About the Author

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Stephanie Clark is the Virginia M. Gladney Professor of Food Science and Human Nutrition at Iowa State University. She also serves as Associate Director for the Midwest Dairy Foods Research Center and Iowa State University Cremery.MaryAnne Drake is the William Neal Reynolds Distinguished Professor of Food Science at NC State University. Floyd Bodyfelt is a Professor Emeritus in the Department of Food Science and Technology at Oregon State University.Kerry Kaylegian is an Associate Research Professor in the Department of Food Science at Penn State University.