Skip to content. | Skip to navigation

Personal tools

Edward Spang

Position

Assistant Professor
Food Science and Technology

Contact

Email:
esspang@ucdavis.edu
Office:
(530) 754-5447

 

Team

Tiffani RamosTiffanie Ramos

ttramos@ucdavis.edu

Tiffanie is a 5th year Food Science major from Sunnyvale, CA. After graduating from culinary school, she knew she wanted to learn more about the science behind food and food technology. Last summer, she interned at the California Processing Tomato Industry Pilot Plant at UC Davis, with a focus on tomato processing. She hopes to work in product development or as a research chef after graduating. She is excited to begin working in the food science field.


Jenna HuynhJenna Huynh

jnnhuynh@ucdavis.edu

Jenna joins the End of Waste team as a 4th-year Food Science student with an interest in food safety, research and development, and food sustainability. Her previous experience includes ensuring tomato quality at a local processing facility, as well as learning about international food safety at a university in Japan. Currently, Jenna serves as the president of the Food Tech Club, and as an academic peer adviser under the Food Science and Technology Department.


Lucas BakerLucas Baker

baker@ucdavis.edu

Lucas is an international student from Quito, Ecuador, and a second year Food Science major. Lucas has experience working in three different food processing companies; two in Ecuador and one in the U.K. One of the Ecuadorian companies processed hot peppers and the other made gourmet chips, while the company in England made condiments of all kinds. Lucas is interested in this project because it exemplifies the goal he’d like to achieve with his major after he graduates, which is to create new products that succeed in the marketplace.


Brandon ChenBrandon Chen

bmchen@ucdavis.edu

Brandon is a fourth year Food Science major at UC Davis. Brandon has always had a passion for the environment. He is glad to be a part of the End of Waste project team where he hopes to make impactful changes in the food industry by innovating new ways to repurpose food waste. Brandon has had previous experience in sensory science and food product development from internships at the Sensory Innovation Lab at UC Davis and Beachbody LLC in El Segundo. Brandon will also eat anything in the name of reducing food waste- don't be surprised if you see him finishing off the leftovers of his friends' meals to save them from going into the trash.


Maddison GurrolaMaddison Gurrola

mkgurrola@ucdavis.edu

Maddison Gurrola is a fourth year Nutritional Science major at UC Davis.  She completed  a Professional Culinary program from Academy of Culinary Education as well as attending Moorpark Community College in her home city of Los Angeles, California. Maddison has two and a half years of experience as a line cook at James Beard Award Winning chef’s John Shook and Vinny Dotolo’s Son of a Gun Restaurant. Her interest in food and health brought her to UC Davis. She previously interned at Mattson Food Co. as well as The Perishable Food Council of Northern California and Nevada. Her future goals include pursuing a career in Research and Development combining both her culinary experience and nutritional education.


Emily GousenEmily Gousen

ergousen@ucdavis.edu

Emily Gousen is currently working towards her M.S. in Agricultural Economics at UC Davis, with a focus on sustainable food systems and food waste. She graduated from the College of William & Mary with a B.A. in Environmental Science and a B.A. in Government, then served as a Food Security and Sustainable Agriculture Peace Corps Volunteer in Nicaragua. After working at the World Wildlife Fund for 3 years implementing international conservation projects, she earned a M.S. in International Agricultural Development from U.C. Davis. Emily has experience managing sustainability projects in Ethiopia, South Africa, Ghana, the Amazon, Eastern Himalayas and Yolo County, CA, and is very interested in using economics, innovation and big data to improve global supply chains and reduce food waste.