Chemienl Bng血ae血a Nutriti0 Sensory Consumer histertals Selenees Viticulture Enology Vegetable Crops Faculty Members UCDavis 狗y of the Food Science Graduate Group Food Research Emironmental Toxicology Food Science Technology Microbiology/Fermentation Biological Agricultural Engineering Population Health&Reproduction Chemistry Animal Sciences Biochemistry n表 Pomology Sensory Consumer Fermentation and Bioprocessing Modeling of Fermentation Processes .Consumer perceptions of the safety and quality of food Modeling of Heat and Mass Transfer Psychophysics and neurophysiology of oral chemical irritation Correlation of instrumental and sensory methods ·Packaging Psychophysics of fats and oils Controlled Release of Bioactive Compounds Chemical senses and nutrition ·Microencapsulation Salivary flow status on aroma,astringency and bitterness Development of improved methods for sensory evaluation ·Rheology ·MRI log/Fermentation Microbiology/Fermentation Chemistry .Flavor chemistry and analysis,wine .Lipid chemistry and lipid oxidation in foods Regulation of glycolysis in the yeast,Saccharomyces cerevisiae .Role of water in foods and in food preservation Regulation of gene expression in Bacillus subtilis .Food microstructure .Molecular genetics and microbial ecology of lactic acid bacteria .Physicochemical properties of dairy products .Protein secretion and processing in the yeast Yarrowia hypolitica .Development of mutagens and carcinogens during heating .Transmission of viruses and other pathogens via food and water -Starch chemistry .Infectious diseases of various food animal species .Wine phenolics .Microbial food safety and applied microbiology .Pesticide residues in foods 33 • Fermentation and Bioprocessing • Modeling of Fermentation Processes • Modeling of Heat and Mass Transfer • Packaging • Controlled Release of Bioactive Compounds • Microencapsulation • Rheology • MRI • Consumer perceptions of the safety and quality of food • Psychophysics and neurophysiology of oral chemical irritation • Correlation of instrumental and sensory methods • Psychophysics of fats and oils • Chemical senses and nutrition • Salivary flow status on aroma, astringency and bitterness • Development of improved methods for sensory evaluation •Regulation of glycolysis in the yeast, Saccharomyces cerevisiae •Regulation of gene expression in Bacillus subtilis •Molecular genetics and microbial ecology of lactic acid bacteria •Protein secretion and processing in the yeast Yarrowia lypolitica •Transmission of viruses and other pathogens via food and water •Infectious diseases of various food animal species •Microbial food safety and applied microbiology •Flavor chemistry and analysis, wine •Lipid chemistry and lipid oxidation in foods •Role of water in foods and in food preservation •Food microstructure •Physicochemical properties of dairy products •Development of mutagens and carcinogens during heating •Starch chemistry •Wine phenolics •Pesticide residues in foods