Dairy Foods Manufacturing Researchers

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.

Research activities undertaken under the auspices of the DMIG includes projects that can be classified as microbiology, chemistry, physical characterization, processing and product utilization. Both applied and basic research is conducted within the context of the group. Outreach activates of the DMIG include the Cultured Dairy Products Short Course, The Pasteurizer Operators Workshop, and the Ice Cream Short Course. In addition, the group serves as a forum for discussion of dairy manufacturing related extension issues.

  • Professor of Food Science;
  • Undergraduate Program Coordinator
  • Chair of the Ingredients as Materials Impact Group


Physical chemistry of foods; food emulsions and biopolymers and their behavior during processing; ultrasonic sensors.

  • Associate Professor Emeritus of Food Science

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.

  • Professor Emeritus of Food Science


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.

  • Professor and Head of Food Science


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.