Evolve BioSystems is a spin-out from the Foods For Health Institute (FFHI) at the University of California, Davis. The founding scientists continue to advise the company, sharing their wealth of experience from more than a decade of research into the infant gut microbiome and its critical interaction with human breast milk.

David Mills, PhD

David Mills is a Professor in the Departments of Food Science & Technology at the University of California at Davis. Dr. Mills studies the molecular biology and ecology of bacteria that play an active role in gut health or fermented foods and beverages. In the last 20 years Dr. Mills has mentored over 30 graduate students and postdocs and published more than 125 papers, including seminal work on probiotic genomics and the microbial ecology of food production systems. Dr. Mills has previously served as a Distinguished Lecturer for the American Society for Microbiology and currently serves as an editor for the journals Frontiers in Microbiology and mSystems. In 2010 Dr. Mills was awarded the Cargill Flavor Systems Specialties Award from the American Dairy Science Association. In 2012 he was named the Peter J. Shields Chair in Dairy Food Science and in 2015 he was elected a Fellow in the American Academy of Microbiology.

Bruce German, PhD

Bruce is a Professor of Food Chemistry at UC Davis and the Director of the Foods for Health Institute located in the Robert Mondavi Institute. Bruce has had a long and highly distinguished career in understanding the role of food and certain food ingredients in delivering improved health. His particular expertise is in the nutrient delivery between mothers and infants in the first few months of life. Throughout his career, Bruce has served as an expert advisor to the world's leading food and nutrition companies and organizations.


Samara Freeman, PhD

Samara was one of the co-founders of the Milk Bioactives Program at U.C. Davis FFHI. Samara has qualifications in both science and management and has worked in research management and biotech in the US and internationally. Samara has co-authored numerous scientific articles and is an invited and keynote speaker at milk and dairy conferences.


Carlito Lebrilla, PhD

Dr. Carlito B. Lebrilla is a Distinguished Professor at the University of California, Davis in the Department of Chemistry and Biochemistry and Molecular Medicine in the School of Medicine. He received his BS degree from the University of California, Irvine and Ph.D. from the University of California, Berkeley. He was an Alexander von Humboldt Fellow and a NSF-NATO Fellow at the Technical University in Berlin. He returned to the UC Irvine as a President’s Fellow and has been at UC Davis since 1989. He has served as Chair of the Chemistry Department. His research is in Analytical Chemistry, primarily mass spectrometry with applications to clinical glycomics and biofunctional food. He has over 320 peer-reviewed publications. He is also co-editor of Mass Spectrometry Reviews and has been on the editorial board of Molecular and Cellular Proteomics, Mass Spectrometry Reviews, Journal of American Society for Mass Spectrometry, European Mass Spectrometry, and International Journal of Mass Spectrometry.

Daniela Barile, PhD

Daniela Barile is Associate Professor at the University of California Davis. She received her degrees in the area of Pharmaceutical Chemistry and Food Science from the Piemonte Orientale University (Italy). Her research, focused at the nexus of food, health, and the environment, aims to understand food bioactive compounds formation, their recovery from food production side streams, and their specific interactions within the human body. Her lab utilizes analytical platforms based on mass spectrometry to investigate foods and a range of relatively untapped organic waste streams for valuable, healthful bioactive compounds (such as free oligosaccharides, peptides, glycoproteins and glycolipids). Her approach of sequential molecular deconstruction of food streams is generating valuable bioinformatic libraries of source materials and the underlying biological and processing conditions that give rise to their formation/preservation.