Roberts named president of American Dairy Science Association
Posted: August 19, 2011
Roberts received his B.S. in dairy technology from the University of Vermont, his M.S. in dairy science from South Dakota State and his Ph.D. in food science from the University of Minnesota. He joined the Food Science Department at Penn State in 1991.
At Penn State, Dr. Roberts is responsible for teaching a number of courses, including “Introduction to Food Science,” “Chemical Methods of Food Analysis,” and “Science and Technology of Dairy Products Processing” to seniors in the food science major. In 1999, Dr. Roberts assumed responsibility for dairy foods processing outreach efforts at Penn State. In this role he organizes and directs the 118-year-old Penn State Ice Cream Short Course, Ice Cream 101, and the Penn State Cultured Dairy Products Short Course.
His research program has focused on the microbiology and technology of fermented dairy products. Current work is focused on characterization of probiotic bifidobacteria, development of molecular methods for strain-level differentiation of Bifidobacterium animalis subsp. lactis, evaluation of the effects of a yogurt-based beverage containing B. animalis subsp. lactis on the health of children, and development of methods for studying strain dynamics during fermentation of yogurt.
Dr. Roberts has authored or co-authored 40 refereed manuscripts, completed 10 M.S. and five Ph.D. students and currently supervises two M.S. students and 2 Ph.D. candidates. He has spoken at International Dairy Foods Association (IDFA) Ice Cream Technology and Cultured Dairy Products Technology meetings, is a regular speaker at the annual meeting of the National Ice Cream Mix Association, and has presented internationally on dairy products processing and dairy microbiology in Australia, China, Germany, Mexico and Ukraine.
Dr. Roberts has received the Penn State College of Agricultural Sciences Alumni Society Academic Advising Award (May 2000) and The Milk Industry Foundation Teaching Award in Dairy Science from the ADSA (July 2007), and he was selected as an Outstanding Alumnus of the University of Vermont’s College of Agricultural and Life Sciences (May 2008). He is an active member of ADSA, the Institute of Food Technologists (IFT), and the American Society for Microbiology (ASM). He previously served as a member of the ADSA Board of Directors from 2005 to 2007.
About the American Dairy Science Association
Founded in 1906, the American Dairy Science Association® (ADSA®) www.adsa.org is an international organization of educators, scientists, and industry representatives who are committed to advancing the dairy industry with a keen awareness of the vital role the dairy sciences play in fulfilling the economic, nutritive, and health requirements of the world's population. ADSA publishes the Journal of Dairy Science®, the top-ranked, peer reviewed dairy science journal in the world.
The organization provides scientific leadership and technical support to sustain and grow the global dairy industry through the generation, dissemination, and exchange of information and services. Members of ADSA have discovered new methods and technologies that have revolutionized the dairy industry, helping provide consumers with a safe, affordable supply of nutritious dairy products.