Paul S. Dimick, Ph.D.

Paul S. Dimick, Ph.D.

  • Professor Emeritus of Food Science


  • Ph.D., The Pennsylvania State University, Ph.D. Dairy Science/Biochemistry, 1964.
  • M.S., University of Vermont, M.S. in Dairy Science, 1960.
  • B.S., University of Vermont, B.S. in Dairy Manufacturing, 1958.

Teaching and Research Interests

Paul taught 14 courses at the undergraduate and graduate level, of which he developed seven. His major teaching responsibility was food chemistry and cacao science and technology. He conducted research on the origin of flavor constituents in food with an emphasis on bovine lipid metabolism; photochemical effects on milk flavor and nutrients; cocoa production and processing; and lipid crystallization. 

Publications Representative of Research Career

 (157 refereed papers and chapters, 60 invitational symposia, 72 published abstracts)

Dimick, P.S., McCarthy, R.D. and Patton, S. 1966. Paths of Palmitic Acid Incorporated into Milk Fat Triglycerides. Biochim. Biophys. Acta. 116:159-162.

Dimick, P.S., Walker, N.J. and Patton, S. 1969. Occurrence and Biochemical Origin of Aliphatic Lactones in Milk Fat - A Review. J. Agr. Food Chem. 17:649-655.

Dimick, P.S., McCarthy, R.D. and Patton, S. 1970. Milk Fat Synthesis, In "Physiology of Digestion and Metabolism in the Ruminant". 529-541. Ed. A.T. Phillipson. Oriel Press Ltd. U.K.

Raphael, B.C. and Dimick, P.S. 1972. Characterization of Bovine Lipoproteins During Gestation and Lactation. J. Dairy Sci. 55:688-689.

Dimick, P.S. 1982. Photochemical Effects on Flavor and Nutrients in Fluid Milk. Canadian Inst. of Food Sci. and Technol. J. 15(2):247-256.

Dimick, P.S. and Kilara, A. 1983. Photo-Oxidative Changes in Milk Proteins and Amino Acids, In "Role of Milk Proteins in Human Nutrition". 289-299. Ed. W. Kaufmann, The Mann Publ. Verlag.

Azzara, C.D. and Dimick, P.S. 1985. Lipolytic Enzyme Activity of Macrophages in Bovine Mammary Gland Secretions. J. Dairy Sci. 68(7): 1804-1812.

Shamsuddin, S.B. and Dimick, P.S. 1986. Qualitative and Quantitative Measurements of Cacao Bean Fermentation, In "Cacao Biotechnology". 55-78. Ed. P.S. Dimick. Department of Food Science, College of Agriculture, The Pennsylvania State University. University Park, PA.

Hoskin, J.C. and Dimick, P.S. 1995. Non-enzymatic Browning of Foods,In "Physico-Chemical Aspects of Food Processing". 65-77 Ed. S.T. Beckett, St. George's House, Croyden, Surrey, U.K.

Dimick, P.S., Ziegler, G.R. Full, N.A. and Reddy, S.Y. 1996. Utilization of Fractionated Milk Fat in "Chocolate Formulation, In "Production and Application of Confectionery Fats". Ed. W. Hamm and R.E. Timms. P.J. Barnes & Assoc., Bridgewater, U.K.

Dimick, P.S. and Hoskin, J.C. 1999. The Chemistry of Flavour Development in Chocolate. in "Industrial Chocolate Manufacture and Use". 137-152. 3rd Edition", Ed. S.T.Beckett, Blackwell Science Ltd. London, UK.

Dimick, P.S. 2000. Compositional Effect on Crystallization of Cocoa Butter. In "Physical Properties of Fats, Oils, and Emulsifiers", 140-163. Ed. N. Widlak, American Oil Chemists Society, Champaign, IL.

Lawler, P.J. and Dimick, P.S. 2007. Crystallization and Polymerization of Fats, In "Food Lipids, 1st, 2nd and 3rd Editions", Eds. C.C. Akoh and D.B. Min, Marcel Dekker, Inc. New York, N.Y.