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.