Workshop on Dairy Science and Application

Presented by Prof. H. Douglas Goff, Ph.D.

University of Guelph, Canada

May 5, 2016 9:00 am to 5:00 pm E213 in food science building

This one day course will provide a comprehensive overview of dairy chemistry, dairy processing and dairy product manufacture. The course will relate the principles of dairy science to dairy technology with many practical examples. The course leader, Prof. Goff, will draw on his 30 years of experience of teaching dairy science and dairy technology, conducting dairy research and working with the dairy industry.

Dr. Douglas Goff has been a Professor in the Department of Food Science at the University of Guelph, Canada, for 28 years. Prof. Goff teaches undergraduate courses in Introductory Food and Nutritional Sciences, Functional Foods and Nutraceuticals, and Dairy Technology, and a graduate course in Food Carbohydrates. He teaches industry-oriented short courses in Ice Cream Science and Technology annually at Guelph and also regularly in Ireland and in Australia. He has also taught industry-oriented short courses and seminars in Dairy Science and Technology. His research program is focused in two areas: dairy and ice cream science and technology; and non-starch polysaccharide structure and physical and physiological properties. He has supervised 50 graduate students and has written over 150 research papers on these subjects. He has had sabbatical leaves at the University of Queensland, Brisbane, Australia; University College Cork, Ireland; Unilever Research Colworth Laboratory, Sharnbrook, Bedfordshire, UK; and Suranaree University of Technology, Nakhon Ratchasima, Thailand. He earned his Ph.D. at Cornell University, Ithaca, New York, USA in 1987.