Presented By:

Alyson Mitchell Ph.D.

Professor & Food Chemist
Department of Food Science & Technology, UC Davis


Dr. Mitchell is a Professor of Food Chemistry in the Department of Food Science. She is the Master Advisor for the Food Science major and is co-director of the Food Safety and Measurement Facility at UC Davis; a mass spectrometry-based facility focused on advancing food and beverage authentication science.

Dr. Mitchell’s research centers on investigating chemical reactions and changes in composition that occur in fruits, nuts, vegetables and grains as a result of pre- and post-harvest processes and developing mass spectral approaches for identifying and quantifying target and nontarget secondary plant metabolites for authentication, safety and biological relevance. Her lab works to identify strategies and processing innovations for retaining and optimizing levels of beneficial compounds in finished food products, and for decreasing toxic constituents (e.g. acrylamide, advanced lipid oxidation products, etc.,) in finished foods.


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