Art Hill, Professor and Chair, Department of food Science, University of Guelph, focuses his teaching and research on cheese technology, dairy chemistry and dairy processing. Research relates to gelation and cheese making properties of milk and milk adjuncts, and milk analysis. Some visible applications of our work are Dairy Oh milk, a more equitable national protocol for raw milk pricing, and an economical on-farm milk sampling protocol that may save Ontario farmers about $1.5 M per year. Art’s teaching experience includes development and delivery of distance education courses and participative courses in technical communications to both undergraduate and graduate students. In addition to several terms as Acting Chair and now Chair of Food Science, he has served as President of the University of Guelph Faculty Association. Other interests are philosophy of science and the relationship between science and faith. Beyond the campus, Art does consulting and trouble shooting in the dairy industry and has influenced government and industry policies on issues such as milk pricing, safety of cheese curds and raw milk cheese, import of dairy ingredients, and recently, implementation of regulations designed to limit the amount of dried milk ingredients used in cheese making.
- Cheese making properties of milk as related to processing treatments and interactions among milk proteins and other polymers such as soy proteins and hydrocolloids.
- Milk sampling and analysis
- Safety of milk and milk products, especially cheese.
Industrial Short Course
- Cheese Making Technology, is offered in the first week of May each year.
- Dairy processing
- Technical communication: 2nd and 4th year courses and special project courses
- Product Development
- Cheese and fermented milk product
- Principles of Food Science (both lecture and distance education).
- Dairy Chemistry
- Technical communication
- Food Additives
- Currently supervising or co-supervising Two PhD candidates, two MSc Theses candidates and two MSc Food Safety and Quality Students.
- OAC Alumni Association Distinguished Extension Award, 2000
- Graduate Student paper award, American Dairy Science Association, 1984
- Scholarship of Teaching - My work on curriculum development and assessment has received considerable recognition and represents a substantial scholarly contribution (Hill, 2007, Append 1 (iii): Hill et al., 2006, Append 1(viii); Wolf et al., 2006, Append 1(viii); Wolf et al., 2006, Append 2(ix)
Melnyk JP, Smith A, Scott-Dupree C, Marcone MF, Hill A. 2010. Identification of cheese mite species inoculated 93:3461-8. on Mimolette and Milbenkase cheese through cryogenic scanning electron microscopy. J Dairy Sci.
Gaygadzhiev, Z., Hill, A.R., Corredig, M. 2009. Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk, J Dairy Res (2009) 76 1–7.
Ferrer, M.A., Hill, A.R.,Corredig, M. 2008. Rheological properties of rennet gels containing milk protein concentrates. J Dairy Sci. 91:959-969
Klotz, V; Hill, A.R., Warriner K; Griffiths M; Odumeru J 2008. Assessment of the colorimetric and fluorometric assays for alkaline phosphatase activity in cow's, goat's, and sheep's milk. J Food Protection 2008;71(9):1884-8.
Osborne, V.R, Radhakrishnan, S., Odongo, N.E., Hill, A.R., McBride, B.W. 2008. Effects of supplementing fish oil in the drinking water of dairy cows on production performance and milk fatty acid composition. J Animal Sci 86:720-729.
Ferrer, M.A., Hill, A.R. and Corredig, M. 2008. Rheological properties of rennet gels containing milk protein concentrates. J Dairy Sci 91:959-969.
Hill, A.R. 2007. Continuous curriculum assessment and improvement: A case study. In, P. Wolf and J. Christensen-Huges Editors, Curriculum Development in Higher Educations, New Directions for Teaching and Learning Number 112, Winter 2007 pp. 33-45.
Melichercik, J., Szijarto, L. and Hill, A.R. 2006. Comparison of ion specific electrode and high performance liquid chromatography methods for the determination of iodide in milk. J. Dairy Sci. 89:934-937.
Zhang, W., Kakuda,Y., Hill, A.R. 2006. Conjugated linoleic acid (CLA) in processed cheese. Milchwissenschaft 62:174-178.