FACULTY

	Bolling, Bradley W. Assistant Professor, Food Science bwbolling@wisc.edu 608-890-0212 Food chemistry and analysis, dietary phytochemicals, functional foods and prevention of chronic disease.
	Damodaran, Srinivasan Professor, Food Science sdamodar@wisc.edu 608-263-2012 Enzyme chemistry and technology; food chemistry; protein chemistry and technology.
	Etzel, Mark R. Professor, Food Science (Joint with Chemical Engineering) mretzel@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 Professor, Food Science (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.
	Huynh, Tu Anh Assistant Professor, Food Science thuynh6@wisc.edu 608-262-5960 Research interests: molecular mechanisms of bacterial pathogenesis and stress response, bacterial signaling, bacterial pathogen - host interactions, small molecule-protein interactions, food safety.
	Ingham, Barbara H. Professor, Food Science Food Safety Extension Specialist bhingham@wisc.edu 608-263-7083 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.
	Rankin, Scott A. Chair and 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.
	van Pijkeren, Jan Peter Assistant Professor, Food Science vanpijkeren@wisc.edu 608-890-2640 Research Interests: Gaining a better understanding how intestinal bacteria interact with their host; Design and development of biotherapeutics to prevent or treat acute and chronic human diseases.

ACADEMIC STAFF

	Button, Beth Faculty Assistant, CFS button@wisc.edu 608-265-2338
	Lopez-Hernandez, Arnoldo Instructor, Food Science alopezhernan@wisc.edu 608-262-3046 Introduction to the Science and Technology of Food (FS301) Integrated Food Manufacturing (FS532)
	Noll, Tamala L. Building & Pilot Plant Manager tnoll@wisc.edu 608-263-5766
	Smith, Nicholas Associate Outreach Specialist - Enologist nsmith35@wisc.edu 608-890-3397
	Theis, Monica Senior Lecturer mltheis@wisc.edu 608-263-2225 Teaching and outreach focus is on management of food and nutrition operations with a special emphasis on food safety and local sustainability.
	VACANT POSITION Dairy Plant Manager

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.

ASSOCIATED RESEARCH FACULTY

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.

RESEARCH ASSOCIATES

Ruisong Pei

Research Associate
ruisong.pei@wisc.edu
860-786-8828
Functional foods; Plant polyphenols and gastrointestinal health; Dietary intervention, obesity and chronic diseases.

Emeritus Faculty and Staff

FACULTY

Bolling, Bradley W.

Damodaran, Srinivasan

Etzel, Mark R.

Hartel, Richard

Huynh, Tu Anh

Ingham, Barbara H.

Lucey, John A.

Rankin, Scott A.

van Pijkeren, Jan Peter