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dgoff

Position / Title: 
Professor and Departmental Undergraduate Advisor
Email: 

dgoff@uoguelph.ca

Building: 
Food Science
Room: 
216
Phone Number: 
519-824-4120 x53878
Fax Number: 
519-824-6631
Homepage: 
http://www.foodsci.uoguelph.ca/dairyedu/goff.html

 

Academic Background

  • Dipl. Agr. (1980), Nova Scotia Agricultural College, Truro, NS, Canada
  • B.Sc. (1982), University of Guelph, ON, Canada
  • M.S. (1984), Ph.D. (1987), Cornell University, Ithaca, NY, USA
  • Assistant Professor, University of Guelph, 1987-1992
  • Associate Professor, University of Guelph, 1992-1998
  • Professor, University of Guelph, 1998- present
Research: 

Focus on the physical chemistry, formation, and structure of complex food systems, particularly dairy products and frozen foods. This interest includes control of ice recrystallization through polysaccharides and ice structuring proteins, polysaccharide functionality in dairy systems (a lot of interest in carrageenan and its interaction in milk), polysaccharides as food ingredients to deliver health benefits (as soluble fibre), and a long-time interest in stability and structure food emulsions and foamed emulsions.

The soluble fibre area is one in which we have considerable recent interest. We are interested in pre-product development related to soluble fibre fortification in dairy products, and in the effect of the added fibre on health: glycemic response, colonic fermentation and satiety (through collaborations with colleagues in Human Health and Nutritional Sciences).

There are many examples of food products for each research area, but ice cream is a product which has received the most research attention by our group. Indeed, Goff's laboratory has achieved an international reputation for such.

Teaching: 
  • Introduction to Food and Nutritional Sciences - NUTR/FOOD*2150
  • Food Science and Human Nutrition - FOOD*3090
  • Food Carbohydrates - FOOD*6210 (not offered until Fall 2010)
  • Food Engineering Principles - FOOD*2620
  • Dairy Processing - FOOD*4400
  • Continuing Education Ice Cream Science and Technology.
Publications: 

Books

  • Goff, H. D. and B. W. Tharp, eds. 2004. Ice Cream: Proceedings of the 2nd International Ice Cream Symposium in Thessaloniki, Greece, sponsored by the International Dairy Federation, Brussels.
  • Marshall, R. T., H. D. Goff and R. W. Hartel. 2003. Ice Cream, 6th Edn. New York: Kluwer Academic. ISBN 0-306-47700-9, 366 pp.

Short-listed Book Chapters

  • Goff, H. D. 2010. Quality and Safety of Frozen Dairy Products. In ñHandbook of Frozen Food Processing and Packaging, 2nd ed." D. W. Sun, ed. New York: Marcel Dekker, Inc. In press.
  • Goff, H. D. 2010. Ice cream and frozen desserts: Product Types. In ñEncyclopedia of Dairy Sciences, 2nd Edn.î H. Roginski, J. W. Fuquay and P. F. Fox, eds. Elsevier. In press.
  • Goff, H. D. 2010. Ice cream and frozen desserts: Manufacture. In ñEncyclopedia of Dairy Sciences, 2nd Edn.î H. Roginski, J. W. Fuquay and P. F. Fox, eds. Elsevier. In press.
  • Goff, H. D. 2009. Significance of Lactose in Ice cream. In: "Advanced Dairy Chemistry. 3. Lactose, Water and Minor Constituents, 3rd Edn. " P. F. Fox and P. L. H. McSweeney, eds. Springer, New York, pp. 69-79.
  • LeBail, A. and H. D. Goff. 2008. Freezing of bakery and dessert products. In "Frozen Food Science and Technology." J. A. Evans, ed. Blackwell Publishing Ltd., Ames, IA. pp. 184-204.

Short-listed Refereed Journals

  • Huppertz, T., M. A. Smiddy, H. D. Goff and A. L. Kelly. 2010. Effects of high pressure treatment of mix on ice cream manufacture. Internat. Dairy J. In press.
  • Chen, W., L. Duizer, M. Corredig and H. D. Goff. 2010. Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber. J. Food Sci. In press.
  • Flett, K. L., M. Corredig and H. D. Goff. 2010. Heat stability of aggregated particles of casein micelles and ?-carrageenan. J. Food Sci. 75(5):C433-C438.
  • Flett, K. L., L. Duizer and H. D. Goff. 2010. Perceived creaminess and viscosity of aggregated particles of casein micelles and ?-carrageenan. J. Food Sci. 75(5):S255-S262.
  • Sung, K. K. and H. D. Goff. 2010. Effect of solid fat content on structure in ice creams containing palm kernel oil and high oleic sunflower oil. J. Food Sci. 75: C274-C279.
  • Rogers, M. A., Y. H. Roos and H. D. Goff. 2010. The effect of phase separation on enzyme kinetics in frozen sugar solutions containing protein and polysaccharide J. Food Biochemistry. 34: 283-294.
  • Wu, Y., S. W. Cui, N. A. M. Eskin and H. D. Goff. 2009. Rheological investigation of synergistic interactions between galactomannans and non-pectic polysaccharide fraction from water soluble yellow mustard mucilage. Carbohydrate Polymers. 78: 112-116.
  • Wu, Y., S. W. Cui, N. A. M. Eskin and H. D. Goff. 2009. An investigation of four commercial galactomannans on their emulsion and rheological properties. Food Research International. 42: 1141-1146.
  •  Guo, Q., S. W. Cui, Q. Wang, H. D. Goff and A. Smith. 2009. Microstructure and rheological properties of psyllium polysaccharide gel. Food Hydrocolloids. 23:1542-1547.
  • Wu, Y., S. W. Cui, N. A. M. Eskin and H. D. Goff. 2009. Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage. Food Hydrocolloids. 23:1535-1541.
  • Ayala-Hernandez, I., Hassan, A., Goff, H.D., and Corredig, M. 2009. Effect of protein supplementation on the rheological characteristics of milk permeates fermented with EPS producing Lactococcus lactis subsp. cremoris. Food Hydrocolloids. 23:1299-1304.
  • Khalloufi, S., M. Corredig, H. D. Goff and M. Alexander. 2009. Flaxseed gums and their adsorption on whey protein stabilized oil-in-water emulsions. Food Hydrocolloids. 23: 611-618.
  • Jiang, B., V. Kontogiorgos, S. Kasapis, and H. D. Goff. 2008. Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures. J. Food Engineering. 89: 42-48.
  • Khalloufi, S., M. Alexander, H. D. Goff and M. Corredig. 2008. Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH. Food Research International. 41: 964-972.
  • Aleong, J., Frochot, S. and H. D. Goff. 2008. Ice recrystallization inhibition in ice cream by propylene glycol monostearate. J. Food Science. 73(9): E463-E468