One of benefits of being a CDR Industry Team member is first access to all dairy food-related research ongoing at CDR and UW-Madison during the annual CDR Research Forum. Below you will find each of the research project presentations from the November 1 & 2 Research Forum.
Research Forum Agenda | Non-Student Speaker and Moderator Profiles
We are proud of our graduate students. Check out the profiles of several students who are interested in a career in the dairy industry following graduation.
Day 1 | Tuesday, November 1st
Welcome and Center for Dairy Research Updates
Dr. John Lucey, CDR
Mining microbial genomes and a “whey” to ferment dairy residues into valuable chemicals.
Dr. Tim Donohue, WEI Director, Ira L. Baldwin Professor of Bacteriology, University of Wisconsin-Madison, UW Foundation Fetzer-Bascom Professor
Microbial conversion of acid whey and other dairy waste streams to bioplastics.
Dr. Erica Majumder, Assistant Professor of Bacteriology, University of Wisconsin-Madison
Microbial engineering of microorganisms to create value-added chemicals.
Dr. Victor Ujor, Assistant Professor of Food Science, University of Wisconsin-Madison
Dairy Innovation Hub: New Professor Showcase
Dr. Joseph Pierre, University of Wisconsin-Madison
Dr. Grace Lewis, University of Wisconsin-River Falls
Functionality & Applications Track
Innovative approaches to increase the shelf-life of string cheese and fresh cheese curds.
Maggie Becher, UW-Madison Graduate Student
Shelf-stable snacks made by extrusion of cheese.
Jason Pronschinske, UW-Madison Graduate Student
Improving the functionality of frozen and super chilled shredded cheese during extended storage.
Philip Eberly, UW-Madison Graduate Student
Application of select dairy ingredients to enhance shelf-life, physical properties, and sensory attributes of high protein frozen dairy desserts.
Sam VanWees, UW-Madison Graduate Student
Day 2 | Wednesday, November 2nd
Introduction: What are we hearing? Misconceptions with dairy and health.
Dr. John Lucey, CDR
Impact of farm environment on key bioactive components in breast milk.
Anastasia Tackett, UW-Madison Graduate Student
Manufacture of natural cheeses containing bioactive peptides with improved
Benjamin Iesalnieks, UW-Madison Graduate Student
Strategies to inhibit development of biogenic amines and associate defects.
John Larsen, UW-Madison Graduate Student
Whey-fortified fermented milk inhibiting intestinal inflammation.
Dr. Yu Hasegawa, UW-Madison Postdoctoral Research Fellow
New Project Updates
Inhibition of Listeria monocytogenes on cheese ripening surfaces.
Dr. Tu-Anh Huynh, Assistant Professor of Food Science, University of Wisconsin-Madison
Modelling the functionality of Mozzarella cheese.
Aakash Varsha Swaminathan, UW-Madison Graduate Student
Using micellar casein isolate to make high protein yogurt products.
Dr. Daniel Wilbanks, CDR
Controlling sedimentation during storage of high protein UHT beverages.
Ashlyn Schnell, UW-Madison Graduate Student