UC Resources for Fruit & Vegetable Processing
Food Safety, Food Preservation and Canning links - "Consumer Advice"
(from Dr. Linda Harris and Dr. Trevor Suslow's UC Food Safety Website).
Harris, Linda J. 530-754-9485 Ijharris@davis.edu Microbial food safety & applied microbiology with emphasis on spoilage, safety of fresh-cut fruits & vegetables, microbiology of vegetable fermentations & microbiology of meat. UC Food Safety Website
Suslow, Trevor 530-754-8313 firstname.lastname@example.org Applied solutions to postharvest quality limitations during transportation; issues of horticultural perishables in distribution; integrates a variety of technologies to identify & control sources of postharvest decay & quality reduction in fresh market vegetables. UC Food Safety Website
Research by Fruit and Vegetable Topic
For a helpful list of Publications and Presentations arranged by Fruit and Vegetable Topic, please visit this page: http://postharvest.ucdavis.edu/Pubs/index.shtml
Specific Questions by Topic
Research by Functional Area
Below is a partial list of University of California extension and research/teaching faculty and a few USDA ARS researchers, listed by functional area.
Marketing & Consumer Science/Sensory
Bruhn, Christine 530-752-2774 email@example.com Consumer attitudes & perceptions of food quality, safety, and wholesomeness. Educational programs directed toward health professionals, educators, consumers, & the media. Center for Consumer Research Web
Hardesty, Shermain 530-752-0467 firstname.lastname@example.org Cooperative theory, management and finance, and Food Marketing Systems, especially the retention of postharvest quality of produce, and the selection of high quality varieties of produce for small producers. Home Page
Heymann, Hildegarde 530-754-4816 email@example.com Descriptive analysis methodology and multivariate data analyses. Also food-wine interactions, wine color perception, sensory evaluation of grapes and wines, and the effects of drying methods on the sensory characteristics of raisins. Home Page
Guinard, Jean-Xavier 530-754-8659 firstname.lastname@example.org Taste chemoreception in man; psychophysics of fats & oils; oral sensitivities & saliva; sensory evaluation methodology; sensory properties of alcoholic beverages; chemical senses & nutrition; sensory determinants of food acceptability. Dr. Guinard's FST Department Webpage
Plant Breeding & Molecular Biology
Dandekar, Abhaya 530-752-7784 email@example.com Transfer, expression and regulation of foreign genes in fruit and nut crops.
Gradziel, Thomas 530-752-1575 firstname.lastname@example.org Improvement programs in peaches and almonds; raw and processed quality (color, firmness, flavor, texture and phytonutrients).
Kliebenstein, Daniel 530-754-7775 email@example.com Secondary metabolites (compounds that provide taste, flavor, color, medicinal activities) of plants, and how they are produced and regulated. Home Page
Van Deynze, Allen 530-754-6444 firstname.lastname@example.org Seed Biotechnology Center; development of tools for plant breeding and the seed industry; development of DNA markers and high-throughput analysis of DNA markers in tomato, cotton, carrot, potato, pepper and lettuce; development of transgenic crops. Home page and SBC Home Page
Fruit & Vegetable Processing
Barrett, Diane 530-752-4800 email@example.com Quality of processed fruit and vegetable products, as affected by raw material quality and method of processing. Quality attributes commonly measured: color, texture, flavor, and nutritional value. Endogenous fruit and vegetable enzymes also of interest.
Krochta, John M. 530-752-2164 firstname.lastname@example.org Food packaging systems; edible coatings to control mass transfer, microbial growth and disintegration in foods; modeling to describe mass transfer in packaged and coated food systems. Dr. Krochta's FST Department Webpage
McCarthy, Kathryn L. 530-752-1487 email@example.com Application of theoretical modeling & experimental evaluation of fluid flow in processing equipment & quality control applications; focus on mixing, rheology, & extrusion processing of food materials. Dr. McCarthy's FST Department webpage
McCarthy, Michael J. 530-752-8921 firstname.lastname@example.org Develops and uses nuclear magnetic resonance and ultrasonic tomographic techniques to determine the physical and transport properties of food systems and consumer products. Dr. McCarthy's FST Department webpage
Marco, Maria L. 530-752-1516 email@example.com The ecology and molecular genetics of lactic acid bacteria (LAB). These microorganisms are required for the production of many artisanal and industrial fermented plant, dairy, and meat products. Dr. Marco's FST Department Webpage
Nitin, Nitin 530-752-6208 firstname.lastname@example.org Non-thermal food processing operations for food safety; engineering of food formulations to improve bioavailability of nutraceuticals. Also works with molecular imaging technologies. Dr. Nitin's FST Department Webpage
Ristenpart, William 530-752-8780 email@example.com Metabolites of different foods affecting the response of red blood cells (RBCs) to changes in their micro-environment; optimal dietary strategies to maintain good health and therapeutic strategies for patients with hypo- or hypertension and other disease states. Home Page
Singh, R. Paul 530-752-0811 firstname.lastname@example.org Structural/functional relations in foods; transport phenomena in drying, freezing, and frying; kinetics of quality changes during distribution and storage; process simulation and efficiency improvements. Home Page
Chemical Composition & Analysis
Adams, Doug 530-752-1902 email@example.com Grape berry ripening; genes involved in ripening; biochemical changes that occur during ripening, and the development of tannins in skins and seeds of red wine varieties. Home Page
Ebeler, Susan 530-752-0696 firstname.lastname@example.org Analytical chemistry techniques to study wine flavor chemistry and the physico-chemical interactions of flavors with nonvolatile wine components, and elucidation of the chemical mechanisms for observed health effects of wine and wine components. Home Page
Holstege, Dirk 530-752-0148 email@example.com Development of analytical methodologies for chemical analysis in soil, plant tissue, biological materials, and water. Analysis for naturally-occurring toxins of plant origin. Trace metal analysis and trace organic analysis. Home Page
Mitchell, Alyson E. 530-752-7926 firstname.lastname@example.org Influence of phytochemicals and whole foods on human metabolism and health, pre- and post-harvest factors that influence fruit and vegetable quality, effects of processing methods on flavonoid stability in foods, exploring new processing/formulation methods to improve processed foods. Home Page
Negre-Zakharov, Florence 530-752-4374 email@example.com Flavor and aroma biology of fruit and vegetable crops; molecular and biochemical aspects of aroma volatile formation and regulation during fruit development and after harvest. Home Page
Shoemaker, Charles F. 530-752-8079 firstname.lastname@example.org Food rheology; interfacial phenomena in food systems; microcomputer technology in food analysis & process control. Dr. Shoemaker's FST Department Webpage
Slupsky, Carolyn 530-752-6804 email@example.com The application of analytical metabolomics for the purpose of studying cellular metabolism as it relates to food, nutrient intake, and health status. Dr. Slupsky's FST Department Webpage
Tian, Li 530-752-0940 firstname.lastname@example.org Phytonutrient biochemistry and physiology; Biosynthesis, accumulation and function of carotenoids and polyphenols in plants; Targeted improvement of crop phytonutrient composition and content for enhanced nutritional and medicinal values.
Waterhouse, Andrew L. 530-752-0381 email@example.com The chemistry of a class of natural phytochemicals called ‘phenolic compounds’; addressing two types of effects: those that are important to the taste of wine and those that relate to health effects on wine consumers. Home Page
Winter, Carl K. 530-752-5448 firstname.lastname@example.org Director, Food Safe Program. Pesticide residues in foods, including analysis, risk assessment, regulation & public policy; development of bioanalytical methods using mass spectrometry to measure xenobiotic metabolites from biological fluids; development of biomarkers for in vivo lipid peroxidation; toxicology of naturally-occurring chemicals. FoodSafe Web
Postharvest Biology & Technology
Arpaia, Mary Lu 559-646-6561 email@example.com At Kearney Agricultural Center. Research focus: Postharvest handling of citrus, avocado & other subtropical fruits.
Crisosto, Carlos 530-752-7549 and 559-646-6596 firstname.lastname@example.org At Kearney Agricultural Center and UC Davis Campus. Developing new technology to overcome fruit industry problems; divulging new information to growers, packers, shippers, buyers, retailers, & produce managers; primary focus: apricot, nectarine, peach, plum, kiwifruit, pomegranate, cherry, apple, Asian pear, persimmon, fresh fig, and table grape Postharvest Webpage
Mitcham, Elizabeth 530-752-7512 email@example.com Postharvest biology & technology of fruits aimed at finding alternatives to chemicals used to control physiological disorders, decay, & insects. Extension focus includes: apple, pear, cherry, cling peach, apricot, prune, berries, walnut, almond. Home Page
Mitchell, Jeff 209-891-2500 firstname.lastname@example.org At Kearney Agricultural Center. Focus on crop management impacts on quality & safety of vegetable crops.
Saltviet, Mikal 530-752-1815 email@example.com Plant physiology; researching the physiological effects of abiotic stresses (heat and chilling, low oxygen and elevated carbon dioxide, and wounding). Home Page
Thompson, Jim 530-752-6167 firstname.lastname@example.org Design & operation of cooling systems, transportation equipment & fumigation & cold storage facilities for fresh horticultural perishables; drying systems for fruits & nuts. Home Page
Nutrition & Public Health
Cassady, Diana 530-754-5550 Public health expertise regarding fruit & vegetable consumption; research in chronic disease prevention, diet and physical activity, social marketing, reducing disparities in health status, and environmental and policy strategies to promote health. Home Page
Steinberg, Francene M. 530-752-0160 email@example.com Physiologic roles of food phytochemicals, particularly soy protein and associated isoflavones, with regard to cardiovascular disease and overall health promotion. Home Page
German, J. Bruce 530-752-1486 firstname.lastname@example.org Chemistry & biochemistry of lipids; the role of dietary fat in tissue & cell function; essential fatty acid metabolism & synthesis of bioactive metabolites; enzymology of lipid oxidation. Dr. German's FST Department Webpage
Shoemaker, Sharon P. 530-752-2922 email@example.com Executive Director, California Institute of Food & Agricultural Research. Microbial polysaccharides & carbohydrases related to food & agriculture. Microbial fermentation, recovery, characterization & kinetic analysis of native & recombinant forms.