FACULTY

	Bolling, Bradley W. Associate Professor, Food Science bwbolling@wisc.edu 608-890-0212 Food chemistry and analysis, dietary phytochemicals, functional foods and prevention of chronic disease.
	Girard, Audrey Assistant Professor, Food Science algirard@wisc.edu 608-890-4877 Research interests: protein chemistry to improve food quality, sustainability, and nutrition; protein-polyphenol interactions.
	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.
	Ozturk, Gulustan Assistant Professor, Food Science gozturk@wisc.edu 608-263-2012 Our research goal is to apply bio-guided processing to isolate bioactive compounds from milk or dairy streams and design and develop microbiome-centered therapeutic interventions with application in personalized nutrition and precision treatments to improve human health.
	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.
	Ujor, Victor Assistant Professor, Food Science ujor@wisc.edu 608-263-5144 Research interests: Fermentation, Renewable fuels and biochemicals, metabolic engineering/synthetic biology, bioprocess design, bioconversion of food wastes and agricultural residues to value-added products.
	van Pijkeren, Jan Peter Associate 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 Teaching, Learning & Technolgy Specialist button@wisc.edu 608-265-2338
	Klu, Yaa Teaching Faculty yklu@wisc.edu 608-263-2225
	Lopez-Hernandez, Arnoldo Teaching Faculty 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 Outreach Specialist nsmith35@wisc.edu 608-890-3397
	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.

ASSOCIATE 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.

Grace (Lewis) Voronin

Assistant Professor L/I, University of Wisconsin-River Falls, Department of Animal and Food Science.
Email: grace.lewis@uwrf.edu
Research focused on technology, product development and processing systems in the dairy foods space.

Zifan Wan

Assistant Professor L/I, University of Wisconsin-Platteville, Department of Animal and Dairy Science.
Email: wanzi@uwplatt.edu
Research focuses on dairy product development and processing, and utilization of dairy by-product/waste.

Yu, Jae-Hyuk

Mycotoxins and food safety. Fungal molecular genetics, Signal transduction, and Physiology.

RESEARCH ASSOCIATES

In Young Choi (van Pijkeren Lab)

Aaron Gall (Huynh Lab)

Yu Hasegawa (Bolling Lab)

Nan Li (Girard Lab)

Kaavya Rathnakumar (Hartel Lab)

Emeritus Faculty and Staff

FACULTY

Bolling, Bradley W.

Girard, Audrey

Hartel, Richard

Huynh, Tu Anh

Ingham, Barbara H.

Lucey, John A.

Ozturk, Gulustan

Rankin, Scott A.

Ujor, Victor

van Pijkeren, Jan Peter