Animal Science Department

College of Agriculture, Food and Environmental Sciences


David W. Everett, Ph.D.


Leprino Food Endowed Professor, Animal Science Department

Director, Dairy Innovation Institute

Office: Bldg. 18A Rm. 100A

(805) 756-6120


David Everett is the Leprino Endowed Professor in the dairy products technology program within the Animal Science Department and director of the Dairy Innovation Institute research center. Originally from Australia, he earned a master's degree in physical chemistry from the University of Sydney, Australia and a Ph.D. in food science at the University of Wisconsin, Madison.

Everett worked on dairy industry projects at a federal government research center in Australia, the Commonwealth Scientific and Industrial Research Organization (CSIRO), to help develop a technology to manufacture hard cheese from ultra-filtered milk. He was also employed at an industry-funded company as a science liaison manager to bring together publicly funded researchers with the dairy industry to solve technical and scientific problems.

His academic accomplishments include a post-doctoral fellowship at the University of Guelph, Canada, investigating emulsion surface structures, and as a food science faculty member at the Victoria College of Agriculture and Horticulture (part of the University of Melbourne), Australia, and the University of Otago, New Zealand. He is a Fellow of the New Zealand Riddet Institute Center of Research Excellence, and represents the U.S. as chair of the standing committee of dairy science and technology for the International Dairy Federation. He has also served as the national president of the New Zealand Institute of Food Science and Technology and as an editor of the International Dairy Journal.

Everett’s current research program focuses on understanding the role of food product microstructure on enzymatic reactions that produce flavor compounds; release of flavor compounds, nutrients, and bioactive components under oral and digestive conditions; colloidal and surface physical-chemical reactions in food products; cheese, as a vehicle for carrying health-conferring antioxidant compounds; and food ingredient functionality. He also engages with the U.S. dairy industry on proprietary commercial projects at Cal Poly's dairy pilot plant.

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