Staff

Stephanie Clark, ISU Creamery Director, envisions the Creamery as a place to prepare Iowa State students for careers in the food and dairy sciences. Her passion for dairy started as she grew up on small farm in Massachusetts, where she first started making cheese from milk of her dairy goats.Today, Dr. Clark is an internationally sought expert in dairy foods processing, safety, and quality. Along the way, Dr. Clark earned her Ph.D. in Food Science from Cornell University and was an Associate Professor at Washington State University. In Spring 2016, Dr. Clark was promoted to professor and awarded the Virginia M. Gladney endowed professorship, which she has used to launch the micro-creamery.

At Iowa State, Dr. Clark teaches courses in dairy products, scientific communication, and sensory evaluation of foods.She has been the research advisor of more than 35 undergraduate, 20 M.S., and six Ph.D.students. She has advised successful food product development and dairy products evaluation teams at WSU and at ISU.

Dr. Clark researches dairy products' chemistry, microbiology, processing and sensory evaluation. She is the Associate Director of the Midwest Dairy Foods Research Center and an active member of the American Dairy Science Association and the Institute of Food Technologists. She has been the technical advisor of the American Cheese Society Judging & Competition since 2011 and chaired the committee from 2016-2018.