Faculty Directory

Department of Food Science and Nutrition
1334 Eckles Avenue
St. Paul, MN 55108
Main Office: 612-624-1290
Fax: 612-625-5272

View Graduate and Adjunct faculty

Name Areas of Interest Email
George Annor
Ph.D., Assistant Professor , General Mills Endowed Professor in Cereal Chemistry and Technology
  • Non-thermal modifications of cereals and cereal products
  • Cereal grain quality and functionality
  • Ingredient interactions in cereals (Starch-protein-lipid interactions)
  • Starch structure and digestibility
  • Gluten/Proteins
  • β-glucan functionality
  • Phenolics/Antioxidants
[email protected]
David Baumler
Ph.D., Assistant Professor
  • Using genome-scale metabolic models and computational methods to study infectious disease of foodborne pathogens and beneficial microbial flora
  • Fermentation processes in the food/beverage industry
  • Flavor profiles and antimicrobial properties of chili peppers for use in the food industry
  • Microbiological analysis of the dairy industry
[email protected]
Steven Bowden
Ph.D., Assistant Professor
  • Genetic characterization of foodborne pathogens in foods and food environments.
  • Biological control of foodborne pathogens using intrinsic microorganisms to exclude pathogens.
  • Bacteriophage isolation, characterization and bioengineering as targeted antimicrobials.
[email protected]
Chi Chen
Ph.D., Professor, Director of Graduate Studies - Nutrition
  • Mechanistic investigations on the metabolic changes induced by dietary, chemical, microbial, and pathophysiological challenges through mass-spec metabolomics, metabolite analysis, stable isotope tracing, in vitro biochemical analysis, animal model, and human intervention treatment.
  • Metabolite profiling and analysis in the lab cover both endogenous metabolites (lipids, amino acids, organic acids, aldehydes, ketones, and microbial metabolites) and exogenous metabolites (phytochemicals, pharmaceuticals, carcinogens, and their metabolites) in biofluids, wastes, tissue and cell extracts
[email protected]
Xiaoli Chen
Professor, General MIlls Chair in Genomics for Healthfull Foods
  • The molecular mechanisms underlying adipose tissue dysfunction in obesity and during aging.
  • The molecular mechanisms by which dietary components regulate energy metabolism and prevent metabolic diseases.
  • The dietary regulation of aging and aging-related metabolic diseases.
[email protected]
Ryan B Cox
Ph.D., Associate Professor
  • Value-added animal product processing and safety
  • Feeding biofuel by-products to livestock and effect on meat quality and safety
  • Pre-harvest effects on meat quality: The effect of alternative finishing systems on the consumer perception of quality
  • Processed meat technology: Alternative methods to providing safe and wholesome products to the consumer
[email protected]
Agnes Saari Csallany
Ph.D., Professor
  • Food chemistry and nutritional biochemistry
  • Free radical induced oxidative degradation of fatty acids, in vitro and in vivo systems, in fats, oil and various lipids
  • Isolation and identification of degradation products with special reference to toxic compounds such as HNE
  • Protective effects of antioxidants with special reference to vitamin E in lipid peroxidation and degradation
[email protected]
Joellen Feirtag
Ph.D., Associate Professor and Food Safety Specialist
  • Food safety
  • Food processing
  • Food microbiology
  • Hazard analysis
  • HAACP
[email protected]
Daniel D Gallaher
Ph.D., Professor , Director of Undergraduate Studies in Nutrition
  • Biochemical and Physiological Nutrition
  • Cancer Research
  • Diabetes and obesity
[email protected]
Craig A Hassel
Ph.D., Associate Professor and Extension Nutritionist
  • Exploring food and health with cultural communities holding knowledge that does not correspond with Western science perspectives. This work pivots the culture/science relationship as it repositions scientific inquiry alongside ancient, ancestral and experiential understandings of food and health.
  • Creating models of cross-cultural engagement that reform scientific inquiry to be more respectful of diverse ways of knowing. Examples include: 1) Using principles of Chinese medical theory and contemporary sensory analysis to explicate medicinal herb quality; 2) Using indigenous heirloom crop varieties, including wild rice, to explore Indigenous and biomedical worldviews; 3) Faculty development and cross-cultural symposia that embrace multiple worldview orientations.
  • The University of Minnesota Center for Spirituality & Healing
  • The Inter-institutional Consortium for Indigenous Knowledge at Penn State University
  • The Cultural Wellness Center in Minneapolis and St. Paul
  • The White Earth Tribal Council
[email protected]
Leena Hilakivi Clarke
Professor
  • Breast Cancer
  • Nutrition, including Maternal Nutrition
  • Obesity
  • Cancer Prevention
  • Epigenetics
  • Inflammation
  • Cancer Immune Microenvironment
  • Gut Microbiota
  • Stress and Cancer
[email protected]
Kathleen Hill Gallant
PhD, RD, Associate Professor
  • Mineral metabolism in kidney disease.
  • Medical nutrition therapy for kidney disease.
  • Phosphorus, calcium, and magnesium.
  • Controlled feeding, metabolic balance, and kinetic studies.
  • Clinical and translational research.
[email protected]
B Pam Ismail
Professor, Founder and Director, Plant Protein Innovation Center
  • Protein chemistry
  • Structure/function relationship of proteins
  • Sustainable crops for functional ingredients
  • Protein structural characterization using proteomics
  • Optimization of protein extractions following industry feasible approaches
  • Protein functionalization
[email protected]
Renee Korczak
Teaching Assistant Professor
[email protected]
Mindy Kurzer
Ph.D., Professor
  • Human nutrition
  • Phytoestrogens
  • Soy
  • Diet and reproductive hormones
  • Estrogen Metabolism in humans
[email protected]
Ted Labuza
  • Water activity and Glass Transition Phenomena
  • Food stability, safety, labeling, and law
  • Shelf life testing and dating
  • Contaminants in food
Kumar Mallikarjunan
Ph.D., Professor, Director of Graduate Studies - Food Science
  • Food process engineering, process modeling, and optimization.
  • Non-contact, non-destructive sensing and extraction of phytochemicals. 
  • Electronic nose, Fourier transform infrared spectroscopy.
[email protected]
Leonard F Marquart
  • Whole grains and health
  • Individual, environmental and behavioral factors influencing barriers, motivators and consumption of whole grain foods
  • Examining the supply chain related to the gradual incorporation of whole grain foods into children’s diets through school foodservice
[email protected]
Daniel J O Sullivan
  • Microbiology
  • Food biotechnology
  • Bacteriophage
  • Gene regulation in Lactococcus
  • Probiotic cultures
  • Antimicrobial compounds
  • Bifidobacteria genomics
[email protected]
Marla M Reicks
Professor and Extension Nutritionist
  • Community nutrition education research and programming
  • Eating patterns and physical activity among diverse families
  • Men/father nutrition education
  • Cooking education
[email protected]
Gary A Reineccius
  • Needs and trends of the industry which have evolved over time
  • Encapsulation of food ingredients, emulsions and flavoromics (chemometrics as applied to flavor chemistry)
[email protected]
Tonya Schoenfuss
Ph.D., Associate Professor, Dairy Products Technology
  • Food chemistry
  • Food processing
[email protected]
Joanne Slavin
Ph.D., RD, Professor
[email protected]
David Smith
PhD., Professor, Interim Assoc Director of MDFRC
  • Value-added dairy products, such as milk protein fractions and the addition of prebiotics to dairy products
[email protected]
Johan Job Ubbink
Professor and Head of Department
  • Science and Technology of High-Solids Foods
  • Processing and characterization of starch-based foods
  • Processing and characterization of (plant) protein-based foods
  • Technology and application of food powders
  • Encapsulation and delivery of bioactive compounds
  • Science-based cooking and culinary development,
[email protected]
Zata Vickers
PhD., Professor, Director of Undergraduate Studies in Food Science
  • Food acceptability
[email protected]