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Dr. David A. Mills
B.S. University of Wisconsin-Madison
Dr. Mills studies the molecular biology of lactic acid bacteria (LAB) in food/beverage fermentations or active as probiotics in intestinal health. A general goal of his research is to investigate linkage between genome content, ecological context, and specific strain behavior that enables a more comprehensive understanding of LAB biology in their “working” environments.
He teaches a number of courses including: Wine Microbiology (VEN128), Wine Microbiology Laboratory (VEN128L), Advances in Wine Science (VEN224). In addition Dr. Mills participates in several other Food Science and Microbiology courses.
For a more detailed description of the activities in the Mills lab go to: http://mills.ucdavis.edu/
Publications ( http://mills.ucdavis.edu/publications )
Presentations ( http://mills.ucdavis.edu/presentations )
Google Scholar Page (http://scholar.google.com/citations?user=K4xD9GAAAAAJ
LinkedIn Page ( http://www.linkedin.com/pub/david-mills/4/56b/822 )
Dairy Management Inc.
Bill and Melinda Gates Foundation
Department of Energy
American Vineyard Foundation
California Competitive Grants Program for Research in Viticulture and Enology
California Dairy Research Foundation
UC Discovery Program