President of the University of Guelph Faculty Association
Dr Arthur Hill
Art completed a BSc in Agr (spec Dairy Science) and both MSc and PhD in Food Science at Guelph and joined the faculty at Guelph in 1986. Art has served in various administrative and leadership roles on campus, including President of the University of Guelph Faculty Association and Chair Department of Food Science. Art’s research relates to dairy science and technology, especially cheese science, including cheese safety.
Q & A with Dr. Hill
1. Tell us a little about yourself?
My post secondary studies (BSc in Agriculture, MSc Food Science, PhD Food Science) were all completed at the University of Guelph. My career has focused mainly on dairy science, and especially, cheese science and technology. I have been engaged in instruction at all levels, including Open Learning courses for industry personnel. I have also filled various administrative roles including 15 years as Chair or interim Chair of Food Science, University of Guelph.
2. What lessons have working as an executive across a number of different businesses taught you that you wish you’d known earlier in your career?
As a Professor of Food Science over the past 30 years, I have observed a proliferation of both technical and scientific food journals, most of which represent positive contributions to the field, including economically disruptive technologies.
3. What are you most passionate about, and what would you say that you do best?
My talk may reflect my focus on dairy (especially cheese) science and technology. I think extension work is what I do best.
4. Art you will be participating in this conference held by the FHB, how would you encourage listeners who are wondering whether they should be registering?
I would just say that the conference covers a wide range of topics relating to regulatory and food safety aspects of Foods. There is good food for thought for everyone related to the food industry.
5. Tell us about your presentation and why you chose to speak on this particular topic?
My presentation will try to identify several scientific and technological developments that will strongly influence food technologies, including ingredients and processing.
6. How does Guelph University intend to impact on the future working with the FHB?
This is to be determined – perhaps some longer term interactions may evolve from the conference.
7. What about exporters, should they feel threatened by the changes ahead?
I think that will depend on specifics. For example, fermentation produced milk proteins may have profound impacts on dairy ingredient markets.
8. The theme of the Conference is Caribbean Preparedness – Regulatory Control. Do you believe that Caribbean agencies, businesses, leaders are prepared to meet global changes in food safety and security?
I am not sufficiently informed to answer this question and the three subsequent questions below. Hopefully, at the least, my presentation will provide more perspective on opportunities and challenges arising from current rapidly changing food technologies. I look forward to obtain more perspective on these questions during the conference.