RESEARCH:

Primary research interests relate to the flavor and functionality of dairy foods, including dairy foods as ingredients.  Students in the Parker Chair Laboratory become aquatinted in depth relative to dairy food chemistry and processing. Major emphasis is focused on two areas:

• The chemistry of the  flavor of dairy foods, with special emphasis on cheese
• Factors affecting the quality of Swiss cheese
• Functional properties of dairy foods and foods utilizing dairy products as ingredients, with special attention to ingredient interactions in model food systems
• Functional foods - dairy foods with a potential health benefit, including the  Maintenance of a Web Page for Fuctional Dairy Foods
• Improving the efficacy of CIP for removal of soils and biofilms from different types of food equipment and surfaces

Students working in the Parker Chair Laboratory gain an in depth knowledge of dairy food, their chemistry and processing, as well as experience in modern methods of instrumental analysis. These include water activity meter, GC for sulfur compounds, GC/MS,  Capillary elctrophoresis, gel electrophoresis,  Electronic Noses,  particle size analysis, texture analyzer, FTIR, NIR

Go to Publications to see a listing of presentations and publications for the past 5 years.

Go to "Research Bites" to get information on our latest findings

Go to Newsletter to get information on current information on functional dairy foods