Madeleine Enriquez
Oregon State University
MS at OSU, advisor Joy Waite-Cusic
I am a master’s student in Dr. Joy Waite-Cusic’s laboratory studying the late-blowing gas defect in gouda and cheddar cheese. I plan to defend my master’s thesis in April 2025 and then pursue my PhD at Oregon State University starting in June 2025. I previously graduated from University of Connecticut with my B.S. in Animal Science with a minor in Food Science. Throughout my time at OSU I have been heavily involved in the Oregon Cheese Guild as well as the American Cheese Society where I educate and connect with artisan cheesemakers.
I am a master’s student in Dr. Joy Waite-Cusic’s laboratory studying the late-blowing gas defect in gouda and cheddar cheese. I plan to defend my master’s thesis in April 2025 and then pursue my PhD at Oregon State University starting in June 2025. I previously graduated from University of Connecticut with my B.S. in Animal Science with a minor in Food Science. Throughout my time at OSU I have been heavily involved in the Oregon Cheese Guild as well as the American Cheese Society where I educate and connect with artisan cheesemakers.
