Mrinal Bhattacharya, Ph.D., 1986, University of Nebraska; Professor, Dept. of Biosystems and Agricultural Engineering.  Food engineering.  Modeling of thermal and extrusion processing with emphasis on textural and rheological properties.  Extrusion processing, rheological and textural properties and numerical modeling. 
Tel: 612-524-5234, Fax: 612-624-3005, Email: bhatt002@umn.edu

Linda J. Brady, Ph.D., 1978, Michigan State University; Professor, Dept. of Food Science and Nutrition.  Culture and health and cross cultural engagement.  Role of culture in teaching and learning.
Tel: 612-624-9211, Fax: 612-625-5272, Email: lbrady@umn.edu

Mirko Bunzel, Ph.D., 2001, University of Hamburg, Germany; Associate Professor, Dept. of Food Science and Nutrition. Plant cell wall chemistry. Dietary fiber. Relationship between fiber structural characteristics and physiological effects. Phytochemicals, particularly hydroxycinnamates, in cereal grains and other plant products. Lingins from Dietary fiber. Non-starch polysaccharides. Chromtographic separation techniques. Structural characterization methods.
Tel: (612) 624-1764, Fax: 612-625-5272, Email: mbunzel@umn.edu

A. Saari Csallany, Sc.D., 1970, University of Technical Sciences, Budapest, Hungary; Professor, Dept. of Food Science and Nutrition.  Food chemistry.  Free radical induced oxidative degradation of fatty acids, edible oils and other lipids.  Isolation and identification of degradation products with special reference to toxic compounds.  Protective effects of antioxidants in lipid peroxidation and degradation.
Tel: 612-624-3683, Fax: 612-624-5272, Email: ascsalla@umn.edu

Francisco Diez-Gonzalez, Ph.D., 1996, Cornell University; Associate Professor, Dept. of Food Science and Nutrition.  Food safety microbiology.  Food-borne pathogens, preharvest food safety, detection methods of bacteria, and bioterrorism agents. 
Tel: 612-624-9756, Fax: 612-625-5272, Email: fdiez@umn.edu

Joellen Feirtag, Ph.D., 1990, University of Minnesota; Associate Professor and Extension Food Safety Specialist, Dept. of Food Science and Nutrition. Development of rapid assays for the detection of foodborne pathogens.  Impact of educational programs on the changes in behavior of food industry workers.  Impact of diet on gut microflora populations and metabolism.
Tel: 612-624-3629, Fax: 612-625-5272, Email: jfeirtag@umn.edu

Craig A. Hassel¹, Ph.D., 1986, University of Arizona; Associate Professor and Extension Nutritionist, Dept. of Food Science and Nutrition.  Cross-cultural engagement with underserved audiences having their own knowledge of food and health that does not correspond to scientific understandings. 
Tel: 612-624-7288, Fax: 612-625-5272, Email: chassel@umn.edu

Baraem (Pam) Ismail, Ph.D., 2003, Oxford Brooks University, England; Assistant Professor, Dept. of Food Science and Nutrition. Chemistry and fate of phytochemicals during processing and storage. Bioavailability of phytochemicals as affected by their chemical structure and interactions with proteins. Identification and quantification of soy isoflavones and their derivatives. Protein and enzyme chemistry.
Tel: (612) 625-0147, Fax: 612-625-5272, Email: bismailm@umn.edu

Theodore P. Labuza, Ph.D., 1964, Massachusetts Institute of Technology; Professor, Dept. of Food Science and Nutrition.  Physical chemistry of foods as related to water activity, glass transition and stability.  Kinetics of food deterioration and shelf life prediction models.  Process Analytical Technology for the food industry.  Use of X-ray crystallography, Differential Scanning Calorimetry and Dynamic Mechanical Thermal Analysis to study physical state changes (amorphous glass, rubbery, crystalline) in foods.
Tel: 612-624-9701, Fax: 612-625-5272, Email: tplabuza@umn.edu

Allen S. Levine, Ph.D., 1977, University of Minnesota; Professor, Depts. of Food Science and Nutrition, Psychiatry, Medicine, and Neuroscience.  Neuropeptidergic regulation of food intake and energy expenditure. 
Tel: 612-624-3224, Fax: 612-625-5272, Email: aslevine@umn.edu 

Len Marquart, Ph.D., R.D., 1986, University of North Carolina; Assistant Professor, Dept. of Food Science and Nutrition.  Whole grains and health.  Consumer understanding and factors influencing dietary intake of whole grain foods.
Tel: 612-624-3255, Fax: 612-625-5272, Email: lmarquart@umn.edu 

Larry McKay, Ph.D., 1969, Oregon State University; Professor, Dept. of Food Science and Nutrition.  Food microbiology.  Plasmid biology and genetics of dairy starter cultures and their bacteriophages.  Improvement of microbial strains used in dairy and food fermentations through application of genetic technology.
Tel: 612-624-3090, Fax: 612-625-5272, Email: lmckay@umn.edu

Lloyd Metzger, Ph.D., 1999, Cornell University; Assistant Professor, Dept. of Food Science and Nutrition.  Dairy food chemistry.  Structural and functional roles of the various components in cheese and fermented dairy products.  Modification of manufacturing parameters to control cheese functional properties. Methods of enhancing the nutritional benefits of dairy products.
Tel: 612-624-7786, Fax: 612-625-5272, Email: lmetzger@umn.edu

Daniel J. O'Sullivan, Ph.D., 1990, University College Cork, Ireland; Associate Professor, Dept. of Food Science and Nutrition.  Food microbiology.  Molecular fingerprinting and genetic characterization of lactic acid bacteria.  Expression and regulation of bacteriophage resistance and bacteriocin production in lactic acid bacteria.  Development of molecular tools for rapid detection of microbes.
Tel: 612-624-5335, Fax: 612-625-5272, Email: dosulliv@umn.edu

Kayla Polzin¹, Ph.D., 1991, University of Minnesota; Adjunct Assistant Professor, Dept. of Food Science and Nutrition,  Land O’Lakes, Inc. P.O. Box  64101 MS0050, St. Paul, MN, 55164-0101.  Food microbiology.  Microbial molecular biology and biotechnology, dairy starter fermentations, cheese science and manufacture.
Email: polzi011@umn.edu or kmpolzin@landolakes.com

Gary Reineccius, Ph.D., 1970, Pennsylvania State University; Professor, Dept. of Food Science and Nutrition.  Food chemistry.  Food flavors, including analytical instrumentation and processing variables. 
Tel: 612-624-3201, Fax: 612-625-5272, Email: greinecc@umn.edu

Roger R. Ruan, Ph.D., 1991, University of Illinois at Urbana Champaign; Professor, Dept. of Biosystems and Agricultural Engineering.1390 Eckles Ave., St. Paul, MN 55108.  Machine vision, nuclear magnetic resonance, and other imaging.   Spectroscopy and microscopy technology development and application in the studies of moisture and fat management and the structure-function relationships of biological and food materials.  Advanced artificial intelligence and control systems development for biological and food process control.
Tel: 612-625-1710, Fax: 612-624-3005, Email: ruanx001@umn.edu

Mary K. Schmidl², Ph.D., 1978, Cornell University.  Adjunct Assistant Professor, Dept. of Food Science and Nutrition, 409 Vadnais Lake Drive, Vadnais Heights, MN 55127.  Medical foods, functional foods, dietary supplements and their role and relationship for health, disease, weight control and trauma states.
Tel: 612-481-9216, Fax: 612-483-3302, Email: mcschmidl@umn.edu

Joanne L. Slavin¹, Ph.D., 1981, University of Wisconsin; Professor, Dept. of Food Science and Nutrition.  Dietary fiber.  Nutrition and exercise.  Diet and cancer.
Phone: 612-624-7234 Fax: 612-625-5272 Email: jslavin@umn.edu

David E. Smith, Ph.D., 1981, University of Wisconsin; Professor, Dept. of Food Science and Nutrition.  Dairy and food technology.  Effects of carbohydrates on physical chemical properties and quality of dairy foods.  Application of new technologies to the production of dairy products. 
Tel: 612-624-3260, Fax: 612-625-5272, Email: desmith@umn.edu

Katherine M. Swanson¹, Ph.D., 1983, University of Minnesota; Adjunct Associate Professor, Dept. of Food Science and Nutrition.  Food safety management, cleaning and sanitation, Listeria monocytogenes, and microbial inactivation.
Tel: 651-795-5943, Email:  katie.swanson@ecolab.com

Bernhard Van Lengerich¹, Ph.D., 1984, Technical University of Berlin, Germany; Adjunct Professor, Dept. of Food Science and Nutrition. Theoretical and practical aspects of extrusion processing and its effect on food product attributes.
Tel: 763-764 4464, Fax: 763-764-2425
Email:bernhard.vanLengerich@genmills.com

Zata Vickers, Ph.D., 1975, Cornell University; Professor, Dept. of Food Science and Nutrition.  Sensory evaluation. Food pleasantness and acceptability.  Factors influencing judgments of food acceptability.  Sensory specific satiety.  Odor mixture perception
Tel: 612-624-2257, Fax: 612-625-5272, Email: zvickers@umn.edu

EMERITUS FACULTY
Frank Busta
R.Gary Fulcher
H. William Schafer
Sita R. Tatini

Note:  All graduate faculty members are Senior Members and advise both master’s and doctoral students, and serve on committees, with the following exceptions:

1 Advising Members: advise only master’s students

2 Members: serve on committees but do not advise students

In addition, the following graduate faculty members are Affiliate and do not vote in graduate program elections: Busta, Fulcher, Hassel, Polzin, Schafer, Schmidl, Slavin, Swanson, Tatini, and Van Lengerich