Emily Steliotes is passionate about identifying unique ways to reduce food waste and increase food safety through sustainable practices. Specializing in food and wine chemistry with an emphasis on industrial ecology, Steliotes has identified a way to utilize byproducts from wine and beer production and repurpose them into a biobased substitute for chemicals used in food sanitation.
Steliotes’ work looks to control common foodborne pathogens like E. coli and Listeria. In addition to increased food safety, the work that Steliotes is doing goes a step further to promote circular economies through waste recycling and environmental impact assessment. Through her work with Dr. Simmons, UC Davis Associate Professor and Vice Chair, Department of Food Science and Technology, Steliotes hopes to drive food system transformation by working closely with industry to develop and produce renewable chemicals that are better for the environment and human health.