Food Microbiology

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”.
Steven Bowden
Daniel J. O'Sullivan
  • Microbiology
  • Food biotechnology
  • Bacteriophage
  • Gene regulation in Lactococcus
  • Probiotic cultures
  • Antimicrobial compounds
  • Bifidobacteria genomics
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.