Dr. Robert Roberts

Biography

Robert F. Roberts is a Professor and Head of the Department of Food Science at Penn State University. He holds a Ph.D. in Food Science from the University of Minnesota, an M.S. in Dairy Science from South Dakota State University, and a B.S. in Animal Science from the University of Vermont. His research focuses on dairy products, particularly the processing of cultured dairy products, ice cream, and non-dairy frozen desserts. He is actively involved in exploring the functionality of milk protein isolates in low-fat ice cream and characterizing non-dairy proteins for their use in frozen desserts. Dr. Roberts leads outreach programs in the dairy foods industry, notably through the Penn State Ice Cream Short Course, aiming to educate on the intricacies of ice cream production. His work not only contributes to academic research but also enhances practical applications within the dairy sector, benefiting both industry professionals and consumers.

Research Interests