Emeritus
Robert L. Bradley
Emeritus Professor, Food Science
Research activity is focused in the general areas of food products development, ultrafiltration and reverse osmosis, frozen dessert technology, analytical methods of food analysis and dairy foods technology.
Yvonne K. Bushland
Emeritus Staff, Food Science
Yvonne Bushland is a Senior Lecturer in the Department of Food Science. After completing her BS degree in food science and dietetics at the University of Wisconsin-Madison, Yvonne and her husband Gary joined the United States Peace Corps. Yvonne served as a Peace Corps volunteer in a rural village in Western Malaysia where she taught English as a second language in the village elementary school. She also worked with the village youth club and the Women’s Institute in developing programs for food and nutrition education in the village. When Yvonne finished her Peace Corps assignment she returned to the University of Wisconsin-Madison where she completed an MS degree in foods and nutrition. While working on her graduate degree Yvonne served as a teaching assistant - a position that kindled her love for working with undergraduate teaching and learning. Yvonne’s first position after completing her graduate degree was with the University of Wisconsin Extension. She worked with Mary Mennes on a four-year Title 1 grant and developed a management-training program for Wisconsin school foodservice workers. The program was adopted by and is now conducted through the state technical colleges. Since 1971 Yvonne has been teaching a variety of undergraduate courses in the Department of Food Science. Her major focus has been the development and teaching of The Nature of Food lecture and laboratory courses that provide basic food science instruction for dietetics majors and intermediate level biological science credit for students in L&S. Over the years she has also participated in teaching physical chemistry of food, food analysis and food processing laboratories and a career orientation course for food science majors. In more recent years she has developed and taught a three-part culinology sequence in one of the department’s foodservice management courses. Yvonne also participates in the department’s outreach programs. She enjoys taking her “food science detective” out to area elementary classrooms where she helps the students complete food science experiments in their classrooms. Yvonne has also enjoyed participating as an instructor in the UW Extension and Alumni Association’s Grandparents’ University. Her interest in the emerging field of culinology has led her to participate in some chef-educator training programs and to serve as a food science resource for a Research Chef’s Association/IFT workshop at Kendall College.
Mary Anne Clarke
Emeritus, Food Science
Srinivasan Damodaran
Emeritus Professor, Food Science
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.
Mark Etzel
Emeritus Professor, Food Science
Douglas B. Hyslop
Emeritus Professor, Food Science
Lee A. Jensen
Emeritus, Food Science
Mary E. Mennes
Emeritus, Food Science
Michael W. Pariza
Emeritus Professor, Food Science | Emeritus Director, Food Research Institute
Kirk L. Parkin
Emeritus Professor, Food Science
Current projects include: Processing of Allium tissue to enrich retention of bioactive organosulfur compounds, Biofortification of vegetables in organoselenium compounds for cancer chemopreventive benefits, Identification of cancer chemopreventive agents from soybean, maize and other vegetables, Processing of vegetables for enhanced quality.
James L. Steele
Emeritus Professor, Food Science
Monica Theis
Emeritus, Food Science
Monica Theis is a Senior Lecturer in the Department of Food Science at the University of Wisconsin in Madison. After completing her bachelor’s and Master’s degrees at the University of Wisconsin, Monica worked for the University of Wisconsin Hospital and Clinics as an administrative dietitian. Responsibilities included managing the Patient Meal Service operation for the hospital and providing management consultant services to area organizations including hospitals, nursing homes, prisons, and community programs. In 1988 Monica left the hospital to become director of Food and Nutrition services at Maplewood of Sauk-Prairie, a 120-bed nursing home in southern Wisconsin. Since 1990, Monica has been teaching and providing community outreach services at the University of Wisconsin. She is responsible for teaching all food and nutrition management courses in the dietetics programs and provides teaching support for a number of courses in the Food and Nutritional Sciences departments. She also co-teaches a course entitled Food Laws and Regulations. Monica is particularly interested in Food Safety from a practical, applied perspective in foodservice operations. She is committed to assisting foodservice operations with design and implementation of well-designed food safety programs that include feasible HACCP and cleaning/sanitation components. She is currently working with the Babcock Dairy to design a facility-specific HACCP program. Monica has published books, journal articles and news columns to facilitate communication on current food safety issues. She is co-author of a textbook entitled Introduction to Foodservice and is co-author of the American Dietetic Association’s (ADA) current position statement on food and water safety. Monica is a regular feature writer on food safety for The Consultant Dietitian, a quarterly newsletter for ADA’s consultants’ practice group.
