Graduate Student (Ph.D., Food Science)
- B.S., 2014, Biological Chemistry, Bates College
Sarah is currently working on a collaborative project with the University of Minnesota, investigating the relationship between farm bedding management practices and the presence of meso- and thermophilic spore formers in raw milk. She is also involved in the Voluntary Shelf Life program, working directly with New York State dairy processing facilities to improve milk quality and shelf-life. Prior to grad student life, Sarah worked for two years in QA at a dairy processing facility in Montana.