13th International Hydrocolloids Conference

Co-chair

H. Douglas Goff

Doug Goff

Dr. H. Douglas Goff is a Professor in the Department of Food Science at the University of Guelph, Canada. His research interests include the physical chemistry of dairy products and ice cream, structure-function relationships of various hydrocolloids and their applications in dairy products, and hydrocolloids as dietary fibre. Undergraduate and graduate courses he teaches include Introduction to Nutritional and Food Sciences, Dairy Processing and Food Carbohydrates. He also teaches industry-training programs in ice cream technology.