Advisory StaffDr. Richard W. Hartel
Dr. Rich Hartel’s research encompasses food engineering with a particular emphasis on phase transitions in foods. Crystallization and glass transitions play an important role in determining textural and physical properties of many food products. Understanding these phase transitions is critical to proper design, development and control of many food processes. In particular, our research group studies crystallization of ice (freeze concentration, recrystallization in frozen desserts), sugars (refining, confectionery applications) and lipids (milk fat fractionation, mixed lipid crystallization in chocolates and confections) as well as glass transition events of importance to stability and shelf life of foods.. In general, we apply these principles to food products like ice cream, confections, chocolate and compound coatings, and dairy products.
Dr. Scott Rankin
Dr. Scott Rankin’s primary area of research has focused on the characterization of dairy food flavors with sensory and instrumental techniques. I am also very active in coordinating various programs through UW Extension, supporting the dairy foods processing industry including, but not limited to an ice cream maker’s short course and a batch freezer workshop.
Dr. Maya Warren - Advisor Research focus - Microstructural, behavioral, and sensorial properties of ice cream and other frozen desserts.