Food Systems

Goat Cheese

We conduct research projects on value-added processing, food safety, and nutrition for the Cooperative Agriculture Research Center focusing on physio-chemical characterization of goat meat and milk products and fruits and vegetables, product development, sensory and rheological modeling, dairy technology and chemistry, food flavors, post-harvest storage and preservation, and functional food properties and structure-functionality relationships in food proteins and lipid complexes.

Research Scientists

Deland Myers | Rahmat Attaie | Beverly Copeland | Milton Daley | Adela Mora-Gutierrez | Sharon McWhinney | Maryuri Núñez de González