Professor, Food Science
Joint with Chemical Engineering
etzel@mail.che.wisc.edu
(608) 263-2083
My research applies separation science to the manufacture of proteins and food ingredients for health and nutrition applications, and uses primarily membrane separations, drying, and chromatography.

Professor, Food Engineering
Joint with Biological Systems Engineering
rwhartel@wisc.edu
(608) 263-1965
Phase transitions (crystallization, glass transition, drying) in foods, with a focus on confectionery (chocolate, sugar candy, etc.) and dairy (ice cream) products.

Ikeda, Shinya

Assistant Professor,
Food Science
sikeda2@wisc.edu
(608) 890-4877
Food structure and functionality with a focus on dairy foods; physico-chemical properties of food biopolymer (protein, carbohydrate polymer); food nanotechnology.

Professor, Food Science
Food Safety Extension Specialist
bhingham@wisc.edu
(608) 263-7383
Research and extension in support of Wisconsin's food industries focusing on meat and dairy foods safety. Training and one-on-one consulting for small processors of acidified foods. Lead instructor and coordinator of the Better Process Control School.

Professor, Food Science
jalucey@wisc.edu
(608) 265-1195
Dairy chemistry/technology; physico-chemical properties of dairy products; cheese technology; rheological properties of dairy products.

Professor, Food Science
CALS Friday Chair of Vegetable Processing Research
klparkin@wisc.edu
(608) 263-2011
Food chemistry and biochemistry, enzymology, bioactive phytochemicals and nutraceuticals, fruit and vegetable processing and preservation.

Chair and Professor,
Food Science
sarankin@wisc.edu
(608) 263-2008
Characterization of primarily dairy food flavor with sensory and instrumental techniques; programs and short courses in support of the dairy foods processing industry.

Professor, Food Science
jlsteele@wisc.edu
(608) 262-5960
Genetics and physiology of lactic acid bacteria as it pertains to their use as starter cultures in fermented foods, biofuels production and as probiotics.

Senior Instructional Specialist
button@wisc.edu
(608) 265-2338

Jensen, Lee

Pilot Plant Manager
Building Manager
leejensen@wisc.edu
(608) 263-5766

Klein, Bill

Dairy Plant Manager
waklein@wisc.edu
(608) 265-2726

Lopez-Hernandez, Arnoldo

Instructor
alopezhernan@wisc.edu
(608) 262-3046
Introduction to the Science and Technology of Food (FS301),
Integrated Food Manufacturing (FS532).

Senior Lecturer
mltheis@wisc.edu
(608) 263-2225
Teaching and outreach focus is on management of food and nutrition operations with a special emphasis on food safety and local sustainability.

Zoerb, Hans

Lecturer
hzoerb@wisc.edu
(608) 265-4801

Faculty with Joint Appointments in Food Science

Biological Systems Engineering Department, 460 Henry Mall, 262-1019
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.

Food Research Institute, 1925 Willow Drive, 263-1168
Toxins of foodborne pathogens: isolation, detection, and characterization.

Associated Research Faculty

Animal Science Department, 1675 Observatory Drive, 262-0875
Meat science and technology. Fresh meat quality, muscle pigment chemistry, tenderness, and processed meats technology relative to red meats and poultry.

3256 Veterinary Medicine Bldg, 2015 Linden Dr, 265-2670
Large animal urinary, anemia and endocrinology; septic shock syndrome.

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

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.

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

Animal Science Department, 1675 Observatory Drive, mprichards@ansci.wisc.edu
Lipid Oxidation processes that affect quality in muscle foods. Investigation into mechanisms of lipid oxidation mediated by the heme proteins, hemoglobin and myoglobin.

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

Emeritus Faculty and Staff