University of Minnesota
Department of Food Science and Nutrition
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Department of Food Science and Nutrition

Tonya C. Schoenfuss

Tonya Schoenfuss Ph.D., Assistant Professor
Department of Food Science and Nutrition
165 FScN
Phone: (612) 624-3090
Fax: (612) 625-5272
Curriculum Vitae

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Abbreviated Bio

Dr. Schoenfuss started at the University of Minnesota in 2008 as an assistant professor after working as a food product developer for General Mills in Golden Valley, Minnesota since 1997. Her extensive experience in food product formulation and commercialization brings a unique perspective to her teaching and research in the Department of Food Science and Nutrition. Dr. Schoenfuss received a B.S. in Dairy Science from Cal Poly, San Luis Obispo in the Dairy Product Technology concentration. While she was an undergraduate, she studied Food Technology at Massey University in Palmerston North, New Zealand for one year. She received her M.S. in Food Science from Virginia Tech, and Ph.D. from Louisiana State University in the Department of Dairy Science.


Research areas include how the formula and manufacturing process affects natural and process cheeses, fermented milks, and other dairy ingredients. We use analytical tools to measure chemical and physical properties, and sensory methods to evaluate quality differences.

Resident and Outreach Teaching

Selected Scholarship 

Tremaine, A. and T Schoenfuss. 2012. Twin-screw extrusion puffing of nonfat dry milk and starch – the effects of acid addition, fluid addition rate and nonfat dry milk concentration on extruded products. Journal of Food Processing and Preservation DOI: 10.1111/j.1745-4549.2012.00769.x

Qinchun Rao, Jeancarlo R. Rocca-Smith, Tonya C. Schoenfuss, Theodore P. Labuza. 2012. Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder. Food Chemistry 135:464-472.

Grummer, J, M. Karalus, K. Zhang, Zata Vickers and T.C. Schoenfuss. 2012. Manufacture of reduced sodium Cheddar-style cheese with mineral salt replacers. Journal of Dairy Science 95:2830-2839. DOI: 10.3168/jds.2011-4851

Grummer, J. and T.C. Schoenfuss. 2011. Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system. Journal of Dairy Science 94:4360-4365. doi:10.3168/jds.2011-4359


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