Professor – Meat Science

1933 Observatory Dr, 2120
Meat Science & Animal Biologics Discovery Building, 608-262-0875

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

Internal Medicine Specialist

3256 Veterinary Medicine Bldg, 2015 Linden Dr, 608-265-2670

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

Professor of Bacteriology, Emeritus

Forest Product Laboratory, One Gifford Pinchot Drive, 608-231-9453

Bioconversion of renewable resources metabolic engineering of pentose fermenting yeasts

Professor of Bacteriology

Physiology of toxigenic gram-positive spore-forming bacteria, especially Clostridium botulinum. Research on botulinum toxin. Microbiological safety of foods. Natural antimicrobial systems. Yeast fermentations and food spoilage.

Professor of Bacteriology

3554 Microbial Sciences Building, 608-263-6936

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

Professor of Meat Science

Animal Science Department, 1675 Observatory Drive, 608-262-1792

Lipid Oxidation processes that affect quality in muscle foods. Investigation into mechanisms of lipid oxidation mediated by the heme proteins, hemoglobin and myoglobin.

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.

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.

Professor of Bacteriology and Genetics

3155 Microbial Sciences Building, 608-262-4696

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