Texture analyzer for dairy products
PI: Grace Lewis
Lewis is an assistant professor of animal and food science at UW–River Falls who specializes in dairy processing. Her research interests include processing interventions to improve dairy protein functionality, dairy food byproduct enhancement and utilization, high-pressure technologies, and nanoparticles, emulsions and foams. Lewis’s position is funded by the Dairy Innovation Hub.
Lewis’ project will use a texture analyzer to expand the research and teaching capacity at UW–River Falls in the areas of food and dairy processing, product development, and dairy packaging technologies. A texture analyzer quantifies texture as it directly impacts processability, shelf-life, and consumer acceptance of numerous products.