Sam Clarke
Utah State University
MS at USU, advisor Taylor Oberg
I’m currently finishing up my master’s in Food Science. As a food science student I have participated in a variety of dairy research projects involving Cheddar cheese microbiology, natural stabilizers in ice cream, and metabolomics of acid whey from Greek yogurt. I have also participated in the Idaho Milk Processors Association New Dairy Product Development competition since 2019 where I helped my teams win Second Prize (2019) and then three Grand Prizes (2022, 2023, and 2024). Most recently, we developed a cannoli inspired cookie and dip combo called Cache’s Cookies. My true passion in food science lies in developing new and innovative foods that everyone can enjoy!
I’m currently finishing up my master’s in Food Science. As a food science student I have participated in a variety of dairy research projects involving Cheddar cheese microbiology, natural stabilizers in ice cream, and metabolomics of acid whey from Greek yogurt. I have also participated in the Idaho Milk Processors Association New Dairy Product Development competition since 2019 where I helped my teams win Second Prize (2019) and then three Grand Prizes (2022, 2023, and 2024). Most recently, we developed a cannoli inspired cookie and dip combo called Cache’s Cookies. My true passion in food science lies in developing new and innovative foods that everyone can enjoy!
