Combating Dairy Food Waste from Farm to Fork: On-Demand Symposium with the Dairy Foods Division
Combating Dairy Food Waste from Farm to Fork: On-Demand Symposium with the Dairy Foods Division
On-Demand Web Events Food Sciences
1.00 CH

The Dairy Foods Division is excited to present the Dairy eSummit in combination with a Micro-Internship competition. This unique event is, aimed at combatting food waste within the dairy food science community and will consist of two parts:


·        Online Symposium: The eSummit event will feature speakers from around the world presenting cutting-edge research and innovation on strategies to reduce dairy food waste.  During the engaging presentation, attendees will have the opportunity to pose questions to panelists and participate via poll.

·        Student Competition: After getting inspired by the speakers, students will be grouped into either of the two problem-solving tracks: New Product Development or Process Optimization.  Students will work in teams to refine their ideas while getting to network and receive feedback from dairy professionals.  At the end of the two-week competition, students will get the opportunity to practice pitching their concepts to a panel of mentors before final judging where winners will receive cash prizes.

  • List Price: Free
Meeting Details :

Speaker Infromation:

Gretchen Feldpausch is a registered dietitian, doctoral candidate, and research assistant at Iowa State University. While working on her Ph.D. in Nutritional Science and Sustainable Agriculture, she has used her education to develop a greater understanding of the intricacies and connections between nutrition, health, and environmental sustainability. Gretchen has developed curriculum and co-authored work on consumer food waste mitigation and is conducting research to understand the potential benefits of gardening on well-being during pregnancy. Growing up on a farm in rural Iowa, Gretchen plans to use lessons learned from her upbringing and her education to bridge the gap between agriculture and nutrition to support a healthier, more sustainable food systems for all.

Christina Campbell, PhD is a Registered Dietitian,  Associate Professor of Nutrition, and the Uelner Professor of Food Science and Human Nutrition at Iowa State University. She teaches courses on the prevention and treatment of chronic disease, the US Food System, and Reducing Consumer Food Waste.  Her primary research focus is on the promotion of healthy lifestyles during pregnancy to prevent chronic disease for mother and child. Additionally, she studies the intersection of food and peace in the context of promoting healthy lives and sustainable food systems. She’s passionate about connecting people with where their food comes from and how it’s grown as a way to foster personal well-being and planetary health.

Adam Wylie manages Leprino Food’s Global Responsibility business priority. Prior to dedicating his time to GR full time in 2021, he also managed environmental compliance at Leprino since 2013, before that at other companies mostly in heavy industry, and as a consultant. These days, he spends most of his time just trying to keep up with the daily change that is ESG/Sustainability.


Susan Mayer, CFS

As RTI Innovation Advisors’ technical food and agriculture industry lead,?Susan Mayer combines?problem-solving, strategic, and communication skills on projects and initiatives for ingredient and consumer product companies. Previously, Susan spent over 25 years managing product development, sensory evaluation, and quality system groups for food companies.  Susan has an M.S. in Foods from the University of Maryland, College Park, and is a Certified Food Scientist.  She also teaches social entrepreneurship at Rowan University. 

Emily Vernon

Ms. Vernon is an Innovation Advisor with RTI Innovation Advisors with technical expertise in microbial engineering, biomanufacturing, and food and agriculture. Her expertise in technology landscaping and scouting has helped innovation leaders in food and beverage companies and organizations accelerate the impact of their R&D and innovation programs, such as understanding how functional food ingredients can do more for consumers and identifying novel processing methods to enable new...

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