MS at OSU, advisor David Dallas
Ever since high school, I have been fascinated by dairy, especially fermented foods. I am intrigued by the notion that I could create my own yogurt and cheese with very few ingredients, simple equipment, and a practice in patience. As I pursue my Masters degree in Food Science with an emphasis on starter cultures and dairy fermentation, I have been working to further understand how different starter cultures contribute to bitterness in aged cheeses.