As a Dairy Applications Specialist, Daniel works with clients in the development of dairy beverages and cultured milk products. He recently completed his PhD in Food Science at the University of Wisconsin-Madison where his research focused on membrane filtration technology to develop novel dairy products for use in beverages and high protein yogurt. Daniel has a MS in Food Science from Kansas State University and a BS in Forensic Science from Eastern Kentucky University. He also has 10 years of experience in the dairy industry developing analytical methods for use in infant formula.