Dr. Edward Spang is an Assistant Professor in Food Science and Technology at the University of California Davis. Dr. Spang’s research focuses on characterizing and optimizing the efficiency of linked water, energy, and food resource systems. He is particularly interested in applying methodologies for measuring and monitoring these systems and their interrelationships in high-resolution and across multiple scales, both geographic and temporal. He further seeks to understand the influence of external markets, technological innovation and policies on this integrated food-water-energy nexus. His recent publications explore mapping energy flows through water infrastructure, enhancing the conservation signal and stability of water rates, and estimating worldwide water consumption for energy production.
Dr. Spang also serves as the Associate Director at the Center for Water-Energy Efficiency at UC Davis. The Center aims to research, develop, and disseminate efficient technologies and effective policy for integrated water and energy conservation. Spang has a PhD and MALD from The Fletcher School and a Bachelor of Arts degree from Dartmouth College. Learn more here.