David E. Smith
Director of Graduate Studies in Food Science,
Major Coordinator for Nutrition Undergraduate Program
- FScN 1011 The Science of Food and Cooking
- FScN 4331 Food Engineering
Smith's research is focused on value added dairy products, such as milk protein fractions and the addition of prebiotics to dairy products.
- Associate Director Midwest Dairy Center
- Adviser to North Central Cheese Industries Association
- Editor for International Dairy Journal
- Chair of the Academy for Science and Agriculture School Board
- Grader for State Butter and Cheese Contests, i.e. State Fair
L.A. Schaller-Povolny; D.E. Smith; Interaction of milk proteins with inulin; Milchwissenschaft. 2002;57(9-10):494-497.
L.A. Schaller-Povolny; D.E. Smith; T.P. Labuza; Effect of water content and molecular weight on the moisture isotherms and glass transition properties of inulin; International Journal of Food Properties. 2000;3(2):173-192.
L.J. Mauer; D.E. Smith; T.P. Labuza; Effect of water content, temperature and storage on the glass transition, moisture sorption characteristics and stickiness of β-casein; International Journal of Food Properties. 2000;3(2):233-248.
L.J. Mauer; D.E. Smith; T.P. Labuza; Water vapor permeability, mechanical, and structural properties of edible β-casein films; International Dairy Journal. 2000;10(5-6):353-358.
F.J. Jaskulka; D.E. Smith; K. Larntz; Determining the kinetic reaction rate order for the thermal denaturation of β-lactoglobulin using two statistical approaches; International Dairy Journal. 2000;10(9):589-595.
L.A. Schaller-Povolny; D.E. Smith; Sensory attributes and storage life of reduced fat ice cream as related to inulin content; Journal of Food Science. 1999;64(3):555-559.
Sridhar Kameswaran; D.E. Smith; Rennet clotting times of skim milk based rennet gels supplemented with an ultrafiltered milk protein concentrate; Milchwissenschaft. 1999;54(10):546-549.
S.T. Dybing; D.E. Smith; The Ability of Phosphates or κ-Carrageenan to Coagulate Whey Proteins and the Possible Uses of Such Coagula in Cheese Manufacture; Journal of Dairy Science. 1998;81(2):309-317.
R.J. May; D.E. Smith; Effect of storage and various processing conditions on the amount of ionic calcium in milk; Milchwissenschaft. 1998;53(11):605-608.
S.T. Dybing; D.E. Smith; K.F. Eckner; E.A. Zottola; Laboratory procedure for manufacturing Cheddar-type cheese varieties from 5x ultrafiltration retentates; Milchwissenschaft. 1998;53(7):377-385.
Craig P. Sherwin; David E. Smith; R. Gary Fulcher; Effect of Fatty Acid Type on Dispersed Phase Particle Size Distributions in Emulsion Edible Films; Journal of Agricultural and Food Chemistry. 1998;46(11):4534-4538.
M. Zahar; D.E. Smith; A. Hamama; Manufacture of Jben, Moroccan traditional fresh cheese, from recombined milk; Milchwissenschaft. 1997;52(11):618-621.
D.E. Smith; C.B. Berge; The effect of two antioxidants on the light stability of vitamin A in fluid milk; Milchwissenschaft. 1997;52(10):551-554.
M. Zahar; D.E. Smith; Adsorption of proteins at the lipid-serum interface in milk systems with various lipids; International Dairy Journal. 1996;6(7):697-708.
M. Zahar; D.E. Smith; F. Martin; Vitamin A distribution among fat globule core, fat globule membrane, and serum fraction in milk.; Journal of dairy science. 1995;78(3):498-505.
M. Zahar; D.E. Smith; J.J. Warthesen; Effect of β-carotene on vitamin A light stability in fortified milk; International Dairy Journal. 1992;2(6):363-371.
M. Zahar; D.E. Smith; J.J. Warthesen; Factors related to the light stability of vitamin A in various carriers.; Journal of dairy science. 1987;70(1):13-19.
P.C. Vasavada; D.E. Smith; Health related aspects of milk and milk products: an introduction.; Journal of dairy science. 1987;70(2):381-382.
M.C. Martini; D.E. Smith; D.A. Savaiano; Lactose digestion from flavored and frozen yogurts, ice milk, and ice cream by lactase-deficient persons; American Journal of Clinical Nutrition. 1987;46(4):636-640.
S.A. Wittinger; D.E. Smith; Effect of sweeteners and stabilizers on selected sensory attributes and shelf life of ice cream; Journal of Food Science. 1986;51(6):1463-1466.
A.M. Gaylord; J.J. Warthesen; D.E. Smith; Influence of milk fat, milk solids, and light intensity on the light stability of vitamin A and riboflavin in lowfat milk.; Journal of dairy science. 1986;69(11):2779-2784.
A.M. Gaylord; J.J. Warthesen; D.E. Smith; Effect of fluorescent light on the lsomerization of retinyl palmitate in skim milk; Journal of Food Science. 1986;51(6):1456-1458.
D.A. Savaiano; A. AbouElAnouar; D.E. Smith; M.D. Levitt; Lactose malabsorption from yogurt, pasteurized yogurt, sweet acidophilus milk, and cultured milk in lactase-deficient individuals; American Journal of Clinical Nutrition. 1984;40(6):1219-1223.
- 1984-present Member Committee on Evaluation of Dairy Products
- 1985-present Chairman Sub-Committee on Product Reorganization for National Collegiate Judging Contest
- 1998-present North Central Cheese Industries Association Adviser to Board of Directors
- 1981-present Food Science Program
- 1990-present Chair College of Natural Resources Grievance Committee