Session D - Conferences
Professor John A. Lucey, Ph. D., Director of the Center for Dairy Research, University of Wisconsin-Madison
Professor John Lucey is the Director of the Wisconsin Center for Dairy Research (CDR), and has been a Professor of Food Science at the University of Wisconsin-Madison for over 20 years. Dr. Lucey has > 130 peer-reviewed publications, 4 patents, and >20 book chapters. He has made close to 100 presentations at various National and International meetings over the past 15 years. He graduated from University College Cork (Ireland) with BS in Food Science and PhD. in Food Chemistry. His research includes the role of calcium in cheese functionality, gelation behaviour of milk proteins, and cheese technology.
Georg Surber, Dipl.-Ing., Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, Dresden, Germany.
Georg Surber is a research associate of food technology and Ph.D. candidate at the Chair of Food Engineering at Technische Universität Dresden. He holds a diploma degree in process engineering from the same university. His research focuses specifically on exopolysaccharide producing lactic acid bacteria and their impact on the texture of fermented dairy products, which is also part of his Ph.D. thesis. Another area of his research is the incorporation of exopolysaccharide as concentrate or purified isolate in fermented or non-fermented foods such as dairy preparations or emulsions to improve quality. With his research, he will contribute toward the possibility of manufacturing dairy products without non-dairy additives.