University of Vermont

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.
Professional Affiliations
  • American Dairy Science Association
  • Institute of Food Technology
  • American Cheese Society

Area of Expertise

Sensory Evaluation

Contact Information

Phone: 802- 656-2701

Office Location: 352 MLS Carrigan Wing

Office Hours: by appointment


"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.

Professional interests

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.

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