Girard is an assistant professor of food science at UW–Madison who specializes in food chemistry. Her overarching goal is to use protein chemistry to improve food quality and sustainability, as well as to promote human health.
Girard’s project will use a new, high temperature rheometer to assess viscosity of heated dairy systems and to use as a small batch reactor in an effort to improve dairy product quality and shelf-life. Dairy products are often exposed to high temperatures, but there is currently no equipment on UW’s campus to measure viscosity of these systems, even though viscosity is integral to heat
transfer, pumpability, and textural attributes.