Associate Professor Emeritus
Ph.D., Michigan State University, 1983
M.S., University of Vermont, 1980
Storage stability of raw milk, ultrafiltration of milk and whey; cheese ripening; product development; cleaning and sanitation; milk flavor.
FSC 325 – Food Processing: Unit Operations
FSC 490 – Special Problems in Food Science
FSC 860 – Research in Food Process Technology
FSC 890 – Special Problems in Food Science
Undergraduate Food Science Advising
Masters and Doctoral Advising
ANS 210 – Animal Products (dairy foods portion of team taught course)
Educational programming for the Michigan dairy industry, consumer education, technology transfer, liaison between MSU research community and the dairy foods industry, and food safety and Hazard Analysis and Critical Control Points (HACCP) programming.
Partridge, J.A. 2006. Roquefort-sur-Soulzon: "A Great Place for a Case of the “Blues”." Michigan Dairy Review 12 (1) 21.
Partridge JA. "Raw Milk: A Risk Worth Taking?" Michigan Dairy Review. 10(4):1, 2005.
Partridge JA. "Raw Milk: Is “Fresh” Always Best?" Family and Consumer Sciences Quarterly Media Packet. April-June, 2005.
Partridge JA. "The Eyes Have It – Swiss Cheese." Michigan Dairy Review. 10(2):12, 2005.
Partridge JA. "I Said Grana Cheese, Not Granny’s Cheese." Michigan Dairy Review. 9(3): 13, 2004.