The MU Dairy Products Evaluation Team grabbed third place overall at the National Dairy Products Evaluation Contest Nov. 4 in Chicago. The contest was hosted by the International Dairy Foods Association at the International Dairy Show.
Undergraduate members of the team include Madelyn Faust, senior in food science; Helena Gillette, junior in food science; and Sara Spoede, senior in food science. Alternates were Charles Hall, sophomore in food science; Molly Higgins, junior in food science, Abigail McNeill, sophomore in food science; and graduate student in food science, Emily O’Chiu. The team is coached by Richard Linhardt, coordinator of research operations, food science.
The team placed first in Cheddar Cheese, and second in Ice Cream and Yogurt. Madelyn Faust placed second in Cheddar Cheese, Helena Gillette fourth in Cottage Cheese, and Sara Spoede fourth in Ice Cream. Emily O’Chiu placed first in Cheddar Cheese and Ice Cream, second in Cottage Cheese, third in Yogurt and third overall.
In addition, the team traveled to Glenview, Ill., in October to compete in the Midwest Regional Dairy Products Evaluation contest hosted by Kraft. They placed third overall.