Lisbeth Goddik

Dr. Lisbeth Goddik, Professor and Extension Specialist in Dairy Processing
Food Science and Technology
Professor and Ext. Specialist in Dairy Processing

B.S. Oregon State University, Food Science & Technology
M.S. Cornell University, Food Science
Ph.D. Oregon State University, Food Science & Technology

Professional Activities
Member of Institute of Food Technologists, American Dairy Science Association, American Cheese Society, Guide Internationale Des Fromagers, Oregon Cheese Guild, Executive Board member of Oregon Dairy Industries, Advisory Board member for Oregon Department of Agriculture Food Safety Committee, FDA Food Safety Committee, Section Editor for J. Dairy Science.

Lisbeth Goddik: OSU Dairy Processing Extension Specialist, is a Professor in Food Science & Technology. She holds two professorships: the Paul & Sandra Arbuthnot Professorship and the ODI-Bodyfelt Professorship. Her program involves teaching, research, and extension.

Research Interests: 

My research program is based on the Dairy Processing Extension Program. It offers the opportunity to provide an in-depth investigation of specific challenges facing the dairy industry. 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.


Current and Recent Research Projects

  • Impact of milk hauling on raw milk quality
  • Evidence of Terroir in Oregon milk sources and impact on cheese characteristics
  • Start-up and operating costs associated with artisan cheese production
  • Transformation of whey into vodka - possible value added potential for small to medium scale cheese producers
  • Modification of bloomy rind cheese making recipe to allow for High Pressure Processing

Extension Program

  • Directs Innovation Program assisting Oregon's dairy processors
  • Provides assistance preparing for FSMA and third party audits
  • Extension classes - Based on industry requests; typically classes cover cheese making, ice cream production, dairy safety systems such as pre-requisites and HACCP, and more topics
  • On Site Training - Companies can schedule private classes on-site in basic dairy science and safety
  • Trouble shooting - Assistance is provided to dairy processors experiencing specific challenges
  • Oregon Dairy Industries (ODI) support - Organize and execute ODI's annual product evaluation event; Responsible for developing program for annual ODI conference
  • Oregon Cheese Guild (OCG) support - Assist with annual OCG Education Day; Technical advisor to OCG Board

Representative Publications

Bouma, A., Durham, C., Meunier-Goddik, L., 2014.  Start-up and operating costs for artisan cheese companies. J. Dairy Sci. 97: 3964-3972.

Gregory Turbes, Tyler D Linscott, Elizabeth Tomasino, Joy Waite-Cusic, Juyun Lim1, Lisbeth Meunier-Goddik. 2016. Evidence of terroir in milk sourcing and its influence on Cheddar cheese. J. Dairy Sci. (in press).

Emily M. Darchuk, Lisbeth Meunier-Goddik, Joy Waite-Cusic. 2015. Microbial quality of raw milk following commercial long distance hauling. J. Dairy Sci. (in Press).

C. Durham, A. Bouma, L. Meunier-Goddik. 2015. A Decision Making Tool to Determine Economic Feasibility and Break-even Prices for Artisan Cheese Operations.   J. Dairy Sci. 98:8319–8332.

Emily M. Darchuk, Joy Waite-Cusic, Lisbeth Meunier-Goddik. 2015. Impact of commercial hauling practices and tanker cleaning treatments on raw milk microbiological quality. J. Dairy Science. 98: 7384-7393.

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