Expert Details
Dairy Processing and Products
ID: 108356
Minnesota, USA
FROZEN DAIRY DESSERTS; FROZEN YOGURT; ICE CREAM. One of Expert's primary research areas over the past ten years has been in frozen dairy product quality. This includes ingredient interactions, sensory quality, ice formation, and others. He also co-teaches an ice cream short course at the University of Wisconsin.
DAIRY PRODUCT SENSORY EVALUATION. Expert teaches a course in this area. In addition, much of his research includes components of sensory evaluation. He coaches the local dairy product evaluation team which has been ranked in the top three of its field for each of the last nine years.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1981 | Degree: PhD | Subject: Food Science | Institution: University of Wisconsin, Madison |
| Year: 1974 | Degree: MS | Subject: Biology | Institution: University of Wisconsin, Oshkosh |
| Year: 1971 | Degree: BS | Subject: Biology | Institution: University of Wisconsin, Oshkosh |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1993 to Present | Employer: Undisclosed | Title: Professor | Department: Department Of Food Science And Nutrition |
Responsibilities:Available upon request. |
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| Years | Employer | Title | Department |
| Years: 1987 to 1993 | Employer: Undisclosed | Title: Associate Professor | Department: Department Of Food Science And Nutrition |
Responsibilities:Available upon request. |
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| Years | Employer | Title | Department |
| Years: 1981 to 1987 | Employer: Undisclosed | Title: Assistant Professor | Department: Department Of Food Science And Nutrition |
Responsibilities:Available upon request. |
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| Years | Employer | Title | Department |
| Years: 1977 to 1981 | Employer: University of Wisconsin | Title: Research Assistant | Department: |
Responsibilities:Available upon request. |
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Career Accomplishments
| Associations / Societies |
|---|
| Expert has held a number of positions in the Dairy Foods Division of the American Dairy Science Association, and was a Director of the Association. He is also very active in the Institute of Food Technologists. |
| Publications and Patents Summary |
|---|
| Expert has over 35 publications in refereed scientific journals and has spoken at a number of scientific meetings and invited seminars. |
Fields of Expertise
dairy processing, dairy product sensory evaluation, frozen dairy dessert, frozen yogurt, ice, ice cream, whey protein functionality, ice cream technology, soft serve dessert, process parameter, cultured dairy product, protein chemistry, yogurt, ultrafiltration, sensory evaluation, fluid dairy product, agriculture