Voronin, Grace

Grace Lewis

Assistant Professor

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

Email: grace.lewis@uwrf.edu

Education:

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)

 

Publications:

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