This interview is with Diane Barrett, Extension Specialist Emerita in the Department of Food Science and Technology. She was appointed in 1992 and retired in 2016.
Diane’s research focused on 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. Handling and processing technologies of interest included fresh-cut processing, canning, freezing, pulsed electric fields, high pressure and aseptic processing. She also directed the UC Davis Site of the NSF-funded Center for Advanced Processing & Packaging from 2006 to 2016.
Diane’s extension activities included maintaining strong linkages with California fruit and vegetable growers and processors. She coordinated several short courses for professionals, including the Better Process Control School; Freezing Technology Course; Advanced Processing Methods; Aseptic Processing & Packaging Course; Methods of Measuring Fruit and Vegetable Quality Course; and Juice Processing, Quality and Safety Workshop.
She is interviewed by her friend and colleague, Beth Mitcham, Extension Specialist Emerita of Plant Sciences.
