Food Chemistry

Name Research Email
David Baumler

The central focus of his research group consists of four core areas that use systems biology and food microbiology methods to:

  1. Study infectious disease of numerous foodborne pathogens and also beneficial microbial flora during interactions with hosts through a combination of experimental and computational methods using genome-scale metabolic models. 
  2. Study the fermentation processes of yeast and microorganisms used in the food/beverage industry.
  3. Characterize flavor profiles and antimicrobial properties of chili peppers for use in the food industry and in many fermented items such as cheese, meats, and beverages.
  4. Infer metabolism of ancient/ancestral microorganisms through a new field he started called “Paleo Systems Biology”.
dbaumler@umn.edu
Baraem (Pam) Ismail

Ismail's research group focuses on chemical characterization and enhancement of functionality, safety, bioavailability and bioactivity of food proteins and phytochemicals, while linking structure to function. Specifically, she focuses on understanding the effect of processing and chemical structure modification on functional and bioactive properties, following advanced analytical techniques, including Mass Spectrometry, Raman Spectroscopy, and Nuclear Magnetic Resonance. Her research group is also leading the effort on determining the functionality and storage stability of perineal crops for food applications as part of the ongoing Forever Green Initiative effort to develop perineal crops with environmental benefits.

bismailm@umn.edu
Gary A. Reineccius

His has tended to follow the needs of the industry which have evolved over time. His greatest interest currently lies in the encapsulation of food ingredients, emulsions and flavoromics (chemometrics as applied to flavor chemistry).

greinecc@umn.edu
Tonya C. Schoenfuss

The Schoenfuss lab research areas focus on dairy product chemistry and functionality, and how the formula and manufacturing process affects natural and process cheeses, fermented milks, and other dairy ingredients.

tschoenf@umn.edu