The Oregon Dairy Industries - Bodyfelt Professorship

The relationship between Oregon Dairy Industries (ODI) and Oregon State University began early in the century, when such researchers as G. H. Wilster and Dr. Paul Elliker developed dairy processes which allowed milk producers around the state to create and maintain some of the highest quality dairy products on the West Coast. One result of this partnership is Oregon’s largest creamery at Tillamook, which now produces and markets more than 100 million pounds of cheese a year, worldwide.

To ensure the continuation of this successful program and to honor the retirement of Professor Floyd Body-felt, dairy science researcher and Extension Service Specialist, individuals and corporations associated with the Oregon Dairy Industries began, in 1997, to combine their contributions to establish the ODI-Bodyfelt Professorship. The position is intended to provide leadership in dairy research and technology, and help the state’s dairy industry maintain its high status.

Funds from the endowment will be used to organize lectures and short courses, to provide aid for graduate students, to support travel to research institutions and industry centers, and to purchase necessary equipment and materials.

Floyd Bodyfelt retired from OSU’s Department of Food Science and Technology in 1997, after 33 years of service to the citizens, students, and the dairy industry of Oregon. His research accomplishments included improving the shelf life and flavor stability of numerous dairy products, perfecting ice cream quality, especially the Oregon strawberry flavor, and developing methods to evaluate the quality of dairy products. Upon his retirement, Professor Bodyfelt said, “My biggest thrill is having so many [former] students who are now leaders in the food industry.”

Lisbeth Goddik

In the spring of 1999, Lisbeth Goddik was named the first holder of the Oregon Dairy Industries-Bodyfelt Professorship in OSU’s Department of Food Science and Technology. Dr. Goddik received both her B.S. and Ph.D. in food science and technology from Oregon State University and joined the department’s faculty in 1999.

In addition to her role as Associate Professor of Food Science and Technology, Dr. Goddik’s primary responsibilities have been as Extension Dairy Processing Specialist. In this position she assists the dairy industry with its immediate challenges, encourages the transfer of technology, and promotes the production of safe and wholesome dairy products. With the funds from the ODI-Bodyfelt endowment, she will lead a research program that will provide in-depth investigations into specific problems encountered by the dairy industry, focusing in part on product and process development. In addition, the endowment will support graduate students who will collaborate closely with the dairy industry to gain a greater understanding of current issues of importance to dairy processors.

Dr. Goddik is a member of the Institute of Food Technologists, the American Dairy Science Association, and the Oregon Dairy Industries. She is also chairperson for the Oregon Institute of Food Technologists’ Career Guidance Committee.

 

Read Next Profile

Back to Existing Endowed Positions

© OSU Foundation | 850 SW 35th St. | Corvallis, Oregon 97333| 541-737-4218 | 541-737-0498 fax

Oregon State University | OSU Foundation