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. Arthur Hill
Professor at the Ontario Agricultural College, Department of Food Science
Art completed a BSc in Agr (spec Dairy Science) and both MSc and PhD in Food Science at Guelph and joined the faculty at Guelph in 1986. Art has served in various administrative and leadership roles on campus, including President of the University of Guelph Faculty Association. Art was promoted to full professor in 2007, and appointed Chair Department of Food Science in 2009. Art’s research relates to dairy science and technology, especially cheese science, including cheese safety. Visit Dr. Hill webpage.