With more than a decade of experience with dairy foods, Luis Jiménez-Maroto has a wide range of expertise in research, data analysis, sensory, judging, and education. Luis earned an undergraduate degree in Food Engineering at the Monterrey Institute of Technology and Higher Education in Mexico and obtained a master’s degree in Food Science at the University of Wisconsin-Madison. Luis has served as the CDR Sensory Coordinator and worked with the UW-Madison Department of Food Science, leading research related to the organoleptic properties of cheese and other dairy products. He is working on a Ph.D. in Food Science at UW-Madison on the effects of high-pressure processing and low temperature storage on the long-term performance and shelf life of various cheeses. Luis now works in the Cheese Industry and Applications group at CDR, where he is involved in cheese trials and troubleshooting, lecturing short courses and other outreach efforts.