Dairy processing education at the Ontario Agricultural College, University of Guelph, has been part of our mandate for nearly 150 years. The Department of Food Science is proud to be able to use the internet to continue this long-standing tradition. Our Dairy Education eBook Series is an educational resource focused on milk, dairy products and dairy technology, developed for use with an undergraduate course in dairy processing at the University of Guelph. It is now available as a resource for university and secondary school students, industry personnel, and interested consumers around the world.  Besides the Dairy Science and Technology eBook, please also see our Ice Cream Technology eBook and our Cheesemaking Technology eBook.

About The Authors

Professor H. Douglas (Doug) Goff,

Department of Food Science,

University of Guelph,

Guelph, ON, N1G 2W1

Email: dgoff@uoguelph.ca

Phone: 519‑824-4120 ext. 53878

Prof. H. Douglas Goff has been a faculty member in the Department of Food Science, University of Guelph, since 1987, conducting dairy science research and teaching dairy science courses. He received his B.Sc. (Agr.) degree in Dairy Science from the University of Guelph in 1982, his M.Sc. degree in Dairy Science from Cornell University, Ithaca, NY, in 1984, and his Ph.D. in Food Science in 1987, also from Cornell University.

Professor Arthur R. Hill (Art),

Department of Food Science,

University of Guelph,

Guelph, ON, N1G 2W1

Email: arhill@uoguelph.ca 

Phone: 519‑827-7943

Prof. Arthur R. Hill  completed a BSc in Agriculture (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 Chair Department of Food Science. Art’s research relates to dairy processing, especially cheese science and technology.  Art’s technical support for the dairy industry was recognized with the OAC Distinguished Extension Award in 2000. Art also led the launch of the Guelph Food Innovation Centre in 2017, which has become a significant service arm of the Department of Food Science. Art’s principal current projects are leading the development of a new Cheese Maker Certificate for open learners and a new graduate degree entitled Master of Dairy Technology Management, which is jointly offered by the Department of Food Science and the Department of Food, Agriculture and Resource Economics.

Dr. Mary Ann Ferrer

Department of Food Science,

University of Guelph,

Guelph, ON, N1G 2W1

Email: mferrer@uoguelph.ca

Phone: 226-821-2916

Dr. Mary Ann Ferrer has been a staff member in the Department of Food Science, University of Guelph, since 2012, conducting several academic and service activities including developing of dairy related programs. She received a B.Sc. degree in Nutrition and Dietetics from the University of Zulia in 1996, a Master degree in Food Technology from University of Zulia in 1997, and a Ph.D. in Food Science from the University of Guelph in 2010. Dr. Ferrer is currently coordinating  the development of a new Cheese Maker Certificate for open learners and a new graduate degree entitled Master of Dairy Technology Management, which is jointly offered by the Department of Food Science and the Department of Food, Agriculture and Resource Economics