Department of Nutrition and Food Sciences
Faculty - Monserrat Almena-Aliste
Monserrat Almena-Aliste, PhD, Research Associate
- PhD, Food Science, University of Santiago de Compostela (Spain) INRA Poligny (France), 1998
- MS, Analytical Chemistry, Nutrition and Food Inspection, University of Santiago de Compostela (Spain), 1995
- DVM, Faculty of Veterinary, University of Santiago de Compostela (Spain), 1992
- Dr. Almena-Aliste's C.V.
- American Dairy Science Association
- Institute of Food Technology
- American Cheese Society
Area of ExpertiseSensory Evaluation
Phone: 802- 656-2701
Office Location: 352 MLS Carrigan Wing
Office Hours: by appointment
Introduction"One of the things that surprised me most about Americans (in a positive way) is their renewed interest and appreciation for gourmet foods - especially their passion for artisan cheeses!"
Dr. Almena-Aliste is a dairy specialist and expert on food sensory evaluation. She is the author of publications addressing the quality of dairy products, and her technical and sensory expertise covers both academic and industrial backgrounds. She served as a judge at the American Cheese Society`s Annual Competition in multiple occasions, and has managed sensory panels for research, product development and quality control purposes.
Montse is part of UVM`s Vermont Institute for Artisan Cheese (VIAC), the nation`s first and only comprehensive center devoted to artisan cheese, where she provides cheese-making education and technical support. Her current scholarly interests include consumer`s attitudes toward dairy products and sensory characterization of artisanal and raw milk cheeses.
NFS 208: Sensory Evaluation of Foods
Almena M., Gigante ML., Kindstedt PS. 2006. Milchwissenschaft Milk Sci. Internat. Impact of pH on the texture of cultured Cream cheese: firmness and water phase characteristics. 61:p 400-404.
Gigante ML., Almena M., Kindstedt PS. 2006. Effect of cheese pH and temperature on serum phase characteristics of cream cheese during storage. J. Food Sciences. 71:pC7-11.
Almena M., Kindstedt PS. 2005. Effect of increasing pH on texture of full and reduced-fat cream cheese. Aust. J. Dairy Technol. 60, p: 225-230.
Almena M., Kindstedt PS, Valentine E, Howard A. 2005. Sensory description of fresh Mozzarella cheese. J. Dairy Sci. Vol. 88, Suppl 1. p: 17
Almena M., McEvoy K., Yon B., Howard A. 2005. Sensory description of plain yogurt made from milk of different origin. J. Dairy Sci. Vol. 88, Suppl 1. p: 268.
- Jean Harvey-Berino, Chair
- Lyndon Carew
- Catherine Donnelly
- Mingruo Guo
- Rachel K. Johnson
- Paul S. Kindstedt
- Stephen S. Pintauro
- Jane K. Ross
- Amy Trubek
- Robert S. Tyzbir