Associate Research Faculty

James R. Claus

Animal Science Department

Meat science and technology. Fresh meat quality, muscle pigment chemistry, tenderness, and processed meats technology relative to red meats and poultry.

Benjamin Darien

Large animal urinary, anemia and endocrinology; septic shock syndrome.

Thomas Jeffries

Joint with Bacteriology

Eric A. Johnson

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.

Charles W. Kaspar

Microbial ecology, gastrointestinal microbiology, and molecular biology of bacterial stress protection systems.

Mark P. Richards

Animal Science Department

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) Veronin

Assistant Professor L/I, University of Wisconsin-River Falls, Department of Animal and Food Science

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.

Research focuses on dairy product development and processing, and utilization of dairy by-product/waste.

Jae-Hyuk Yu

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