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Dr. Douglas Goff

Professor at the Ontario Agricultural College, Department of Food Science

Dr. Goff’s research interests are focused in a few different areas. He is best known for his dairy and ice cream work, where he has maintained a research interest for more than 30 years, having looked at ingredients, structure, manufacturing and quality issues. He is also interested in the physiological functionality of dietary fibre. Visit Dr. Goff webpage.

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