Dr. Clark's primary research interests include the physical, chemical, microbiological, product development and sensory properties of dairy foods. She is equally interested in the milk and dairy products of cows, goats and sheep.
The descriptions of some of her past research projects are included below. For a more complete list, access the list of publications in the side bar.
Through teaching, research and extension, Dr. Clark hopes to contribute to improving the quality and availability of dairy products around the world.
Role of flavor and texture in acceptability of Queso Fresco Cheese
Effects of High Hydrostatic Pressure and Aging on Ice Cream
Incorporation of reduced lactose whey and fat replacers into heat shock resistant nonfat ice cream
Identification and Verification of Realistic MRE Specification Requirements
"Sensory Evaluation of Microwave-Circulation Water Combination (MCWC) Treated Macaroni and Cheese"
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