Profile
Degrees:
Dairy Technology: B.S., 1975, University of Vermont
Dairy Technology: M.S., 1980, University of Vermont
Food Science: Ph.D., 1983, Michigan State UniversityResearch Interests:
Storage stability of raw milk; ultrafiltration of milk and whey; cheese
ripening; product development; cleaning and sanitation; milk flavor.
Teaching Interests:
Unit operations in food processing; product development; basic and applied aspects of
dairy technology including fluid milk, cultured, dried; and frozen dairy goods; advanced
food processing research techniques; Hazard Analysis and Critical Control Points
Extension:
Educational programming for the Michigan dairy industry; consumer education;
technology transfer; liaison between MSU research community and the dairy foods industry;
food safety and Hazard Analysis and Critical Control Points (HACCP) programming.
Courses:
FSC 339 Food Processing and Engineering Laboratory
FSC 432 Food Processing: Dairy Foods
FSC 860 Research Techniques in Food Processing
Undergraduate Advising:
Food Science
Graduate Advising: Food
Science
|
| Email: |
partridg@msu.edu |
| Office: |
2100B
South Anthony |
| Phone: |
(517)
355-7713 Ext 179 |
| Fax |
(517) 353-1676 |
| Office
Hours: |
Arranged |
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