Name: Joanne Lawton

Title: Dairy Products Specialist 2

What is your background and how did you become interested in the dairy/food industry?  Both my grandfathers were dairy farmers, and I got involved in showing dairy cattle in 4-H.  I decided I wanted to stay in agriculture, dairy if possible, I went to SUNY Cobleskill for Agri-Business, then transferred to Cornell and got a degree in General Studies in Agriculture.  I took a wide variety of classes at Cornell, including dairy, horticulture, and agronomy.

What was your Cornell experience like? (i.e. coursework, dairy related activities, internships, jobs, etc.)  I took dairy science classes with Dr. Galton.  I took a dairy foods class with Dr. Bandler.  And I was active in CUDS, which involved trips to different areas where we say both dairy farms and other agriculture industries.

What is your current role in the food industry, and how does it impact the dairy industry?  As a Dairy Products Specialist 2 I oversee the dairy plants and farms in the Lower Hudson Valley.  I supervise four Dairy Products Specialist 1’s.  We ensure that the dairy products in our region are manufactured in safe manner.

How did your Cornell training impact your career in the dairy/food industry?  After graduating from Cornell, I knew I wanted to work in the dairy industry.  Cornell prepares you to think out of the box in a variety of situations.  Cornell training continues in my current career, with many of our training course held at Cornell or with Cornell personnel.  I’ve been fortunate enough to help with the HTST training course, and a couple of vat courses held at plants in my region.

What is your background and how did you become interested in the dairy/food industry? 
I was raised on a small dairy farm in Oneida County.  I did chores and milked both ends of the day from the age of 13 through commuting to Morrisville College for my AAS degree.  I went back to the farm full time after graduating from Cornell.  After we sold the cows I worked for Dairylea (now HP Hood) in Vernon as a lab tech before getting a job with NYS Ag&Markets.

What was your Cornell experience like? (i.e. coursework, dairy-related activities, internships, jobs, etc.)
My major was Animal Science because I had aspirations of being a vet.  I was a cocktail waitress and bartender at the Royal Palm Tavern in Collegetown (now sadly torn down for another student housing building).

What is your current role in the food industry, and how does it impact the dairy industry?
I am a Dairy Products Specialist 2- supervisor for Region 4 which is the North Country and some of the Mohawk Valley.  We work with new and existing dairy facilities to be sure they are producing a safe dairy product.  I really enjoy working with new plants- from first contact to getting their processing permit can take months or in many cases- years, and it is rewarding to see them succeed.  And I always enjoy getting back to see farms in the region- it makes me sad to see how many have gone out of business since I started with the state many years ago.

How did your Cornell training impact your career in the dairy/food industry?
Cornell can’t help but broaden your horizons.  I still attend trainings when they are available, and I have been an instructor at different Cornell dairy trainings both on campus and off.  The Dairy Extension team is an invaluable resource for me in all things food safety related.

Name:  Anna Sophia Harrand

Title: Application Scientist at Chr Hansen

Email: DKASHA@chr-hansen.com

What is your background and how did you become interested in the dairy/food industry?

I started off in the field of biology with a focus on molecular biology and microbiology. My undergraduate research at the National Reference Laboratory for Listeria monocytogenes in Germany lead me to the research from Dr. Martin Wiedmann’s Food Safety Lab where I pursued my PhD in Food Science. My research sought to better understand what drives growth and survival of foodborne pathogens in food processing plants, as well as in challenge and validation studies. The direct translation of my research findings into the real world and to contribute to safer, more wholesome food was a key motivation.

What was your Cornell experience like? (i.e. coursework, dairy related activities, internships, jobs, etc.)

I experienced the Food Science Department as a very supportive, well connected community that allows their students to grow, as well as to learn and explore the various aspects of food and food systems beyond their research focus. We got to meet experts from the food industry on various occasions through seminars and advisory council meetings, allowing us to build connections and learn about future job perspectives. The coursework for students also offered relevant training and certificates including GMP, HACCP and SQF. In addition, I had the chance to join the dairy extension workshops and got to learn about cheese making or got sensory training as a cheese taster. There were also many occasions in which I got to go out into the field, visit dairy plants across New York State as part of environmental monitoring projects. However, what I enjoyed the most during my stay at Cornell was working with and learning every day from the people in the Food Safety Lab and the Milk Quality Improvement Program under the mentorship from Dr. Martin Wiedmann.

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

As an application scientist in the Dairy Bioprotection Team I am working on food cultures with bioprotective effect (i) to extend the shelf life of products, which allows us to reduce food waste for a more sustainable future, (ii) to keep products fresh longer, or (iii) to offer a natural solution for product preservation, i.e., if you would like to remove chemical preservatives from your ingredient list. Our adjunct cultures are natural microbial food cultures that take part in the fermentation and delay the growth of yeast and molds, and enhance food safety. My role involves conducting application trials in our pilot dairy, challenge tests or other product analyses in the lab and further down the line field trials with customers. I am contributing to the development of new cultures, and will be providing technical support to customers for the application of the current product line around the world.

How did your Cornell training impact your career in the dairy/food industry?

My training at Cornell equipped me with the essential skills and tools needed to get started in my current role, including skills on the technical side, e.g., microbiology expertise, knowledge about food production, but also soft skills, including project management, working interdisciplinary and as a team. Having had the freedom to do internships helped me solidify my career choice to join the industry in culture applications and strain development. It was in my second year at Cornell that I met scientists from Chr Hansen who introduced me to their company. I’ve been interested in joining Chr Hansen ever since and I am more than happy that I get to be part of their Bioprotection Team now.

Production/Process Engineer at COLUN, La Unión, Chile

What is your background and how did you become interested in the dairy/food industry?

I’m a Food Engineer from the south of Chile and in this region is where the greatest amount of the milk is produced in my country. As an undergraduate, I was involved in some process and dairy courses that woke up my interest in these topics. Later when I graduated, I had the opportunity to start my work experience in one of the most beloved dairy cooperatives in my country, where I still belong.

What was your Cornell experience like? (i.e. coursework, dairy related activities, internships, jobs, etc.)

My experience was amazing! Cornell has a lot of resources, besides the remarkable list of courses, that help you to go deeper in what you really want to develop or improve. In the course list, I’ll like to highlight the dairy chemistry course with Dr. Barbano and Food Processing B: Dairy Processing and Emerging Technologies with Dr. Moraru. If you are a dairy fan, these are two courses you need to take.

The dairy and extension group from Cornell also have a lot of courses and workshops related that are very interesting and useful if you want to learn how to make different kinds of dairy products or get some certifications.

If you are also interested in investigation, you have the opportunity to develop that part! I had the luck to be part of Dr. Wiedmann and Dr. Alcaine lab groups where you meet a lot of great people that help you to enrich your knowledge about dairy, by working and developing the specific topics of your interest.

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

Currently I’m working in the production area focusing mainly on the cheese area. Here our philosophy is to improve the process to achieve the best quality in the products, maintaining high standards related to food safety, reducing environmental impacts and creating healthy and nutritional products for the consumers.

How did your Cornell training impact your career in the dairy/food industry?

Cornell gave me some useful tools to improve my knowledge in all dairy related products and in general about food science.  Also, by working on research, I was able to realize the importance of critical thinking in any activity you do in industry, on how this affects the results of your processes. The staff and resources they have on campus gives you all the opportunities to succeed in any food related industry!

Name: Sara Gamaleldin
Title: SQF Practitioner at Old Chatham Creamery in Groton, NY

What is your background and how did you become interested in the dairy/food industry?

I grew up in Cairo, Egypt where food was an integral part of my culture, so I always knew I wanted to incorporate food into my career but was not sure how. I eventually started my undergraduate career in chemical engineering but soon fell in love with food science after taking the introductory class. I am grateful I made that decision because the switch allowed me to gain in-depth knowledge of the different facets of the food industry.

What was your Cornell experience like? (i.e., coursework, dairy related activities, internships, jobs, etc.)

During my undergraduate years, I had many opportunities to apply my knowledge in hands-on settings. I took part in internships including Product Development at Kraft Heinz and PepsiCo, and Procurement at Ithaca Kombucha Company. I was able to further develop my technical skills by joining the Abbaspourrad lab for three semesters. The projects I was involved in tackled stability of natural food pigments and their potential product applications. One of my fondest memories at Cornell was competing twice in the annual IFTSA & Mars product development competition. My teammates and I had the chance to create a new food product and develop it from the ideation stage all the way through marketing. I was able to immerse myself in those opportunities thanks to the guidance of my advisor, professors, and peers during my time at Cornell.

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

I am currently the SQF Practitioner at Old Chatham Creamery, an artisanal cheese company based in Groton, NY. Old Chatham Creamery has specialized in sheep yogurt, goat yogurt, and mixed milk cheeses for over 25 years. My current role focuses on ensuring that food safety is integral to our company culture. Some of my tasks include environmental monitoring, writing standard operating procedures, coordinating training, and developing documents and procedures to comply with SQFI and FSMA regulations. I really love how dynamic the position is; no two days are the same and I am constantly learning as new challenges arise. The free cheese is also an added perk!

How did your Cornell training impact your career in the dairy/food industry?

I could not be more grateful for the training and guidance I received at Cornell. My current position at Old Chatham Creamery allows me to directly apply the knowledge I acquired in the Food Safety class taught by Randy Worobo and Kimberly Bukowski. I was also fortunate to create lasting connections in the food industry through the Food Science department and am excited to keep learning throughout my career.

Yichang Liu, Analysis Methods R&D Expert at Yili Group

“Cornell means more than a great reputation and an easy start. Cornell taught me that food safety is essential and risks are controllable through our effort.”

What is your background and how did you become interested in the dairy/food industry?

I grew up in a small town in China and became interested in biological sciences since very young. At that time, the path was clear for a kid: to study hard, to gain great test scores, and to become a scientist doing cutting-edge research. Not until the 2008 melamine scandal, I realized that food safety matters in my and everyone’s daily life, but factories and farms still sounded too far away from my life. During college, I got the chance to study as an exchange student at the University of California, Davis where I learned how biological knowledge could be applied to food system improvement. It revealed to me the possibility of combining my interest in sciences and food safety.

What was your Cornell experience like? (i.e. coursework, dairy related activities, internships, jobs, etc.)

I entered the Ph.D. program of the Department of Food Science at Cornell with a focus on food microbiology and gained so much more than I’ve expected. In the Food Safety Lab, I have received great academic training and been supported to explore the basic scientific knowledge of food microbes by high-throughput sequencing. I not only developed my technical skills but also was involved in several industry-related research projects. Thanks to the cooperation between the FSL and many food companies including the Yili Group, my current employer, we never forgot to link our in-lab research with out-of-lab applications.

Cornell also offered a lot of professional activities. I’ve always been excited with Dairy Extension Workshops and activities, where I got to know the dairy industry from how to clean a niche, to make cheese, to overall quality management. I also conducted monthly environmental sampling in the pilot plant, which provided me hands-on experience of quality control in food plants. Alumni activities opened a window for me to the work life in the industry.

What I appreciate most about Cornell is its diversity and the opportunities provided. “Any person, any field”. As a graduate, I was sponsored to attend academic conferences like ASM Microbe to meet researchers from all over the world. During the SMART program, I went to Kenya to help local farmer groups to develop their multi-legume porridge mix and to provide business and quality training. I have visited food factories and farms for the 1^st time in my life, and soon 2^nd, 3^rd….

One thing at Cornell I feel ultimately grateful for is that for someone who jumps into a new field like food science to me, I could easily find some role models around me, my lab mates, professors, and everyone I met in the department showed me what a researcher/scientist/professional means. It pushes me to constantly improve myself to reach a higher standard set by those people I respect and love.

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

My current role is the Analysis Methods R&D Expert for the Yili Group in China. As the largest dairy company in China, Yili offers the most comprehensive range of products. In the department of quality management, I work as a microbiology expert to lead lab projects for advanced detection and analysis methods, as well as to provide technical support to factories all over China. Every time I solve a tech problem in the lab, or provide EMP training to the plant staff, I feel that I am doing the right thing to help our dairy food towards higher quality.

How did your Cornell training impact your career in the dairy/food industry?

I can’t imagine a better start point in the food industry than graduation from Cornell. After graduation, I returned to China to seek a job.  I got my first interview opportunity through a Cornell connection. Cornell means more than a great reputation and an easy start. Cornell taught me that food safety is essential and risks are controllable through our effort.   Everything I learned at Cornell, microbiological knowledge, lab management, plant experience, statistical methods, food processing, and regulations, prepared me to perform better in the industry.

Name: Miquela Hanselman

Title: Manager, Regulatory Affairs

What is your background and how did you become interested in the dairy/food industry?

I grew up on a dairy farm in upstate New York. This upbringing instilled in me a love for the dairy industry and an appreciation of where food comes from. I have always enjoyed being around animals and helping my family with chores, but I never felt like my calling was to return home to the farm. During college, I learned how my skills and interests could be best suited to serve the industry, and ultimately, to give back to my favorite people.

 What was your Cornell experience like? (i.e. coursework, dairy related activities, internships, jobs, etc.)

I received both a Bachelors of Science in Animal Science and a Master of Public Health from Cornell and I feel so incredibly grateful for all of the opportunities I had during that time. During my undergraduate career, I had many opportunities to travel and see the dairy industry in different parts of the world. These included participating in the Dairy Science club and going on the study trips to Italy, China and California and spending a summer learning the tradition of making Alp cheese on an Alp outside of Grindelwald, Switzerland. I also minored in global health which provided me with the opportunity to spend a summer in Zambia, working for CARE International, researching food insecurity and malnutrition.

I was also in Dairy Fellows and worked in the Food Safety and Milk Quality Improvement Lab throughout my undergraduate and graduate careers. Working in the lab gave me a new appreciation for the processing of dairy products, and the steps that must be taken to keep those products safe for consumption. I didn’t even know food safety was a field before joining that lab (don’t tell Martin) and ended up receiving an Honors in Research in Food Safety my senior year. It truly gave me a new perspective on what goes on with milk, and other products beyond the farm gate, and expanded my understanding of the food system.

After undergrad, I stayed at Cornell for two more years and completed my Master of Public Health with a concentration in Food Systems. During this time, I interned with the product research team at Dairy Management Inc. learning about the dairy checkoff program, the work that goes in to creating new dairy products, the dairy research centers, and how to communicate dairy’s story to general consumers. I also spent a semester in Washington, D.C. through the Cornell in Washington program and interned with my now employer, the National Milk Producers Federation on the trade team.

This is a very long list which can be summed up in to a few words- Cornell is so full of opportunities, and it will always continue to push you to be better, think harder, and expand what you already know.

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

I currently am the Manager of Regulatory Affairs for the National Milk Producers Federation. The National Milk Producers Federation represents dairy cooperatives, and their dairy farmer members on policy and regulatory issues at the Federal level. Being on the regulatory team, I work mostly with the executive branch agencies (USDA, FDA, and EPA) on proposed rules and policy changes that may impact a dairy farmer. This ranges from something like the working on the Dietary Guidelines to ensure that dairy’s health benefits are acknowledged and consumption recommended, on Bovine tuberculosis to develop policy priorities for its eradication, to providing input on the new Waters of the United States rule. I like to think that we work on a lot of topics that if we do our job right, dairy farmers won’t have to worry about, and if they do, will only make the industry stronger.

How did your Cornell training impact your career in the dairy/food industry?

When I first went to Cornell, I wanted to go in to the medical field but the opportunities and experiences while there, changed my whole path. I learned that I didn’t have to be a dairy farmer to still be in the dairy industry, and that I was very interested in the policies and regulations which did affect the dairy farmer. Cornell taught me that food safety is very important, about animal science, global and pulic health, and how everything from the environment to humans to animals all have an impact on each other. Moreover, particularly my experiences working in the MQIP lab, helped me gain both an industry and research perspective to bring with me to my now job and as I said above, rounded out my knowledge of the food system.  My experiences and opportunities at Cornell truly brought me to where I am today.