The Center provides an organization where some of the nation's leading dairy research scientists can interact and apply their varied expertise in basic and applied fields toward dairy research in microbiology/cultures, biochemistry/enzymes, chemistry/preservatives/flavor, and engineering/processing.

Jonathan C. Allen, NCSU, Nutritional Biochemistry, Milk Proteins

Kevin L. Anderson, NCSU, Antibiotic Residues in Milk

Leon C. Boyd, NCSU, Lipid Chemistry

Keith R. Cadwallader, UI, Urbana, Sensory and Flavor Chemistry

George L. Catignani, NCSU, Nutritional Biochemistry, Enzymology

Debra A. Clare, NCSU, Protein Biochemistry, Antimicrobial Milk Peptides

Christopher R. Daubert, NCSU, Rheology

MaryAnne Drake, NCSU, Dairy Processing, Sensory, Microbiology

Brian E. Farkas, NCSU, Engineering, Thermal Processes

E. Allen Foegeding, NCSU, Protein Functionality, Rheology

Z.U. Haque, MSU, Milk Proteins and Ingredient Functionality

Arthur P. Hansen, NCSU, Dairy Processing, Cultured Dairy Products

Hosni Hassan, NCSU, Microbial Physiology and Genetics

Lee-Ann Jaykus, NCSU, Food Safety and Microbiology

Saad A. Khan, NCSU, Chemical Engineering

Todd Klaenhammer, SDFRC Director, NCSU, Microbial Genetics, Lactic Acid Bacteria

Duane K. Larick, NCSU, Dairy and Flavor Chemistry

Lynn G. Turner, NCSU, Dairy Flavor and Processing

Charles H.White, MSU, Cultured Dairy Product Manufacturing