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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