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Submitted by yacasd on Fri, 11/01/2013 - 10:59am
Food Science and Technology
Emeritus Prof., Past Ext. Dairy Processing Spec.
B.S. - 1963 Oregon State University, Dairy Technology
M.S. - 1967 Oregon State University, Food Science
Previous coordinator, Food Science Extension programs and activities in the Department of Food Science and Technology, Oregon State University. International Food Protection Association; serving as a Food Safety and Quality Systems auditor with the National Sanitation Foundation--Cook and Thurber, Madison, WI on a local, national and international level. Consulting and advisory services on HACCP Program Development and Implementation: Food and dairy products quality and food safety control processes Sensory properties of dairy foods Dairy products formulation, and food microbiology issues from a food safety, shelf life, and manufacturing strategies standpoints.
No current research programs; serve on the faculty committee of several graduate students that have dairy foods technology focus.
BODYFELT, F.W. 1996. Sensory Evaluation. Book Chapter in The Handbook of Dairy Technology. Chapman-Hall, NY, NY. Bishop, R.J. and White, C.H. Editors. 35p. In press.
RANKIN, S.A. and BODYFELT, F.W. 1996. Headspace diacetyl as affected by stabilizers and emulsifiers in a model dairy system. J. Food Science. 61(5):
RANKIN, S.A. and BODYFELT, F.W. 1995. Solvent desorption dynamic headspace method for diacetyl and acetoin in buttermilk. J. Food Sci. 60(6): 1205-1207.
SCANLAN, R.A., BARBOUR, J.F., BODYFELT, F.W. and LIBBEY, L.M. 1994. N-Nitrosadimethylamine in Nonfat Dry Milk. Chapter 3 Symposium series: "Nitrosamines and N-Nitroso compounds: Chemistry and biochemistry." R.N. LOEPPKY AND C.J. Michejda, Editors, American Chemical Society. Washington, D.C., p 34-41 .
MEER, R.R., WOODBURN, M.J. and BODYFELT, F.W. 1993. Identification and characterization of heat-resistant psychrotrophic bacteria in Oregon grade A raw milk. Dairy, Food, and Environmental Sanitation. 13(11):631-637.
BOUZAS, J., KANTT, C.A., BODYFELT, F.W. and TORRES, J.A. 1993. Time-temperature influence on chemical aging indicators for a commercial Cheddar cheese. J. Food Sci. 58(6):1307-1312, 1331 .