Curtis Park Email and Phone Number

Manager of the NCSU dairy processing research pilot plant supervising 4 graduate students.Supervisor—Dr. MaryAnne Drake.Highly trained descriptive sensory panelist (>250 h) for evaluating numerous dairy products including numerous types of cheese using the SpectrumTM method.Trained GC-O sniffer (>50 h) for evaluating odor activity of flavor compounds in foods.GC-MS for the characterization and quantification of volatile flavor compounds of various food products including SPME, SBSE, and solvent extraction/SAFE.Direct the production of Cheddar, Mozzarella, and Cottage cheeses in NCSU pilot plant.Highly experienced in dried dairy ingredient manufacture: WPC, WPI, MPC, SMP, WMP, micellar casein concentrate, serum protein isolate, sweet whey powder, fluid pasteurized milk.Extensive understanding of membrane processing using ultrafiltration, microfiltration (ceramic and polymeric), nanofiltration, and reverse osmosis.Considerable experience with pilot scale falling film evaporator used for SMP and WMP production.Assisted in designing HTST pasteurizer unit, UF/MF unit, and RO/NF unit.Pilot scale UHT processing of various beverages, both indirect and steam injection with and without homogenization.UPLC-MS with for the analysis of numerous analytes in dairy products.LC analysis measuring phospholipids, organic acids, sugars, furosine, lysinoalanine, proteins, norbixin, water and fat soluble vitamins, carotenoids, and polyphenols.Particle size analysis with Mastersizer 3000 for fat globule size in dairy products and particle size of dried dairy powders.Macronutrient analysis with FTIR in fluid dairy products including fat, protein, lactose, and total solids.Analysis of dried dairy ingredients using a variety of functional tests per ADPI and GEA methods.Continually managing multiple projects both for research and for clients of the NCSU Sensory Service Center and Southeast Dairy Research Center.