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Faculty

Damodaran, Srinivasan

Professor, Food Science
sdamodar@wisc.edu
(608) 263-2012

Enzyme chemistry and technology; food chemistry; protein chemistry and technology.

Etzel, Mark R. (joint with Chemical Engineering)

Professor, Food Science
Joint with Chemical Engineering
etzel@mail.che.wisc.edu
(608) 263-2083

My research applies separation science to the manufacture of proteins and food ingredients for health and nutrition applications, and uses primarily membrane separations, drying, and chromatography.
Hartel, Richard W. (joint with Biological Systems Engineering)

Professor, Food Engineering
Joint with Biological Systems Engineering
rwhartel@wisc.edu
(608) 263-1965

Phase transitions (crystallization, glass transition, drying) in foods, with a focus on confectionery (chocolate, sugar candy, etc.) and dairy (ice cream) products.
Ingham, Barbara H.

Professor, Food Science
Food Safety Extension Specialist bhingham@wisc.edu
(608) 263-7383

Research and extension in support of Wisconsin's food industries focusing on meat and dairy foods safety. Training and one-on-one consulting for small processors of acidified foods. Lead instructor and coordinator of the Better Process Control School.
Lucey, John A.

Professor, Food Science
jalucey@wisc.edu
(608) 265-1195

Dairy chemistry/technology; physico-chemical properties of dairy products; cheese technology; rheological properties of dairy products.
Milani, Franco

Assistant Professor
Extension Specialist
(608) 890-2640
milani@wisc.edu

Extension: Application of sustainable practices in food process, product, and marketing designs. Support in the Short Courses for the dairy/food industry. Research: Food analytical and application testing method development. Food with added value through process development and optimization.
Parkin, Kirk L.

Professor, Food Science
CALS Friday Chair of Vegetable Processing Research
klparkin@wisc.edu
(608) 263-2011

Food chemistry and biochemistry, enzymology, bioactive phytochemicals and nutraceuticals, fruit and vegetable processing and preservation.
Rankin, Scott A.

Chair and Associate Professor, Food Science
sarankin@wisc.edu
(608) 263-2008

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

Professor, Food Science
jlsteele@wisc.edu
(608) 262-5960

Genetics and physiology of lactic acid bacteria as it pertains to their use as starter cultures in fermented foods, biofuels production and as probiotics.

Academic Staff

Beth Button
Button, Beth

Senior Instructional Specialist
button@wisc.edu
(608) 265-2338


Lee Jensen
Jensen, Lee
Pilot Plant Manager
Building Manager
(608) 263-5766
leejensen@wisc.edu
Klein, Bill
Dairy Plant Manager
(608) 265-2726
waklein@wisc.edu
Arnoldo Lopez-Hernandez
Lopez-Hernandez, Arnoldo
Instructor
(608) 262-3046
alopezhernan@wisc.edu
Introduction to the Science and Technology of Food (FS301)
Integrated Food Manufacturing (FS532).
Monica L. Theis
 
Theis, Monica L.
Senior Lecturer
(608) 263-2225
mltheis@wisc.edu
Teaching and outreach focus is on management of food and nutrition operations with a special emphasis on food safety and local sustainability.
Zoerb, Hans
Lecturer
(608) 265-4801
hzoerb@wisc.edu

Classified Staff

Marcia Verhage
Marcia Verhage | verhage@wisc.edu
Department Administrator
(608) 263-7033
Kathy Poole
Kathy Poole | kpoole@wisc.edu
Financial Specialist
(608) 263-4107
Jenny Schroeder
Jenny Schroeder | jmschroeder2@wisc.edu
Graduate Admissions Coordinator
(608) 263-6388
Judy Smith
Judy Smith | jasmith22@wisc.edu
Administrative Assistant
(608) 265-2729
Paul Hodel
Paul Hodel | phodel@wisc.edu
IS, Comprehensive Services
(608) 265-2690

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.
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

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.
Darien, Benjamin
3256 Veterinary Medicine Bldg, 2015 Linden Dr, 265-2670
Large animal urinary, anemia and endocrinology; septic shock syndrome.
Jeffries, Thomas (joint with Bacteriology)
Forest Product Laboratory, One Gifford Pinchot Drive, 231-9453
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.
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.
Yu, Jae-Hyuk
Mycotoxins and food safety. Fungal molecular genetics, Signal transduction, and Physiology.

Emeritus Faculty and Staff