UNIVERSITY PARK, Pa. -- Robert Roberts, associate professor of food science in Penn State's College of Agricultural Sciences, recently assumed the role of president of the American Dairy Science Association.
Roberts began a one-year term during the organization's annual meeting this summer in New Orleans. He had served as vice president during the previous year.
According to the association's website, the international group consists of "educators, scientists and industry representatives who are committed to advancing the dairy industry with a keen awareness of the vital role the dairy sciences play in fulfilling the economic, nutritive and health requirements of the world's population." The organization publishes the Journal of Dairy Science, the top-ranked peer-reviewed dairy science journal in the world.
Roberts -- who teaches a number of courses, including "Introduction to Food Science," "Chemical Methods of Food Analysis," and "Science and Technology of Dairy Products Processing" to seniors in the Food Science major -- is responsible for dairy-foods-processing outreach efforts at Penn State.
In this role, he organizes and directs the 118-year-old Penn State Ice Cream Short Course, Ice Cream 101 and the Penn State Cultured Dairy Products Short Course.
With a research program focused on the microbiology and technology of fermented dairy products, Roberts has authored or co-authored 40 refereed manuscripts and has advised 12 master's and seven doctoral students. He has spoken at International Dairy Foods Association Ice Cream Technology and Cultured Dairy Products Technology meetings and is a regular speaker at the annual meeting of the National Ice Cream Mix Association.
A recipient of awards for teaching and student advising, he also has presented internationally on dairy products processing and dairy microbiology in Australia, China, Germany, Mexico and Ukraine.
Roberts received his bachelor's degree in dairy technology from the University of Vermont, his master's degree in dairy science from South Dakota State University and his doctorate in food science from the University of Minnesota. He joined the Food Science Department at Penn State in 1991.
Founded in 1906, the American Dairy Science Association provides scientific leadership and technical support to sustain and grow the global dairy industry through the generation, dissemination and exchange of information and services. Members of the association have discovered new methods and technologies that have revolutionized the dairy industry, helping provide consumers with a safe, affordable supply of nutritious dairy products.