We are starting a new series within our newsletter to highlight former students in our food science program who have been involved in Dairy or the Milk Quality Improvement Program. Our first, “Alumni Spotlight” features Clint Hervert who graduated with his Masters in 2016.

• What is your background and how did you become interested in dairy?

I was actually born and raised in a small ski town in Colorado, hundreds of miles from any sort of dairy farm. It wasn’t until my Freshman year at Cornell when I discovered and fell in love with the dairy industry. As I was new to campus and a first year food science undergrad, I was eager to (1) make some money, and (2) obtain some practical experience in the new field that I had dedicated myself to. I found that both opportunities were filled through an open undergraduate lab assistant position in Cornell’s Milk Quality Improvement Program (MQIP) microbiology lab. While my initial roles in the lab involved cleaning labware and making microbiological media, I began inserting myself wherever possible into graduate student conversations, experiments, and even milk sensory evaluation panels. It was in the MQIP lab where my interest in dairy industry first sparked. That spark lead me to remain in the lab for the next 6 years where I worked as an undergrad lab assistant, and eventually, a graduate student researcher.

• What was your Cornell experience?

While I had numerous projects throughout my time in the MQIP lab, the majority of my time was spent researching dairy spoilage and hygiene indicator organisms. Outside of the lab and dairy courses that I took through my food science curriculum, I was an active member of the Cornell Cheese Club. During my summers, I furthered my education in the dairy industry through production plant internships with Leprino Foods (world’s largest manufacturer of mozzarella), and corporate quality internships working in the Cheese & Dairy business unit of Kraft Heinz.

• What is your current role in dairy and how does it impact the dairy industry?

I currently work as the Senior Manager of the Cheese & Dairy business unit quality team at Kraft Heinz. In addition to my category coverage responsibility (i.e., Jell-O branded pudding and gelatins), I manage the category quality leads for the Philadelphia, Cultured, Processed Slice, Recipe, and Grated businesses. Key brands within the scope these businesses include Jell-O, Kraft, Philadelphia, Velveeta, and Breakstone’s. Furthermore, I provide corporate quality support to the 8 Cheese & Dairy manufacturing locations where I lead implementation of quality and food safety policies resulting in improved product quality/safety, reduced factory-related consumer complaints, and a zero-recall mentality. To summarize, I ensure that the cheese and dairy products produced by Kraft Heinz are safe, of a high quality, and are products that consumers love and trust for years to come. In doing so, I continue to drive the consumption of dairy products in the US.

• What overall impact did Cornell training have on your career in the dairy industry?

The schooling and practical experience that I have gained from my time at Cornell has been instrumental in my development as a food quality/safety professional in the dairy industry. Through courses, lab experience, and internship opportunities provided by Cornell, I have been given a chance to learn from some of the top leaders in the dairy industry. My education has allowed me to have a well-rounded understanding of the dairy industry, assess current challenges facing dairy farmers/processors, and develop strategies to address those challenges. Most importantly, my time spent at Cornell exposed me to the dairy industry; an industry that I didn’t even know I was passionate about until stepping foot in the MQIP lab my freshman year.