Ingredients/Functionality Staff

The dairy ingredients group focuses on dairy ingredient functionality and applications, providing technical support for all U.S. manufactured dairy ingredients. The group has developed an expertise in baked products, confections, nutrition bars, prepared foods, snacks, dips, spreads, frozen desserts, yogurts and beverages.

Tom Guerin
Senior Management Team, Research Program Manager
With two decades of experience in the research and development of food ingredients with the Kerry Group, Tom has worked with manufacturers on different applications in countries and markets across the globe. As the research program manager at CDR, Tom works with staff to build on current CDR successes and helping the organization become more aligned with the changing demands and trends of the food industry. He is a native of Ireland and has a Ph.D. in Biochemistry from the National University of Ireland, Galway. For the past 14 years Tom has been happy to call Wisconsin home where he put down roots and started a family. He is excited to be a part of the CDR team and looks forward to helping the organization move forward in its next stage of development
Phone: 608-982-6548 | email

Kimberlee J. Burrington
Dairy Ingredient and Cultured Products Coordinator
KJ brings a wide range of experiences to CDR having spent more than 25 years in the industry. She worked in product development at a major food companies and also as a consultant to the baking industry before coming to CDR nearly 15 years ago. She has a Bachelor’s and Master’s degree in Food Science. Her current research projects focus on dairy ingredient functionality and applications with an emphasis on yogurt, nutrition bars, and protein enhanced beverages.
Phone: 608-265-9297 | email

Susan Larson
Associate Researcher
Susan has many roles at CDR which include work in applications and formulation development. With more than 20 years of industry experience, Susan is well versed in the many facets of R&D. She has both a M.S. and Ph.D. in dairy related fields, focusing on ultrafiltration and buttermilk. Susan enjoys the fact that CDR offers her the opportunity for continued learning each day and the chance to work with a wide variety of people on many different topics. .
Phone: 608-712-5123 | email

Sarah Minasian
Applications Lab Coordinator
As the Applications Lab Coordinator, Sarah supports the Cheese and Dairy Ingredient groups by developing and preparing dairy food applications. She served her three-year American Culinary Federation apprenticeship under distinguished chef, Sanford D’Amato, and combined it with her UW degree in Communication—allowing her to work as a food journalist, stylist, marketer and educator. Sarah enjoys the fact that her work at CDR offers her the opportunity to be creative in developing dairy prototypes, and she is satisfied when the finished product is not only dairy nutritious, but delicious as well.
Phone: 608.265.3570 | email

Hong Jiang
Research Specialist
As a research specialist, Hong assists the Dairy Ingredient and Beverage group as well as the Cultured Products group with a wide variety of requests. Using knowledge she gained while working towards her B.S. in Food Science from Purdue and a M.S. in Food Science from UW-Madison, Hong is able to help with everything from basic research to product formulation. She is particularly passionate about protein and has spent several years investigating solubility of conjugates and the general scientific principles of dairy proteins. Hong is excited to work with the dairy industry to develop new products and she is driven by the thought of helping companies to create products that will bring consumers joy and satisfaction.
Phone: 608-890-4867 | email