Dairy Foods Manufacturing
The Dairy Manufacturing Impact Group (DMIG) serves as a focal point for research and outreach activities related to the quality, functionality and safety of dairy products and dairy ingredients.
People specializing in this area
Faculty
John Coupland, Ph.D.
Physical chemistry of foods; food emulsions and biopolymers and their behavior during processing; ultrasonic sensors.
Stephanie Doores, Ph.D.
Thermal resistance of microorganisms and microwave inactivation of pathogens; characterization of Sporolactobacillus and other Bacillus-Lactobacillus intermediates; growth and survival of Listeria in dairy foods; influence of cold shock proteins in survival at refrigeration temperatures.
John D. Floros, Ph.D.
Research in Food Process Engineering and Packaging: Mass transfer in food processing and packaging; process, product and package optimization; alternative processes for improving food safety of minimally processed foods; active packaging; aseptic packaging; package testing; fruit and vegetable processing.
Stephen J. Knabel, Ph.D.
Heat resistance of Listeria monocytogenes; role of heat shock proteins in thermotolerance; recovery of injured foodborne pathogens; novel, rapid methods for the detection of foodborne pathogens; control of foodborne pathogens in meat, poultry, egg and dairy products.
Robert F. Roberts, Ph.D.
Understanding the relationship of processing parameters to microstructure and sensory attributes of cultured dairy products and ice cream, exopolymer-production of Lactobacillus delbrueckii subsp. bulgaricus; application of colicins as preservatives in food systems.
