Amy Lammert, Ph.D.
Phone: (805) 756-6108
Office: Dairy Products Technology Center - Bldg# 18A, Rm#100B
Amy began her career at Hunt Wesson/ConAgra Grocery Products in Fullerton, CA in 1997 where she worked as a rheological scientist and a product developer. While in the Rheology group, Amy worked across business units to troubleshoot product/process issues and obtained five patents as a result. As a product developer, she worked on developing new Snack Pack Pudding products while working closely with the production plants to improve line yields and efficiencies.
After a six year motherhood sabbatical, Amy became an applications scientist with PepsiCo's Quaker/Tropicana/Gatorade Functional Nutrition Team in Barrington, IL. Her responsibilities included: screened ingredients that had specific nutritional benefits and made recommendations about the functionality of those ingredients in PepsiCo food and beverage products; leveraged internal and external experts to maximize ingredient functionality in defined applications; and contributed to the teamís research platform by building research plans, developing and executing protocols, producing food and beverage products for clinical studies, and managing internal and external research projects to help support ingredient claims.
In 2008, she became the Senior Dairy Ingredients Applications Specialist at the Dairy Products Technology Center at Cal Poly San Luis Obispo. While in this role, she developed several prototypes, high protein milk based recovery beverages (full and reduced calorie), reduced fat ice cream with probiotics, and a culinary style pepper jack and mac. Additionally, she maintained routine contact with Dairy Management Inc. managers to help them answer address formulation and functional issues when using dairy ingredients by members of the food, beverage, and dairy industry. In September 2009, Amy joined the Department of Dairy Science faculty as an Assistant Professor.
Ph.D. 1997 Food Science (Research Area: Food Chemistry) University of Illinois at UC
(Dissertation Title: Physical Aging, Solubility, and Water Activity of Selected Disaccharides)
M.S. 1993 Foods and Nutrition (Research Area: Sensory) University of Illinois at UC
(Dissertation Title: Water Imbibition and Texture Analysis of the Hard-To-Cook and Reversed Hard-To-Cook Defect in Three Varieties of Cowpeas (Vigna Uniguiculata))
B.S. 1991 Food Science Michigan State University
Institute of Food Technologists
American Dairy Science Association
Society of Sensory Professionals
DSCI 223 - Frozen Dairy Foods
DSCI 231 - General Dairy Manufacturing
DSCI 232 - General Dairy Manufacturing Laboratory
DSCI 233 - Milk Processing & Inspection
DSCI 234 - Dairy Foods Evaluation
DSCI 433 - Dairy Plant Management & Equipment