Arthur P. Hansen

Professor, Food Science

Voice: (919) 515-2965

B.S. (1963) University of Georgia
M.S. (1964) University of Georgia
Ph.D. (1968) Penn State University

Research Interests

Research interests center on the binding of flavor compounds to protein and packaging material in aseptically processed and packaged dairy foods.

 The mechanism of binding and the effect of binding on flavor perception are studied.

 Both direct and indirect ultra-high-temperature processing plants are employed. Flavor binding is also tested in low fat ice cream and high protein dessert products. Also, the binding of flavor compounds to amino acids, peptides and protein is examined in model systems using high-pressure liquid chromatography and gas liquid chromatography for the identification of flavor compound losses and the formation of new reaction products.

Click here for a list of dairy classes taught by Dr. Hansen
 

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