 |  |
| |
Department of Food Science and Technology, 129 Food Research Laboratory,
Geneva, NY 14456-0462; phone: 315-787-2299; e-mail: kjs3@cornell.edu
| Research Interests | Program Themes | Staff & Students | Bio Data |
One of Prof. Siebert's major research interests is developing understanding of the relationships between a product's composition, instrumental measurements of its properties and their sensory perception. Interactions between proteins and small molecules that affect haze, foam and other physical and sensory properties are also studied. The tools used for these investigations are chemical, physical and sensory analysis methods, the results of which are related by chemometric and multivariate modeling. Models can also be used to optimize analytical methods, to improve processing operations and to predict product shelf-life. The group's research also encompasses theoretical aspects of microbiology, such as the application of simulation modeling to assess risk in microbiological sampling, pattern recognition to identify unknown microorganisms, and modeling the inhibitory effects of organic acids on microbial growth. Publications.
Karl Siebert spent 18 years with the Stroh Brewery Company, where he held positions from research associate to director of research and vice president of Strohtech, the biotechnology subsidiary. There he led a research program in which microbiologists, chemists, biochemists and chemical engineers carried out product and process R&D on beer, coolers, juice based drinks and soft drinks. In 1990 Dr. Siebert joined Cornell University as Professor of Biochemistry. He served as chairman of the Food Science & Technology Department and Associate Director of the Cornell Institute of Food Science from 1990-1995. Prof. Siebert has a predominantly research commitment. He teaches a graduate course in chemometrics applications in food science (FOOD 608) in alternate years and the brewing section of FOOD 430. Resume.