Coming from a small mountain town in Colorado, Clint’s first exposure to the dairy industry came in the 2010 when he was hired as an undergraduate lab assistant working in the Milk Quality Improvement Program Microbiology Laboratory. Since then, Clint has had numerous internships working for large-scale dairy processors including Leprino Foods and Kraft Foods. During a semester abroad in Parma, Italy, Clint gained experience working with various artisanal cheese producers in the Emilia-Romagna region. As an undergraduate, Clint’s research was primarily focused on the toxin profiling of Bacillus cereus group organisms. Clint is now a first year Master’s student working in the MQIP lab where he is currently conducting research on Enterobacteriaceae organisms and Yeasts/Molds in fermented dairy products.