The UW-River Falls Collegiate Dairy Products Evaluation Team recently earned top honors at the Collegiate Dairy Product Evaluation Contest national contest in Madison, Wisconsin.
Participants evaluate butter, cheddar cheese, cottage cheese, milk, yogurt, and ice cream against expert industry standards. For over 100 years, the contest has offered students real-world experience and valuable connections in the dairy industry.
Representing UW-River Falls were Food Science and Technology students Allison Paul, Nevaeh Bolinger, Makenzie Skibbie, and Noah Goodhue. They were coached by Dr. Grace Lewis, with assistance from Rueben Nilsson throughout the semester. The team spent months preparing and sharpening their dairy evaluation skills in anticipation of the competition.
Their hard work paid off with several impressive placements across multiple product categories. The team placed 3rd in butter, 2nd in cheddar, and 1st in cottage cheese. Allison Paul took 2nd place individually in cheddar and 1st in cottage cheese. Nevaeh Bolinger placed 5th in butter and 4th in cottage cheese on the individual leaderboard.
This marks the strongest showing to date for UW-River Falls in this contest.
