Rachel studies sporeforming bacteria from the farm level to the finished product. Her project's goal is to give farmers clear and feasible management practices that they can use to reduce sporeforming bacteria in raw milk and hopefully increase the shelf life of dairy products.
Education
B.S. in Biology with minor in Animal Science, Cornell University 2013
Cornell food scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria -- suggesting that criteria needs updating.