Say Cheese: Dairy Research Recognized
Dr. Allen Foegeding, professor of food, bioprocessing and nutrition sciences, was honored for decades of research benefiting the dairy industry and consumers.
Foegeding’s work with whey proteins and cheese texture earned the 2011 William C. Haines Dairy Science Award from the California Dairy Research Foundation. His selection was announced at the recent Cal Poly Dairy Ingredients Symposium in San Francisco.
Foegeding, a William Neal Reynolds Professor, focuses his research and teaching on protein functionality and polymer and colloidal properties of food, particularly whey proteins and dairy products.
Throughout his career he has served as visiting professor or scientist at institutions around the world, including Duke University, New Zealand Dairy Research Institute and California Polytechnic State University, San Luis Obispo.
He is a fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and the Institute of Food Technologists (IFT) and has received numerous research and teaching awards, including the 2003 Research and Development Award from IFT.
Say Cheese: Dairy Research Honored
Dr. Allen Foegeding, professor of food, bioprocessing and nutrition sciences, was honored for research that has benefited the dairy industry and consumers.
Foegeding’s work with whey proteins and cheese texture earned the 2011 William C. Haines Dairy Science Award from the California Dairy Research Foundation. His selection was announced at the recent Cal Poly Dairy Ingredients Symposium in San Francisco.
Foegeding, a William Neal Reynolds Professor, focuses on protein functionality and polymer and colloidal properties of food, particularly whey proteins and dairy products.
Throughout his career he has served as visiting professor or scientist at institutions around the world, including Duke University, New Zealand Dairy Research Institute and California Polytechnic State University, San Luis Obispo. He is a fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and the Institute of Food Technologists (IFT) and has received numerous research and teaching awards, including the 2003 Research and Development Award from IFT.
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