Food & Wine Chemistry Faculty
| Name | Contact info | Research interests |
|---|---|---|
| Douglas
O. Adams Associate Professor Associate Biochemist |
Viticulture and Enology 1003 Wickson Hall 530-752-1902 Website |
Intermediary metabolism of plants, particularly the metabolism of organic acids such as malate and tartrate in grape berries. Use of isotopic methods for quantitating the pool sizes and turnover rate of these acids. Will also employ enriched and natural abundance 13CNMR techniques to evaluate the relative importance of different pathways. |
| Diane
M. Barrett Fruit and Vegetable Products Specialist |
Food Science & Technology 114 Food Sci & Tech (530) 752-4800 Website |
Fruit and vegetable quality, as affected by handling, storage, and processing conditions. Focus on thermal processing, freezing, and dehydration and the role of enzymes in fruit and vegetable flavor, color, and texture. |
| Linda
F. Bisson Professor & Geneticist |
Viticulture and Enology Maynard A. Amerine Endowed Chair in Viticulture and Enology 3011 Wickson Hall (530) 752-3835 Website |
Nutrient sensing in yeast: glucose utilization, detection, signal transduction and rate of glycolytic flux. Analysis of causes of fermentation arrest in yeast. Proteome analysis of global gene expression in Saccharomyces in the natural environment. Off-character production during fermentation of grape juice. Investigation of chemical instability in wines. |
| Roger
Boulton Professor & Chemical Engineer |
Viticulture and Enology Stephen Sinclair Scott Endowed Chair in Enology 1005 Wickson Hall (530) 752-0900 Website |
Chemical engineering aspects of wine processing. Mathematical modeling of enological operations. Color chemistry and copigmentation in red wines. |
| Susan
Ebeler Associate Professor and Chemist |
Viticulture and Enology AgChem Graduate Group Chairperson 103 Enology Building (530) 752-0696 Website |
Flavor chemistry and analysis; interaction of flavors with other (non-volatile) food/beverage components. Correlation of instrumental and sensory methods of flavor analysis. Health effects of wine; development of analytical methodologies for analysis of wine components. |
| Oliver
Fiehn Associate Professor |
UC Davis Genome Center 1315 GBSF (530) 754-8258 Website |
The Fiehn research laboratory develops improved methods in analytical chemistry and bioinformatics to capture and utilize metabolomic data. These tools are employed to understand, which parts of larger biochemical networks respond to genetic perturbation or environmental stress. |
| Edwin
Frankel Adjunct Professor |
Food Science and Technology 207 Food Sci & Tech (530) 752-4478 Website |
Lipid oxidation; food and biological antioxidants; lipid chemistry and technology; lipid peroxidation in biological systems; phytochemical antioxidants in wine, fruit, spices, and beverages; low density lipoprotein (LDL) oxidation. |
| J.
Bruce German Professor |
Food Science and Technology John E. Kinsella Endowed Chair in Food Nutrition & Health 212 Food Sci & Tech (530) 752-1486 Website |
Chemistry and biochemistry of lipids, the role of dietary fat on tissue and cell function, essential fatty acid metabolism and synthesis of bioactive metabolites, enzymology of lipid oxidation. |
| Matt
J. Hengel Asst. Adjunct Professor |
Laboratory Coordinator IR-4 Western Region and Trace
Analytical Laboratory Department of Environmental Toxicology 4419 Meyer Hall (530) 752-2402 Website |
Develop new and modify existing analytical methods for the determination of pesticides in the environment. These include, but are not limited to: fruits, vegetables, nuts, grains, water, air and soil matrixes. Our primary analytical tools are gas and liquid chromatography coupled to mass spectrometers (GC-MS and LC-MS/MS). |
| Hildegarde
Heymann Professor |
Viticulture & Enology 3009 Wickson Hall (530) 754-4816 Website |
Sensory analysis of wines |
| John
W. Newman Adjunct Faculty USDA-ARS-WHNRC Scientist |
Department of Nutrition 210 WHNRC / 1283O Academic Surge (530) 752-1009/(530) 754-4427 Website |
Exploring the interactions of dietary lipids, lipid transport and metabolism as they pertain to obesity and complications of obesity, including chronic inflammation and cardiovascular disease. |
| Michael
J. McCarthy Professor |
Biological and Agricultural Engineering 231 Cruess Hall (530) 752-8921 Website |
Food engineering, mathematical modeling of mass heat transfer during food processing, mixing of non-Newtonian fluids, development of process analytical sensors, process control, nuclear magnetic resonance and development of MRI procedures for process analysis. |
| Alyson
E. Mitchell Assistant Professor |
Food Science and Technology 106 Food Sci & Tech (530) 752-7926 Website |
Food chemistry and toxicology; impact of dietary exposures on metabolism; application of LC/MS to isolate and identify bioactive food constituents. |
| Neil
Schore Professor |
Organic Chemistry 320 Chemistry Bldg (530) 752-6263 Website |
Mechanistic and synthetic organic and organometallic chemistry; applications of organometallic chemistry and polymer chemistry to synthesis. |
| Taka
Shibamoto Professor |
Environmental Toxicology 4115 Meyer Hall (530) 752-4523 Website |
Genotoxicity study of food constituents. Chemistry and physiology of flavors and fragrance. Mutagens and carcinogens occurring during heat treatment of foods. Role of lipid perixidation in aging, carcinogenesis, and mutagenesis. Fate of pesticides in the environment. |
| Charles
Shoemaker Professor |
Food Science and Technology 127 Cruess Hall (530) 752-8079 Website |
Food rheology; interfacial phenomena in food systems; microcomputer technology in food analysis and process control. (physical chemistry) |
| Gary
M. Smith Professor |
Food Science and Chemistry Director, UCD NMR Facility 112 Food Sci & Tech (530) 752-6168 Website |
Mechanisms of enzyme action, heme proteins, microbial adaptation to chill and osmotic stress, nuclear magnetic resonance, dairy chemistry. (biochemistry) |
| Jean
S. Vandergheynst Professor |
Department of Biological and Agricultural Engineering 3040 Bainer Hall (530) 752-0989 Website |
Dr. VanderGheynst’s research involves investigating a diverse array of biological systems to address relevant problems in fields such as plant biotechnology, biofuels, and pest management. Many of the biological systems under investigation involve a variety of microbes and plant tissues. Aims of current projects include improving the storage and pretreatment of biomass for biofuel production, investigating microalgae as a feedstock for biofuels, improving the efficiency of genetic transformation in plant expression systems, and formulating microbes for long term stability. Educating the public and training future biological systems engineers are important components of her research activities. |
| Andrew
L. Waterhouse Professor |
Viticulture and Enology 2015 Wickson Hall (530) 752-4777 Website |
Chemical study of polyphenolics substances, in particular the development of new analytical methods, their effect on wine color and taste, and the effects of wine processing on their composition. Chemical analysis of other wine components. The health effects of phenolic substances. |
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