Diane M. Barrett, Ph.D.
Fruit and Vegetable Products Specialist
Food Science &Technology
University of California Davis
Phone (530) 752-4800
FAX (530) 752-4759
Email: dmbarrett@ucdavis.edu
EDUCATION
Ph.D. Food Biochemistry Cornell University, August 1989
Minor subjects: Plant Physiology and Agricultural Economics
M.S. Food Chemistry University of Wisconsin, Madison, August 1980
B.S. Food Science University of California, Davis, June 1978
PROFESSIONAL EXPERIENCE
Extension Specialist, Fruit and Vegetable Products
50% Research 50% Extension
Department of Food Science and Technology, University of California, Davis, September 1992 to present
Research addresses the effects of raw material quality and processing on color, flavor, texture and nutritional quality of fruit and vegetable products, with particular emphasis on enzyme-catalyzed reactions which result in qualitative losses. Handling and processing technologies of interest include fresh-cut processing, canning, freezing, pulsed electric fields, dehydration, high pressure and aseptic processing. Dr. Barrett is the Site Director for the Center for Advanced Processing & Packaging. Cooperative Extension activities include developing strong linkages with California fruit and vegetable processors, commodity and advisory boards, appropriate state and federal government personnel and both farm and home advisors. Cooperative Extension teaching includes coordination of the Better Process Control School; Freezing Technology Course; Aseptic Processing & Packaging Course; Methods of Measuring Fruit & Vegetable Quality Courses, and Juice Processing, Quality and Safety Workshop.
Assistant Professor, Fruit and Vegetable Handling and Processing
50% Research, 50% Extension
Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 1989 to 1992
Tuber Crops Postharvest Processing Specialist
Dept. of Agriculture, Republic of Indonesia, Funded by U.S. Agency for International Development, 1983 to 1985
Curriculum Development Consultant
Dept. of Community Nutrition, Bogor Agricultural University, Funded by U.S. Agency for International Development, 1982 to 1983
Food Chemistry Consultant
Food Technology Development Center, Bogor Agricultural University, Funded by World Bank, 1981 to 1982
Professional Activities
Member of Institute of Food Technologists (IFT) and IFT Fruit and Vegetable Products Division, IFT Nonthermal Division and IFT Northern California Section
Editorial Board, Journal of Food Processing Preservation
Reviewer for J. Food Science, Food Chemistry, J. of Agricultural and Food Chemistry, International J. of Food Science and Technology, J. of Food Processing, Lebensmittel Wissenschaft un Technologie, J. of Horticultural Science, HortScience, Journal of Food Engineering, Biotechnology Progress
Awards
1977 The Emil Mrak Prize in Food Science, Dept. FS&T, UC Davis
1987-88 Institute of Food Technologists Fellowship, Florasynth, Inc.
1988-89 Institute of Food Technologists Fellowship, General Mills, Inc.
1998 Distinguished Service Award for Outstanding & Creative Teamwork, Division of Agriculture & Natural Resources, University of California
2003 Excellence in Research Award, Academic Federation, UC Davis
2009 - Institute of Food Technologists’ Fruit & Vegetable Division – Member of the Year
Current Research
• Effects of field holding, irrigation and transplants on pH increases in processing tomatoes. Research Associate Dr. Gordon Anthon. Funding: California League of Food Processors
•Evaluation of new tomato varieties. Research Associate Sam Matoba. Funding: California League of Food Processors
•Lectin-based assay for the determination of mold in tomato juice and paste
Research Associate Dr. Gordon Anthon
Funding: California League of Food Processors
•Changes in pectin and viscosity during concentration of tomato juice to paste.
Research Associate Dr. Gordon Anthon.
Funding: California League of Food Processors
•Rheological changes during the tomato juice concentration process and during stored paste rehydration
PhD Student Panita Ngamchuachit
Funding: Government of Thailand and the California League of Food Processors
•Influence of various processes on plant cell integrity and its application to quality and shelf-life extension of refrigerated fruit products
PhD student Maria Eugenia Gonzalez
Funding: Center for Advanced Processing & Packaging
•Use of pulsed electric fields to create nanopores in plant cell membranes
With Dr. Pieter Stroeve
PhD student Suvaluk Asavasanti
Funding: Center for Advanced Processing & Packaging, Thai Government
•Comparing enzyme inactivation and quality of tomato pastes made with four different processing techniques (heat, microwave, high pressure, and ohmic)
MS Student Rebeka Davis
Funding: USDA CSREES National Research Initiative grant
•Linking instrumental and sensory analyses of fresh watermelon texture
MS Student Jennifer Shiu
Funding: Syngenta Produce Quality Fellowship
•Effects of various pasteurization conditions on quality of raw almonds.
Ph.D. candidate Megan Clements.
Funding: Almond Board of California
Publications