Dairy at Guelph is a cross-faculty group that was created by professors who want to improve contacts and communications amongst all University of Guelph research teams that conduct research work related to dairy. We also aim to make all of the dairy research and expertise concentrated at the University of Guelph more visible and easily accessible to any external stakeholder or information end-user from dairy farms, producer associations, government agencies and industry.
Dairy at Guelph strives to increase the general public’s awareness for the tremendous amount of research related to dairy that is being done at the University of Guelph. That research explores a wide variety of fields such as animal health and welfare, genetics & genomics, food science, food safety, human health & nutrition, economics, business & management, environmental sciences, computer sciences and engineering.
Dr. Lisa Duizer
Professor at the Ontario Agricultural College, Department of Food Science
Dr. Duizer’s research investigates how we perceive tastes and flavours of food changes as we age. She explores the impact of these changes on liking of foods. She also investigates the effect of nutrient addition on sensory quality of food. Visit Dr. Duizer webpage.