Dieyckson O. Freire
Frozen Dessert Center Director
Introduction
Dieyckson has a Bachelor’s in Food Engineering and a Master’s in Food Science from the Federal University of Lavras, Brazil, and a Ph.D. in Food Science from UW-Madison. His doctoral research was jointly funded by the FDC and his fellowship from CNPq, Brazil. He has been working with research and outreach on dairy products for over 17 years, of which over 10 years have been specifically dedicated to frozen desserts.
Education
- B.A. Food Engineering, Universidade Federal de Lavras, Brasil 2009
- M.S. Food Science, Universidade Federal de Lavras, Brasil 2012
- Ph.D. food Science, University of Wisconsin-Madison 1987
Areas of Study
Effects of structural attributes on the rheological properties of ice cream and melted ice cream.