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Faculty

Damodaran, Srinivasan

Professor and Chair
sdamodar@wisc.edu
(608) 263-2012

Enzyme chemistry and technology; food chemistry; protein chemistry and technology.

Bishop, J. Russell

Director, Center for Dairy Research
jrbishop@cdr.wisc.edu
(608) 265-3696

Research - Dairy foods microbiology, cheese safety
Outreach - science behind marketing niches (organic, raw, etc.), dairy product standards of identity

Etzel, Mark R. (joint with Chemical Engineering)

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.
Hartel, Richard W. (joint with Biological Systems Engineering)

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.
Ingham, Barbara H.

Associate Professor, Food Science Extension Specialist
bhingham@wisc.edu
(608) 263-7383

Development of analytical methods for food analysis. Microbial quality and safety of foods. HAACP. Issues associated with food quality and consumer food safety.
Ingham, Steven C.

Professor, Food Safety Extension Specialist
scingham@wisc.edu
(608) 265-4801

Steve Ingham supervises graduate and undergraduate students who study the survival/growth/destruction of pathogenic bacteria in meat during processing. Results of these studies are used by processors to ensure that their processes make products that are safe to eat.
Lucey, John A.

Associate 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.
Milani, Franco

Assistant Professor
Extension Specialist
(608) 890-2640
milani@wisc.edu

Extension: Application of sustainable practices in food process, product, and marketing designs. Support in the Short Courses for the dairy/food industry. Research: Food analytical and application testing method development. Food with added value through process development and optimization.
Norback, John

Professor, Food Science
jnorback@wisc.edu
(608) 263-4949

Applying computer methods and mathematics to help solve food industry problems.
Pariza, Michael
Pariza, Michael

Professor, Department of Food Science
Director Emeritus, Food Research Institute
(608) 263-6955
mwpariza@wisc.edu

Conjugated linoleic acid and food.
Parkin, Kirk L.

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.
Rankin, Scott A.

Associate 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.
Steele, James

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 and as probiotics.

Academic Staff

Beth Briczinski
Beth Briczinski

Lecturer
(608) 263-2005
ebriczinski@wisc.edu


Beth Button
Button, Beth

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


Hyslop, Douglas B.
Assoc Faculty Assoc
(608) 263-6560
dbhyslop@wisc.edu
Food chemistry - colloid chemistry, enzymology.
Jensen, Lee
Pilot Plant Manager
(608) 263-5766
leejensen@wisc.edu
Klein, Bill
Dairy Plant Manager
(608) 262-3047
waklein@wisc.edu
Monica L. Theis
 
Theis, Monica L.
Senior Lecturer
(608) 263-2225
mltheis@wisc.edu
Teaching and outreach focus is on management of food and nutrition operations with a special emphasis on food safety and local sustainability.

Classified Staff

Mary Anne Clarke
Mary Anne Clarke | maclarke@wisc.edu
Department Administrator
Vacant
Financial Specialist
(608) 263-4107
Jenny Schroeder
Jenny Schroeder | jmschroeder2@wisc.edu
Graduate Admissions Coordinator
(608) 263-6388
Judy Smith
Judy Smith | jasmith22@wisc.edu
Administrative Assistant
(608) 265-2729
Paul Hodel
Paul Hodel | phodel@wisc.edu
IS Comprehensive Services
(608) 265-2690

Faculty with Joint Appointments in Food Science

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

Associated Research Faculty Accepting Graduate Students

Claus, James R.
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.
Jeffries, Thomas (joint with Bacteriology)
Forest Product Laboratory, One Gifford Pinchot Drive, 231-9453
Johnson, Eric A. (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.
Kaspar, Charles W.
Microbial ecology, gastrointestinal microbiology, and molecular biology of bacterial stress protection systems.
Richards, Mark P.
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.
Yu, Jaehyuk
Mycotoxins and food safety. Fungal molecular genetics, Signal transduction, and Physiology.

Emeritus Faculty and Staff