Faculty

Bishop, J. Russell
Cheese and dairy product standards; dairy microbiological quality control; rapid methods for quality assessment; hazard analysis critical control points system; sanitizer efficacy on biofilms; animal drug residue detection in milk.
Connelly, Robin K. (joint with Biological Systems Engineering)
Food engineering/processing; FEM numerical simulation; mixing; food rheology; dough structure and rheology.
Damodaran, Srinivasan
Enzyme chemistry and technology; food chemistry; protein chemistry and technology.
Etzel, Mark R. (joint with Chemical Engineering)
Food and bioprocess engineering; mass transfer and bioseparation processes; membrane bioseparations; protein purification; drying of foods and microorganisms.
Hartel, Richard W. (joint with Biological Systems Engineering)
Food engineering/processing; separations; crystallization/particulate processes, structure-function relations.
Ingham, Barbara H.
Development of analytical methods for food analysis. Microbial quality and safety of foods. HAACP. Issues associated with food quality and consumer food safety.
Ingham, Steven C.
Food microbiology. Evaluating efficacy of intervention strategies against pathogenic bacteria in foods and beverages; HACCP critical limit validation.
Lucey, John A.
Dairy chemistry/technology; physico-chemical properties of dairy products; cheese technology; rheological properties of dairy products.
Norback, John
Food systems management; optimization of food processes; integrating technological information on food handling and processing with managerial decision making.
Pariza, Michael
Conjugated linoleic acid and food.
Parkin, Kirk L.
Food chemistry and biochemistry, enzymology, bioactive phytochemicals and nutraceuticals, fruit and vegetable processing and preservation.
Rankin, Scott A.
Characterization of primarily dairy food flavor with sensory and instrumental techniques; programs and short courses in support of the dairy foods processing industry.
Steele, James
Dairy microbiology; genetics and physiology of lactic acid bacteria; cheese flavor; probiotics.
Somoza, Veronika
Identification and characterization of bioactive food compounds and their metabolites in processed foods by applying activity-guided screening techniques.
Wendorff, William L.
Quality and environmental concerns of the dairy industry; Sheep milk processing.

Lecturers

Button, Beth
 
Hyslop, Douglas B.
Food chemistry - colloid chemistry, enzymology.
Theis, Monica L.
Foodservice Administration.

Faculty with Joint Appointments in Food Science

Gunasekaran, S.
Biological Systems Engineering Department, 460 Henry Mall, 262-1019
Determining physical properties and quality factors of food materials and design of sensors and instrumentation for quality evaluation of food materials nondestructively. Rheological and transport properties, structure-function relationships; value-added food and non-food processes of biomaterials.
Hill, Charles G., Jr.
Chemical Engineering Department, 2020 Engineering Building, 263-4593
Applications of chemical engineering techniques and methodologies to problems of interest to the food scientist: immobilized enzyme reactors, membrane separation processes, chemical kinetics and catalysis.
Wong, Amy Lee
Food Research Institute, 1925 Willow Drive, 263-1168
Toxins of foodborne pathogens: isolation, detection, and characterization.

Associated Research Faculty Accepting Graduate Students

The Food Research Institute in the College of Agricultural and Life Sciences, is both a research institute and an academic department. The Department has no independent degree program. There are opportunities for graduate students to conduct research under the direction of departmental faculty to earn degrees in Food Science, Bacteriology or Environmental Toxicology. In collaboration with the Department of Food Science, a "food safety" option is offered in the Food Science Department curriculum. This option, leading to the MS and PhD degrees, is intended for highly qualified individuals with special interests in microbiological and toxicological aspects of food safety.

Johnson, Eric A. (joint with Bacteriology)
Physiology of toxigenic gram-positive sporeforming bacteria, especially Clostridium botulinum. Research on botulinum toxin. Microbiological safety of foods. Natural antimicrobial systems. Yeast fermentations and food spoilage.
Kaspar, Charles W.
Microbial ecology, gastrointestinal microbiology, and molecular biology of bacterial stress protection systems.
Pariza, Michael W.
Dietary anticarcinogens. Nutrition and cancer.
Yu, Jaehyuk
Mycotoxins and food safety. Fungal molecular genetics, Signal transduction, and Physiology.
Claus, James R.
Animal Science Department, 1675 Observatory Drive, 262-0875
Meat science and technology. Fresh meat quality, muscle pigment chemistry, tenderness, and processed meats technology relative to red meats and poultry.
Jeffries, Thomas (joint with Bacteriology)
Forest Product Laboratory, One Gifford Pinchot Drive, 231-9453
Richards, Mark P.
Animal Science Department, 1675 Observatory Drive, mprichards@ansci.wisc.edu
Lipid Oxidation processes that affect quality in muscle foods. Investigation into mechanisms of lipid oxidation mediated by the heme proteins, hemoglobin and myoglobin.

Emeritus Faculty