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About Us

Click on a lab member's name to see their CV and publication list.

We are located at the Robert Mondavi Institute (RMI) (http://robertmondaviinstitute.ucdavis.edu/)
University of California, Davis
Our Lab is on the second floor of RMI South, room 2221
Lab phone: 530-752-4137

Click here to see Barile Lab Alumnae

Prof. Daniela Barile  

Prof. Daniela Barile

Daniela Barile is Associate Professor and Principal Investigator. Her first priority since starting this research group in 2011, was to set up an advanced analytical lab to develop a detailed understanding of glycan bioactivities through analytics, food processing and functional studies.

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Valerie Weinborn  

Valerie Weinborn

Doctor in Veterinary Medicine from the University of Chile with a Master in Nutrition and Foods from Institute of Nutrition and Food Technology (INTA - University of Chile). Currently, she is a PhD candidate in Food Science at the University of California, Davis. Her interests include functional ingredients, specifically prebiotics, development of new products and science applied to industry. Her current research, conducted under the guidance of Daniela Barile PhD, is related to the identification of highly complex carbohydrates with bioactive properties from various sources of food, especially dairy.

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Tian Tian  

Tian Tian

I am now a third year Ph.D. candidate, majoring in food science and emphasizing in food chemistry. My research experience mainly focuses on the chemical analysis of food product by SPME, GC-MS and HPLC-MS. I joined the lab in spring 2013. I am currently working on the analysis of oligosaccharides in coffee.

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Randall Robinson  

Randall Robinson

Randall is a third-year Ph.D. student in the department of Food Science & Technology. After earning a B.S. degree in chemistry and a minor in physics from California State University, Stanislaus, Randall joined the Barile Lab and began studying the chemical properties of bioactive milk compounds. He is interested in developing methods to identify and characterize health-promoting food compounds, including peptides and oligosaccharides, using mass spectrometry and novel quantification techniques. Randall hopes that by improving our understanding of milk and its functional properties, we will be able to better utilize those attributes to improve human health. After graduating from UC Davis, he would like to pursue a career in industry that allows him to apply his instrumental analysis skills to human health-related research.

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Josh Cohen  

Josh Cohen

I am a second year PhD student working primarily in the Milk Processing Lab. I am working with Juliana on scaling up and optimizing processes on our pilot scale equipment. We have been able to adapt our equipment in creative ways to serve many purposes and develop a wide array of strategies to isolate functional components from dairy waste streams.

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Apichaya Bunyatratchata (Garn)  

Apichaya Bunyatratchata (Garn)

I'm a new master student that joined Barile's lab in Fall 2014. Currently I'm helping Annabelle and Jaime in the work of human and goat milk oligosaccharides.

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Mrittika Bhattacharya  

Mrittika Bhattacharya

I am a Postdoctoral fellow in the department of Food Science & Technology, UC Davis. I earned a BS degree in Biology (2006) and a MS degree in Food Technology (2008) from the University of Allahabad, India as well as a PhD degree in Food Science and Technology (2015) from the Indian Institute of Technology Kharagpur in West Bengal, India. During my PhD, I optimized analytical techniques for the characterization of the bioactive compounds- ergothioneine & polyphenols and developed a rapid method for the determination of ergothioneine by employing Fourier Transform Near-Infrared (FT-NIR) spectroscopy. I joined Barile lab in Oct, 2016 and had been working on peptidomic profiling of dairy products and foods of plant origin using state-of-art mass spectrometry, since then. My work also includes cataloging of bioactive peptides and their association with possible health outcomes. In addition, I contribute to ongoing development of bioinformatic libraries for such bioactive compounds.

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Shalini S Shankar  

Shalini S Shankar

I am currently a Masters student in Professor Daniela Barile's Laboratory at the University of California, Davis. Prior to attending UC Davis, I earned my Bachelor in Food Engineering and Technology from the Institute of Chemical Technology at Mumbai, India. My current research focuses on characterizing health promoting components, including oligosaccharides and glycoproteins, of underutilized dairy industry side streams using cutting edge analytical instrumentation and developing methods for their enrichment at pilot scale. Post my graduation, I hope to utilize my analytical and engineering skills to create sustainable solutions to harvest health-promoting ingredients and develop functional food ingredients to improve nutrition.

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