Daniela joined the Faculty of the Food Science Department at the University of California Davis 12 years ago. Her lab researches the chemical and biological properties of foods, with a focus on small molecules, to generate insights into novel ingredients that ameliorate gut health. Daniela's Lab is equipped with an analytical platform based on mass spectrometry for studying prebiotic oligosaccharides, peptides and glycoproteins, and is also investigating the underlying biological and processing conditions that give rise to the formation / preservation of those compounds. Her publications have been cited nearly 5000 times in the last 5 years.