Graduate Student (M.S., Food Science)
- B.S., 2014, Food Science, Cornell University
Clint's graduate studies focused on both traditional and novel detection methods for coliforms, Enterobacteriaceae, and total Gram-negative organisms in dairy products. Additionally, Clint was investigating spoilage defects and detection methods related to yeasts and molds in yogurt. He graduated in 2016 and went to work with Kraft Foods.