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Baker, George L., Ph.D.

baker 175x202 Assistant Scientist

Contact Information


572 Newell Dr.
FSHN Building
Room 467B
P.O. Box 110370
Gainesville, FL 32611


1642 SW 23rd Drive
Food & Environmental Toxicology Lab (FETL)
Room 15
Gainesville, FL  32611

Phone: 352.392.1991 ext. 218
Email: glba@ufl.edu


  • Ph.D. University of Florida; Food Science & Human Nutrition (Specialization Lipids and Sensory Analysis), 2002
  • B.S. University of Florida; Food Science,1997

Research Interests

Dr. Baker’s current research interests include functionality of palm and palm kernel oil in foods, sensory quality and oxidative stability of prepared foods and food ingredients during storage, food quality and safety.

Classes Taught


FOS3042 – Introduction to Food Science (Fall & Spring)
FOS3042 (Web Edition) – Introduction to Food Science (Summer C)


FOS6936 – Technology of Food Fats & Oils (Fall & Spring)


Florida Association for Food Protection, Laboratorian of the Year, 2007


Baker, George L. 2002. Flavor formation and sensory perception of selected peanut genotypes (Arachis hypogea L.) as affected by storage water activity, roasting, and planting date. (DPhil. dissertation). Gainesville, FL: University of Florida.

Baker G.L, Sims C.A., Gorbet D.A., Sanders T.H., and O’Keefe S.F. 2002. Storage water activity effect on oxidation and sensory properties of high-oleic peanuts. J. Food Sci. 67(4):1600-1603.

Baker G.L., Cornell J.A., Gorbet D.W., O’Keefe S.F., Sims C.A., and Talcott S.T.  2003. Determination of pyrazines and flavor changes in peanuts during roasting. J. Food Sci. 68(1):394-400.

Baker G.L. 2004. Food Safety and Security – Benefits and Uses of Independent Laboratories. Food Safety and Security Directory. GreyHouse Publishing, Millerton, NY.

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