs the Center for Advanced Processing & Packaging.  

Selected Publications

Awards and Honors

  • Distinguished Service Award for Outstanding Research – UC Agriculture & Natural Resources 2016
  • Ag Seeds Unlimited – Distinguished Service Award 2015
  • California League of Food Processors – Distinguished Service Award 2015
  • Institute of Food Technologists – Fellow 2014
  • Institute of Food Technologists’ Fruit & Vegetable Division – Member of the Year 2009
  • Excellence in Research Award, Academic Federation, UC Davis  2003
  • Distinguished Service Award for Outstanding & Creative Teamwork, Division of Agriculture & Natural Resources, University of California  1998
  • Institute of Food Technologists Fellowship, General Mills, Inc.  1988 - 1989
  • Institute of Food Technologists Fellowship, Florasynth, Inc.  1987 - 1988

Extension of Knowledge Activities 

Dr. Barrett interacts closely with the fruit and vegetable processing industry of California. She is a technical liaison to the California League of Food Processors, Institute of Food Technologists, Food Products Association, American Frozen Food Institute, Canned Food Alliance and other industry associations, as well as commodity and advisory boards, appropriate state and federal government personnel, and both farm and home advisors.  She carries out research and conducts extension courses for the fruit and vegetable processing industry. Extension courses include the Advanced Process Technologies Course, Better Process Control School, Freezing Technology Workshop, Juice Processing Course, Tomato Processing School, Fresh-Cut Products Workshop and Aseptic Processing & Packaging Workshop.

For more information on Dr. Barrett, visit her home page, which includes a complete listing of refereed publications.