B.S. Oregon State University, Food Science & Technology
M.S. Cornell University, Food Science
Ph.D. Oregon State University, Food Science & Technology
Member of Institute of Food Technologists, American Dairy Science Association, Oregon Dairy Industries, Executive Committee member of IFT Dairy Foods Division.
My primary responsibility is as Extension Dairy Processing Specialist. In this position, I assist the dairy industry with their immediate challenges, encourage technology transfer, and promote the production of safe and wholesome dairy products.
My research program is based on the Dairy Processing Extension Program. It offers the opportunity to provide an in-depth investigation of specific problems encountered by the dairy industry. The program focuses in part on product and process development. Participating graduate students receive training in applied research and are expected to work independently. Our close collaboration with the industry ensures that students are aware of current issues important to dairy processors.
Meunier-Goddik, L., Nashnush, H. 2006. Producing Sheep Milk Cheese. OSU Extension Publication EM 8908.
Walker M.K., Farkas, D.F., Loveridge, V., and Meunier-Goddik, L. 2006 Fruit Yogurt produced with High Pressure. International J. Food Sci. and Tech . 41:464-467.
Ability of Mycobacterium avium subsp. Paratuberculosis to enter Bovine Epithelial Cells Is Influenced by Pre-exposure to Hyperosmolar Environment and Intracellular Passage in Bovine Mammary Epithelial Cells. 2006. Dilip Patel 1 , Lia Danelishvili 2 , Yoshitaka Yamazaki 3, 5 , Marta Alonso 5 , Michael Paustian 4 , John P. Bannantine 4 , Lisbeth Meunier-Goddik 1 , and Luiz E. Bermudez 2, 5, Infection and Immunity. 74:2849-2855.
Sithole R., McDaniel M., and Meunier-Goddik L. 2006. Physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder . J. Food Sci. 71(3):C157-163.
Sithole R., McDaniel M and Meunier-Goddik L. 2005. Rate of Maillard browning in sweet whey powder. J. Dairy Sci. 88:1636-1645.
Walker M.K., Farkas D.F., Anderson S.R., and Meunier-Goddik, L. 2005. Effect of High- Pressure Processing at Low Temperature on the Molecular Structure and Surface Properties of ß-Lactoglobulin. J. Ag. Food Chem. 52:8230-8235.
Mahajan S., Meunier-Goddik L., and Qian M. 2004. Aroma compounds in sweet whey powder. J. Dairy Sci. 87:4057-4063.
Sandra S., Stanford M., and Meunier-Goddik L. 2004. Sensory, instrumental and compositional analysis of high-pressure treated, fresh renneted cheese. J. Food Sci. 69:FEP153-158.
Sandra, S., Stanford, M., McDaniel, M., and Meunier-Goddik, L. 2004. Method for assessing the complete process of crumbling cheese using hand-panel. J. Food Sci. 69:SNQ127-130.
Sithole R., McDaniel M, and Meunier-Goddik L. Seasonal variability of Cheddar whey powder – a case study. J. Food Quality. In print.
Page updated 07/24/12