Tonya C. Schoenfuss, associate professor at the University of Minnesota Department of Food Science and Nutrition, will speak about her research, which focuses on cheese and dairy product health attributes and innovations, on Monday, April 10 at 7:30 p.m. in the Auditorium.
Schoenfuss' presentation is "Cheese Diversity - How Cultural Conditions Affected Chemistry and Microbiology". She teaches Food Quality, Food Product Development and Dairy Product Chemistry and Technology courses. Her interest in this field stems from raising goats in 4-H. After receiving her Ph.D. in Dairy Science from Louisiana State University, Schoenfuss was a food product develop for General Mills for 11 years and worked on Yoplait yogurt, international dough and pasta products, and fruit snacks.
She is an active cheese, ice cream and butter judge for regional and national organizations, and coaches the collegiate dairy product judging team at the University of Minnesota.
For more information on this event, please contact Normandale biology instructor Stephen Bartell at Stephen.Bartell@normandale.edu.