Assistant Professor

Undergraduate Departments

  • Food Science, Nutrition and Management

Graduate Departments

  • Master of Arts in Policy Studies


  • B.Sc. in nutrition (honors), King's College, London University
  • Ph.D., University of Leeds


Cathy Davies joined the DelVal faculty in August 2011 after teaching for three years at Gloucester County Community College and for eight years at the University of Delaware. Her teaching focus is on food science and nutrition. She is also enthusiastic about student research.

At Gloucester Community College she played a major role in starting the associate’s degree program in food science. She also served as coordinator of that program. At University of Delaware she was responsible for bring a more student-centered and problem-based learning environment into the food science program. In addition, she collaborated with colleagues in applied mathematics to link a food chemistry course with an advanced applied math course.

As a researcher, Dr. Davies is a food chemist who has published research articles on the reactions that occur in food during processing and storage. In particular her research focuses on the kinetics of the Maillard reaction, which is responsible for flavor and color formation through the reaction of reducing sugars (glucose) and amino acids. The Maillard reaction is a non-enzymatic browning reactions and is responsible for the color of toast and baked products, the aroma of meat and the loss of vitamins B1 and C. She is also interested in the physiochemical properties of food ingredients. For example, how starch behaves to cause bread to stale and how flaxseed meal can be used as an egg replacer and shelf-life extender.

Dr. Davies is a member of The Institutes of Food Technologists, and The American Chemical Society, and when she is not teaching at DelVal, enjoys playing with wool by knitting and spinning, and she also sings in a local choir.

Teaching Grants

  • Kneil, K. and Davies, C.G.A. 2005 “Teaching Ethics Across the Food Science Curriculum” Center for Teaching Effectiveness/General Education Institute, University of Delaware $13,750
  • Davies, C.G.A., Pelesko, J.A. and Rossi, L.F. 2004 “Collaborative Learning Between Food Chemistry and Mathematics” Center for Teaching Effectiveness/General Education Institute, University of Delaware $20,000
  • Davies, C.G.A. and Lo, M. 2000 “Food Science Capstone Course” Undergraduate Teaching Improvement Award, Center for Teaching Effectiveness, University of Delaware $5700
  • Davies, C.G.A. 1999 Institute for Transforming Undergraduate Education, University of Delaware, Summer Fellowship $1000

Teaching Publications

  • Davies, C. G. A. "Chips with everything": A laboratory exercise for comparing subjective and objective measurements of potato chips. Journal of Food Science Education 2005, 4, 35-40

Invited Presentations

  • Dupont, Experimental Station, Wilmington DE. Of the Job Safety Seminar: “Food Fit to Eat” May 2007
  • Drexel University, Department of Biosciences and Biotechnology’s Seminar Series, “Kinetics of Non-enzymatic Browning” March 2005
  • University of Delaware, Institute of Transforming Undergraduate Education. Presentations on “Using Technology” and “Active Learning in the Classroom” Fall 2004
  • American Chemical Society National Meeting, New York. Reaction and Processed Flavors Symposium. “Effect of Acetate Concentration on Maillard Browning in Glucose-Glycine Model Systems” September 2003
  • University of Delaware, Department of Chemistry and Biochemistry, Analytical and Physical Chemistry Graduate Seminar Series “Using Reaction Kinetics To Model Food Stability” February, 2002
  • McCormick & Company, Hunt Valley, MD: “Kinetics of Maillard Browning” January, 2002
  • University of Delaware, Library Assembly of Professional Staff: The Scholar in the Library, “Food Technology: Improving the Nutritive Value of What You Eat” April, 2001
  • DuPont, Experimental Station, DE: “Functional Foods” February, 2001
  • University of Delaware, Careers Services and Center for Teaching Effectiveness, Graduate Student Careers: Panelist for “Interviewing for Academic Positions” April 2000

Research Publications


  • Shearer, A.E.H and Davies, C.G.A. (2005) “Physicochemical Properties of Fresh-Baked and Stored Whole Wheat Muffins With and Without Flaxseed Meal” Journal of Food Quality 25 137-153
  • Davies, C.G.A (2005). “Effect of Acetate Concentration on Maillard Browning in Glucose-Glycine Model Systems”. In: “Process/Reaction Flavors: Recent Developments” (ACS symposium series). Weersinghe, D.K, and Sucan, M.K. (eds) American Chemical Society, New York
  • Velazquez, M., C. Davies, et al. (2000). "Effect of Oligosaccharides and Fibre Substitutes on Short-Chain Fatty Acid Production by Faecal Microflora." Anaerobe 6(2): 87-92
  • C. G. A. Davies, F. M. Netto, N. Glassenap, C. M. Gallaher, T. P. Labuza, D. D. Gallaher (1998). The Development of Maillard Reaction Products During Storage of Soy Protein Isolates. J. Food & Agric. Chem, 46 2485-2489
  • C. G. A. Davies, A. Kaanane, T.P Labuza, A.J. Moscowitz & F. Guillaume (1998). “Evaluation of the acyclic state and the effect of solvent type on mutarotation kinetics and on Maillard browning rate of glucose and fructose”. In: “Chemistry and Significance of the Maillard Reaction in Foods, Health and Disease”. O’Brien, J., Nursten, H.E., Crabbe, M.J.C. & Ames, J.M. (eds.) Royal Society of Chemistry, Cambridge, UK
  • C. G. A. Davies & B. L. Wedzicha & C. Gillard (1997). “Kinetic Model of the Glucose-Glycine Reaction”. Food Chemistry, 60, 323-329
  • C. G. A. Davies & B. L. Wedzicha (1994). “Ascorbic Acid Browning: The Incorporation of C1 From Ascorbic Acid into Melanoidins”. Food Chemistry, 49, 165-7
  • C. G. A. Davies & B. L. Wedzicha (1992). “Kinetics of the Inhibition of Ascorbic Acid Browning by Sulphite”. Food Additives and Contaminants, 9, 471-477

Issue Paper

  • Acrylamide in Food (Editors: D.R. Lineback & M.W. Pariza) Council of Agricultural Science and Technology (CAST), Washington, DC (2006)


  • C. G. A. Davies & T.P. Labuza: (1997) The Maillard Reaction and Confectionery. Proceedings from a Conference on Confectionery, Penn State, April 1997


t: 215.489.2282
e: cathy.davies@delval.edu

Office Hours

Varies by semester, posted on door
Email for details