معرفی
Arthur Hill is a retired Professor in the Department of Food Science at the University of Guelph. His career spans over three decades with significant contributions to cheese science, dairy processing, and risk analysis. He earned his BSc, MSc, and PhD in Food Science from the University of Guelph (1978-1986), and joined the faculty in 1986. He served as Chair of the Department of Food Science (2009) and held leadership roles in academic associations.
Education:
- B.Sc. in Food Science, University of Guelph (1978)
- M.Sc. in Food Science, University of Guelph (1982)
- Ph.D. in Food Science, University of Guelph (1986)
Research Interests:
His work focuses on optimizing cheese production through innovations in milk processing, such as incorporating omega-3 fatty acids and vitamin D into cheese via engineered fat globules. He also developed critical protocols for bulk milk sampling and milk pricing algorithms. Current projects include establishing a Food Formulation laboratory and upgrading food processing pilot plants.
Publications:
His research spans cheese microbiology, thermal processing effects, and food safety practices in artisanal cheese production. Notable contributions include defining optimal mixing protocols for bulk milk tanks and enhancing cheese nutritional profiles through novel processing methods.
Administration & Grants:
He led initiatives like the Guelph Food Innovation Centre and the Guelph Food Academy, generating external revenues for departmental missions. His work bridges academic research with industry applications, particularly in supporting artisan and large-scale cheese producers.
Labs & Facilities:
Key facilities include the Guelph Food Innovation Centre and upgraded food processing pilot plants, enabling applied research in food formulation and safety.
