Research Activities
The applied research program currently emphasizes cheese science and technology, dairy foods quality, dairy ingredients technology, and novel process technologies.Current Projects
Developing Milk Protein- Based Structures for New Dairy Products
Dr. Rafael Jimenez-Flores
A systematic study of cheese microbiology and flavor based on salt cation substitution in lower sodium cheddar cheese
Dr. Nana Farkye
Effects of salt substitutes and anti-microbial intervention methods on functionality and shelf life of low sodium string cheese and the survival of pathogenic bacteria.
Dr. Nana Farkye
Improving SMP/NFDM processing, microbiological quality and functionality thought the process and ingredient technologies that change mineral composition and activity
Dr. Phillip Tong
Developing Milk Protein
Dr. Rafael Jimenez-Flores
Measuring Kinetics of Milk
Dr. Rafael Jimenez-Flores
Phenolic Extraction for Coffee
Dr. Rafael Jimenez-Flores
Pulsed-Light on Spores
Dr. Rafael Jimenez-Flores
