Robert C. Lindsay

Robert C. Lindsay

Retired Professor, Food Science
7 Babcock Hall
rlindsay@wisc.edu
(608) 263-2568
FAX (608) 262-6872

Research Interests

Research interests focus on flavor chemistry, particularly chemical mechanisms leading to the formation or destruction of flavor compounds. A major portion of the research program focuses on developing an understanding of the development of natural flavors, including cheese and other dairy flavors, fish and seafoods, and characterizing flavors in meats. Other research deals with the functionality and sensory influence of ingredients and constituents in foods, including the action of antioxidants in fish oils, butter in baked foods, and emulsifiers in process cheese.

Education

  • B.S. Dairy Science Colorado State University 1958
  • M.S. Dairy Science Colorado State University 1960
  • Ph.D. Food Science & Technology Oregon State University 1965

Scientific and Professional Organizations

  • American Dairy Science Association
  • Institute of Food Technologists
  • American Chemical Society
  • American Oil Chemists' Society
  • Int'l Association of Milk, Food and Environmental Sanitarians

Selected Publications

Han, L.H. and Lindsay, R.C. 1995. Stability of Metabolically Conjugated Precursors of Meat and Milk Flavor Compounds in Various Solvents. Journal of Food Science 60:1100-1103.

Chin, H.-W. and Lindsay, R.C. 1994. Mechanisms for the Formation of Volatile Sulfur Compounds Following the Action of Cysteine Sulfoxide Lyases. Journal of Agricultural and Food Chemistry 42:1529-1536.

Lopez, V. and Lindsay, R.C. 1993. Metabolic Conjugates as Precursors for Characterizing Flavor Compounds in Meat and Milk. Journal of Agricultural and Food Chemistry 41:446-454.

Boyle, J.L., Lindsay, R.C. and Stuiber, D.A. 1992. Distribution of Bromophenols in Salmon and Selected Seafoods of Fresh- and Saltwater Origin. Journal of Food Science 57:918-922.

Ha, J.K. amd Lindsay, R.C. 1991. Contributions of Cow's, Sheep's and Goat's Milks to Characterizing Branched-Chain Fatty Acid and Phenolic Flavors in Varietal Cheeses. Journal of Dairy Science 74:3267-3274.