Dave Barbano
Professor of Food Science
Cornell University
Dave conducts an applied and basic research program on dairy product manufacturing with a focus on cheese manufacturing, chemistry, and filtration technology for production of high-protein, milk-based, shelf-stable beverages. He also does research on milk analysis for dairy herd management, milk payment testing, and mid-infrared analysis of products and development of calibration sample sets. Dave’s program had developed and produces calibration samples for infrared milk analyzers used for milk and dairy products (such as condensed skim, UF retentates, vat whey, WPC 80, permeate, etc).
Recently, Dave has focused on developing new measures of cow metabolic health, nutrient utilization, and metabolic stress for dairy herd management using mid-infrared milk analysis. Dave has been very active in the analytical groups of International Dairy Federation and the Association of Official Analytical Chemists International for the past 35 years. He has been a member of the American Dairy Science Association since 1974 and is a past president of ADSA.
Recently, Dave has focused on developing new measures of cow metabolic health, nutrient utilization, and metabolic stress for dairy herd management using mid-infrared milk analysis. Dave has been very active in the analytical groups of International Dairy Federation and the Association of Official Analytical Chemists International for the past 35 years. He has been a member of the American Dairy Science Association since 1974 and is a past president of ADSA.