UC Davis Food Science & Technology

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Alyson E. Mitchell

Professor and Food Chemist



Ph. D. University of California at Davis, 1996


Professor Mitchell’s research program investigates the basic chemical reactions and changes in composition that occur in fruits and vegetables as a result of breeding, 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 research team helps identify strategies and processing innovations for retaining and optimizing levels of beneficial compounds in finished food products, and for decreasing the formation of toxic compounds (e.g. acrylamide, advanced lipid oxidation products, etc.,) in finished foods. Additional investigations include characterizing the food-matrix interaction and how this influences and bioavailability and metabolism of bioactives.

Selected Publications

Awards and Honors

  • John Kinsella Endowed Chair in Food and Nutrition, University of California, 2010-2015
  • Visiting Scientist for the TransTasman Project. Victorian Department of Primary Industries, Victoria, Australia & Crop and Food Research, New Zealand. 2003 - 2004

  • First Place Presentations in In Vitro Studies; International Society for the Study of Xenobiotics. 1995
  • Departmental Citation for Outstanding Undergraduate Accomplishment in Environmental Toxicology. University of California Davis 1991

Extension of Knowledge Activities

  • FST103 - Physical and Chemical Methods for Food Analysis

  • FST128 - Food Toxicology

  • FST10 – Food, Folklore and Health
  • Freshman Seminar - Food: Evolutionary Perspectives, Food Politics, Marketing and Health Consequences

For more information on Dr. Mitchell, visit her home page.