Amy Lammert

Amy Lammert is an Associate Professor in the Food Science and Nutrition Department at California Polytechnic State University (Cal Poly), where she has been teaching since September 2009. She holds a Ph.D. in Food Science from the University of Illinois at Urbana-Champaign, with a research focus on food chemistry, specifically studying physical aging and solubility of disaccharides.12

Educational Background

• Ph.D. in Food Science (1997) - University of Illinois at Urbana-Champaign
  • Dissertation: Physical Aging, Solubility, and Water Activity of Selected Disaccharides
• M.S. in Foods and Nutrition (1993) - University of Illinois at Urbana-Champaign
  • Dissertation: Water Imbibition and Texture Analysis of Cowpeas
• B.S. in Food Science (1991) - Michigan State University

Areas of Expertise

• Sensory Science
• Product Development
• Food Polymer Chemistry

Teaching Responsibilities

Dr. Lammert teaches several courses related to food science, including:

• Food Composition Science and Product Development (FSN 408)
• Food Chemistry (FSN 364)
• Sensory Evaluation of Food (FSN 311)

Research Interests

Her research interests include:

• Sensory evaluation methods
• Food and beverage product development
• Food polymer chemistry

Professional Affiliations

She is a member of several professional organizations, including:

• Institute of Food Technologists
• American Dairy Science Association
• Society of Sensory Professionals.123