Faculty and Staff - Amy Lammert, Ph.D.

Ph.D. 1997 Food Science (Research Area: Food Chemistry) University of Illinois at UC
(Dissertation Title: Physical Aging, Solubility, and Water Activity of Selected Disaccharides)
M.S. 1993 Foods and Nutrition (Research Area: Sensory) University of Illinois at UC
(Dissertation Title: Water Imbibition and Texture Analysis of the Hard-To-Cook and Reversed Hard-To-Cook Defect in Three Varieties of Cowpeas (Vigna Uniguiculata))
B.S. 1991 Food Science Michigan State University

Professional Affiliations
Institute of Food Technologists
American Dairy Science Association
Society of Sensory Professionals

Recent Teaching Assignments
Food Composition Science and Product Development (FSN 408)
Food Chemistry (FSN 364)
Food Analysis (FSN 368)
Sensory Evaluation of Food (FSN 311)

Previous Teaching Assignments
Frozen Dairy Foods (DSCI 223)
General Dairy Manufacturing and Laboratory (DSCI 231 and 232)
Milk Processing and Inspection (DSCI 233)
Dairy Foods Evaluation (DSCI 234)
Dairy Plant Management and Equipment (DSCI 433)

Research and Professional Interests
Food Polymer Chemistry; Food and Beverage Product Development; Sensory Evaluation; Sensory Evaluation Method Development.