Dr. Daniela Barile will continue her innovative research as an Assistant Professor and Assistant Chemist in Agriculture Experimental Station (A.E.S.). Her sustainable research methods will enrich the Food Science and Technology program and offer exciting new opportunities for her lab. Dr. Barile first came to UC Davis during her Ph.D. as an exchange student in 2007. This was made possible through a fortuitous meeting with Dr. Carlito Lebrilla and Dr. Bruce German at the International Milk Genomics Conference that was hosted in Europe in 2006. After completing her Ph.D. in 2007 at Italy’s University of Piemonte Orientale, Dr. Barile came back to UC Davis to join Dr. German’s group as a post-doctoral fellow. In 2009 she began her role as Associate Director of International Programs for the Foods for Health Institute. In this capacity, she directs international relationships between the FFHI and other research institutes and creates strategic collaborations with groups in Italy, Denmark, France and the Netherlands. Through the many research initiatives that Dr. Barile has been involved in, she has collaborated with over 50 different research and industrial partners around the globe. In Dr. Barile’s academic research career, she has investigated the chemical structures in milk, their biological activities, the design and implementation of efficient technologies of separation and utilization of industrial dairy by-products. She has published and patented various aspects of whey separation and has authored or co-authored more than 50 publications in the form of journal articles, conferences and workshop contributions, and book chapters. Dr. Barile’s current research looks at applications for the oligosaccharides, or complex sugars, in whey and other by-products. Whey is the by-product of cheese making and in California alone, dairy manufacturers produce more than 50 million gallons a day. But there are valuable molecules in whey that are currently being lost. Dr. Barile collaborates with several industrial dairy processors and uses a fine filtration method to isolate those valuable molecules. She also uses a specialized mass spectrometry instrument to characterize the many milk components including oligosaccharides, glycolipids and proteins. She identifies these molecules and collaborates with a team of expert microbiologists at the Department of Viticulture and Enology to determine which are beneficial for human health. As Assistant Chemist, Dr. Barile will continue her innovative and sustainable research in her lab and in the milk processing plant at the Robert Mondavi Institute’s newest facility. The platinum LEED certified building is nearly carbon-neutral and is the perfect place for Dr. Barile to continue her ecologically-friendly research.