A student team from the School of Food Science competed in the national Dairy Product Evaluation Contest and took third place in ice cream. Team member Samantha Young won first place in ice cream in the individual division.
Young also received the Joe Larson Merit Award for Leadership Potential. The award’s objective is to recognize one undergraduate Dairy Products Evaluation Contest competitor that best upholds the ideals of the contest: potential leadership, professionalism, mature behavior, and an understanding of the importance of the sensory techniques applied to dairy products.
The 92nd annual event was held in Chicago IL at the International Dairy Show. Four students, ranging in academic experience from juniors to grad students, competed on Monday, November 4. They evaluated the sensory properties of Cottage cheese, Cheddar cheese, vanilla ice cream, 2% milk, salted sweet cream butter and Swiss style strawberry yogurt alongside teams from 10 other universities across the nation.