As a Cheese Scientist, Miguel investigates microbes in cheese using modern molecular techniques. Previously, Miguel worked as a post-doctoral researcher and a graduate student at the Great Lakes Bioenergy Research Center (University of Wisconsin-Madison), engineering soil microbes to sustainable produce fuels and chemicals from wood. He is a graduate of the Pontificia Universidad Catolica de Chile School of Agriculture and Forestry. In addition, he has a MS from Cornell University, and a PhD from the University of Wisconsin-Madison in Civil and Environmental Engineering. At CDR, Miguel is excited to discover the role of the different members of dairy microbiomes in the production of safe, nutritious, and tasty cheeses.