As director of the Wisconsin Center for Dairy Research, John Lucey heads one of the premier dairy research centers in the United States. Building on Wisconsin’s tradition as the “Dairy State,” the center explores the physical, functional and flavor properties of cheese and cheese products, working side by side with companies to develop new cheeses, solve problems and answer questions of concern to the larger dairy industry.
Lucey is an expert in food processing; food chemistry; texture and structure of foods; and the properties of dairy foods, including cheese, yogurt and powders. As a professor of food science, he teaches FS511/611: Chemistry and Technology of Dairy Products.
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