- Dr. David A. Mills
David Mills is the Peter J. Shields Endowed Chair in Dairy Food Science in the Departments of Viticulture & Enology and Food Science & Technology at the University of California at Davis. Dr. Mills studies the molecular biology of lactic acid bacteria in food/beverage fermentations or active as probiotics in intestinal health. Dr. Mills has served as a Waksman Foundation Lecturer for the American Society for Microbiology and currently serves as an associate editor for the journal Microbiology. In 2010 Dr. Mills was awarded the Cargill Flavor Systems Specialties Award from the American Dairy Science Association.
Dr. Mills obtained a Bachelors of Science in Biochemistry from the University of Wisconsin-Madison where he subsequently worked as a technician for Dr. John Markley. In 1991, he obtained a Masters degree in Biochemistry with Dr. Michael Flickinger (then) at University of Minnesota, followed by a PhD in 1995 working with Dr. Gary Dunny and Dr. Larry McKay. After postdoctoral studies at North Carolina State University with Dr. Todd Klaenhammer, Dr. Mills took a faculty position at UC Davis.