Duties

Noah provides technical and material support for Food Biochemistry/Food Chemistry courses FST101A (Principles of Food Composition), FST103 (Analytical Food Chemistry), and FST123L (Introduction to Enzymology Lab). Other responsibilities include the purchasing of departmental advanced instrumentation and service contracts, and instructing faculty, staff, and students on use and maintenance of advanced instrumentation. He also serves on the Food Science department safety committee.

Education

B.S. degree, Food Science and Technology, University of California, Davis

Research Interests

Noah’s main research interests are fermentation and sustainability. He has assisted with research at the Phaff Yeast Culture Collection, studying the fermentation of Sicilian-style olives and investigating the anti-fungal potential of polyol-esterified fatty acid (PEFA)- producing yeasts. Additionally, he worked on cataloging and characterizing non-culture strains of Saccharomyces cerevisiae that he isolated from a brewery. He has donated two dozen strains of wild yeasts isolated from breweries and other environments to the Phaff Yeast Culture Collection to be used in the research and development of non-alcoholic and low-alcoholic beers. He is a proponent of sustainability and circular economy in the food industry. As an undergraduate, he worked on a sensory profiling research project to determine consumer acceptance of the up-cycled food product, olive pomace.

Select Publications

Cecchi, L., Schuster, N., Flynn, D., Bechtel, R., Bellumori, M., Innocenti, M., Mulinacci, N. and Guinard, J.-X. (2019), Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production. Journal of Food Science, 84: 2995-3008. https://doi.org/10.1111/1750-3841.14800