2000 ADSA Award Winner Press Releases

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Kent Williamson

ADSA Executive Director

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DOUGLAS GOFF GIVEN AWARD DURING AMERICAN DAIRY SCIENCE ASSOCIATION AND AMERICAN SOCIETY OF ANIMAL SCIENCE 2000 JOINT MEETING

BALTIMORE, MD, - Douglas Goff was presented with the 2000 Kraft Foods Teaching Award during the ADSA/American Society of Animal Science (ASAS) 2000 Joint Meeting in Baltimore, July 24-28, 2000.

Goff, a professor from the Food Science Department at the University Guelph in Canada, received the award in recognition for his outstanding dedication and success in teaching dairy science in a food science curriculum. He succeeded in the maintenance of a strong presence of dairy science in a combined curriculum when the university incorporated the formerly separate dairy science program into the food science program. The result has been a wider exposure to dairy science subjects for food science students.

Goff has taught a total of 30 course offerings in 10 different courses during his 13 years on the University of Guelph faculty. He consistently receives extremely high evaluation scores and enthusiastic comments from his students. Another of his educational accomplishments is the development and maintenance of an extensive dairy science and technology education website that is utilized by thousands of teachers, students and professionals worldwide.

Goff’s main research interests are in dairy science and he has earned international acclaim as an expert in ice cream technology and fundamental science of frozen food systems. Under his leadership, the university’s Ice Cream Technology Continuing Education Course has become one of the most successful ventures of its kind in Canada, with attendees coming from all over the world. He has also taught similar courses in England, Thailand and Australia.

Goff earned his Associate diploma in agriculture from Nova Scotia Agricultural College, his B.S. degree in dairy science from the University of Guelph and his M.S. degree in dairy science and Ph.D. degree in food science from Cornell University.

The American Dairy Science Association (ADSA), formed in 1911, is an international organization of educators, scientists and industrialists who are committed to advancing the dairy industry. Members are keenly aware of the vital role that dairy sciences play in fulfilling the economic, nutritive and health requirements of the world’s population.

Former Winners, Milk Industry Foundation (1955) and Kraft Foods (1956), Teaching Award in Dairy Science