Maggie earned a PhD in Food Science at the University of Wisconsin-Madison where her project focused on different techniques to extend the performance shelf-life of both string cheese and fresh cheese curds. As an undergraduate student at South Dakota State University, she worked at the Davis Dairy plant making cheese and ice cream. Maggie has also had two internships; one at Valley Queen Cheese Factory in quality assurance, and the other at Schreiber Foods in research and development. At CDR, Maggie coordinates cheesemaking trials with industry clients and assists with graduate student trials.