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Ruth Hollender

RUTH HOLLENDER

Senior Instructor and Sensory Coordinator

120C Borland Laboratory
University Park, PA 16802

Phone: 814-863-2971
FAX: (814) 863 6132
Email:  reh@psu.edu
Web Page: Sensory Evaluation Lab
 
Education | Research Interests | Extension Programs | Recent Publications | Selected Funding Sources | Courses

Education:
 

M.S.,Penn State University, M.S. Food Science, 1983
B.S., Houghton College, B.S. Science, Education, 1966
 
Outreach Programs:
  Chocolate and ice cream short courses (presentation and laboratory exercises). Presentations on sensory evaluation to visiting student or professional groups. Provide sensory testing services in response to industry requests.
 
Research Interests:
  Developed a descriptive analysis panel to measure the effects of different fat systems and processing parameters on the sensory characteristics of chocolate. Other studies have involved measuring consumer acceptance of a wide range of food products and flavor and texture characteristics of the products influencing their acceptance. Additional research interests include conducting sensory testing with children and texture descriptive analysis of muscle foods 
 
Recent Publications:
 

Fellman, R. L., P. S. Dimick, and R. Hollender. 1991. Photo oxidative stability of vitamin fortified 2% low fat milk and skim milk. Journal of Food Protection 54(2):113.

Crassweller, R. M., H. L. Braun, T. A. Baugher, G. M. Green, and R. Hollender. 1991. Color evaluations of 'Delicious' strains. Fruit Varieties Journal 45:114.

Mills, E. W., J. W. Comerford, R. Hollender, H. W. Harpster, B. House, and W. R. Henning. 1992. Meat composition and palatability of Holstein and beef steers as influenced by forage type and protein source. Journal of Animal Science 70:973.

R. Hollender, F. G. Bender, R. K. Jenkins, and C. L. Black. 1993. Research note: Consumer evaluation of chicken treated with a trisodium phosphate application during processing. Poultry Science 70:973.

Aguilar, C. A., R. Hollender, and G. R. Ziegler. 1994. Sensory characteristics of milk chocolate with lactose from spray-dried milk powder. Journal of Food Science 59:1239.

Aquilar, C.A., P.S. Dimick, R. Hollender and G.R. Ziegler. 1995. Flavor Modification of Milk Chocolate by Conching in a twin-screw, co-rotating, continuous mixer. J. of Sensory Studies 10:371.

Warner, K.J.H., P.S. Dimick, G.R. Ziegler, R.O. Mumma and R. Hollender. 1995. 'Flavor-fade' and off-flavors in ground roasted peanuts as related to selected pyrazines and alsehydes. J. Food Science 61:469

 
Selected Funding Sources:
  Grants and industry contracts
 
Courses Taught:
  Fd Sc 404 Sensory Evaluation of Foods

Provide lectures and laboratory excercises on sensory evaluation for Fd Sc 201 and 411 and Ag E 453. Responsible for 2 lectures and laboratory exercise for Governer's School
For more information contact:

Juanita Wolfe, Graduate and Undergraduate Program Contact
110 Borland Laboratory
University Park, PA 16802
Ph: (814) 863 8667
Email:jmw5@psu.edu
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Last Update was October 4, 2002
College ofAgricultural Sciences