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.