Faculty and Staff

Voronin, Grace

Grace Lewis

Grace Lewis

Assistant Professor

Animal and Food Science
Office: Ag Science Building
Phone: 715-425-4873



2021 – Ph.D. in Food Science – Pennsylvania State University (University Park, PA)

2018 – B.Sc. in Food Science – Pennsylvania State University (University Park, PA)

Courses Taught:

FDSC 202 Dairy Manufacturing I

FDSC 302 Dairy Manufacturing II

FDSC 389 Dairy Products Evaluation

Research Interests:

Processing interventions to improve dairy protein functionality

Dairy food byproduct enhancement and utilization

High-pressure technologies

Nanoparticles, emulsions, and foams

Professional Activities:

Journal of Dairy Science (Editorial Board)

American Dairy Science Association (Member)

Institute of Food Technologists (Member)


Voronin, G. and F. Harte. 2022. Differential Scanning Calorimetry. Encyclopedia of Dairy Sciences (Third Edition). P. L. H. McSweeney and J. P. McNamara. Oxford, Academic Press: 348-355.

 Peer reviewed

Lewis, G., L. Bodinger, F. Harte. 2022. Characterization of ethanol-induced casein micelle dissociation using a continuous protein monitoring unit. Journal of Dairy Science 105(9): 7266-7275.

Lewis, G., J. Coupland, F. Harte. 2022. Characterization of high-pressure jet-induced fat-protein complexation. Journal of Dairy Science. 105(3): 2119-2131.

Tran, M., G.L. Voronin, R. Roberts, J. Coupland, G. Ziegler, and F.M. Harte. 2021. The effect of high-pressure jet processing on cocoa stability in chocolate milk. Journal of Dairy Science. 104(11): 11432-11441.

Voronin, G.L., J. Coupland, and F. Harte. 2021. Stability, temperature dependence, and microstructure of high-pressure jet-treated dairy foams. Food Hydrocolloids 116:106621.

Voronin, G.L., G. Ning, J.N. Coupland, R. Roberts, and F.M. Harte. 2021. Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix. Journal of Dairy Science 104(3):2843-2854.

Voronin, G.L., C.A. Hettiarachchi, and F.M. Harte. 2021. High pressure jet spray drying of condensed skim milk results in powders with enhanced interfacial properties. Journal of Food Engineering 292:110249.

Voronin, G.L., Roberts, R., Felix, T.L., Coupland, J.N., and F.M. Harte. 2020. Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix. Journal of Dairy Science 103(7): 6003-6014. (Selected as Editor’s choice)

Hettiarachchi, C.A., G. Voronin, and F. Harte. 2019. Spray drying of high-pressure jet processed condensed skim milk. Journal of Food Engineering, 261(11): 1-8