Edward Spang

Edward Spang is an Associate Professor in Food Science and Technology at the University of California, Davis, affiliated with the Robert Mondavi Institute - Sensory Bio Food Science. His research focuses on optimizing water, energy, and food systems, emphasizing high-resolution monitoring and policy impacts. He holds a Ph.D. and M.A.L.D. from Tufts University's Fletcher School, and a B.A. from Dartmouth College.

Dr. Spang's work explores the food-water-energy nexus, including food loss drivers, policy effectiveness, and innovative technologies like desiccant drying systems. He has published extensively on topics ranging from cultured meat sustainability to emergency food system resilience during crises like the pandemic.

• Research Interests: Integrated resource systems, food waste reduction, energy-efficient agricultural processing, and climate adaptation strategies
• Key Publications: Over 50 peer-reviewed articles since 2014, with recent focus on cellular agriculture economics and policy analysis

Recipient of multiple advising awards (2018–2020), Dr. Spang is a leader in academic mentorship while advancing interdisciplinary sustainability research. His work bridges engineering, policy, and environmental science to address global resource challenges.