معرفی
Lisbeth Goddik is a Professor and Department Head in the Department of Food Science and Technology at Oregon State University, affiliated with the College of Agricultural Sciences. She holds the Paul & Sandra Arbuthnot Professorship and the ODI-Bodyfelt Professorship. Her work integrates teaching, research, and extension, focusing on dairy processing challenges, cheese microbiology, and industry collaboration.
Her research emphasizes dairy industry innovations such as milk hauling impacts, terroir effects on cheese, and value-added whey products. Notable projects include microbial community shifts during cheese production, high-pressure processing applications, and cost analysis for artisan cheese operations. She advises graduate students in applied research, ensuring alignment with industry needs.
Publications highlight topics like cheese safety, milk quality, and sustainable dairy practices. Her outreach efforts bridge academic research with industry practices, addressing both technical and economic aspects of dairy production. No scientific awards are listed in the provided materials.
Her program supports Oregon’s dairy sector through extension services, including licensing guidance for new businesses and pathogen prevention strategies for small-scale producers. Research labs focus on dairy microbiology, processing technology, and sensory evaluation of dairy products.
