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Phillip S. Tong
Education
Ph.D., 1986, Food Science (minor- Chem. Eng., Agric.
Econ.), Cornell University, Ithaca, NY
M.S., 1982, Food Science (minor- Agric. Economics), Cornell University,
Ithaca, NY
B.S., 1977, Food Science & Technology, University of California,
Davis, CA
Current Position
Director, Dairy Products Technology Center, California
Polytechnic State University, San Luis Obispo, CA (2005-present)
Professor, Dairy Science Department, California Polytechnic
State University, San Luis Obispo, CA (1994-present)
Previous Experience
Industry Liaison, Dairy Products Technology
Center, California Polytechnic State University, San Luis Obispo,
CA (1997-2005)
Director, Dairy Products Technology
Center, California Polytechnic State University, San Luis Obispo,
CA (1989-1997)
Research Scientist/Lecturer, Dairy Products Technology
Center, California Polytechnic State University, San Luis Obispo, CA (1988-1989)
Technical Brand Manager/Research Scientist, Refrigerated
Products Division, Kraft Technology Center, Glenview, IL (1987-1988)
Associate Processor, Dairy Science Department, California
Polytechnic State University, San Luis Obispo, CA (1986-1987)
Pilot Plant Supervisor/Teachning & Research Assistant, Department
of Food Science, Cornell University, Ithaca, NY (1980-1986)
Associtate Food Scientist, New Food Prod., Clorox Technical
Center, Pleasanton, CA (1979)
Current Research Interests
BIOSEPARATION PROCESSES- design, performance, efficiency and
applications of bioseparation processes to dairy food systems and processes
(e.g., use of membrane technology to fractionate milk proteins, characterization
of membranes by atomic force microscopy, membrane fouling and its relationship
to flux decline)
FROZEN DESSERT TECHNOLOGY- new ingredients, sturcture, and stability
DAIRY CHEMISTRY & TECHNOLOGY- physico-chemical properties of dairy
systems, genetic variants of milk proteins and their relationship to cheese
chemistry and technology, lowfat dairy foods, factors influencing quality
of cottage cheese, physical properties of milkfat, influence of dairy
farm practices on dairy foods composition and quality, use of dairy protein
systems as fat substitutes.
Teaching Interests
Chemistry and technology of dairy foods and related subjects,
food engineering, new food product development, short courses and symposia
for dairy foods industry
Professional Affiliations
Professional Member, Institute of Food Technologist
Member at Large, Dairy Technology Division, Institute of Food Technologist
Member, American Dairy Science Association
Editorial Board, Journal of Dairy Science, American Dairy Science Association
Editorial Board, Cultured Dairy Products Journal
Advisory Board, California Dairy Foods Research Center
Member, Group of Experts, International Dairy Federation
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