Dr. Katie Barry is a Product Development Scientist at International Ingredient Corporation. Her responsibilities include upcycled ingredient development for pet food and livestock feed, product technical support, and export product registration. Katie has more than 15 years of academic and industry experience in the areas of basic and applied research for pets and product development.
Dr. Barry earned her B.S., M.S., and Ph.D. degrees in Animal Science from University of Illinois at Urbana-Champaign. After completing her degree work, she held multiple roles with Mars Petcare and has been an independent consultant to the pet food industry.
Donna Berry is the owner of Dairy & Food Communications, a company that specializes in business-to-business writing, speaking and consulting projects in the dairy, beverage and food industries. She has a Bachelors Degree in Food Science from the University of Illinois and product development industry experience with Kraft Foods. She has been writing for the dairy trade since 1993; she opened her own business in 2000.
Donna has been tracking consumer behaviors and food trends, with an emphasis on dairy, for 30 years. She currently writes for numerous trade publications, including Food Business News, Dairy Processing, Meat & Poultry, Baking & Snack and Pet Food Processing. Until February 2012, she had been the ingredient technology editor and new products trend tracker for Dairy Foods magazine.
After 18 years on Dairy Foods, she decided it was time to share her knowledge via other publications and media channels. Almost immediately she started her own website, aptly named BerryOnDairy.com, which includes an email newsletter called Daily Dose of Dairy that focuses on innovations in dairy products and related beverages.
Donna is a native of Chicago and still lives in the city. She enjoys exploring the growing foodie scene in The Windy City as well as while traveling, both domestically and abroad. She makes grocery store visits a priority in every city she visits, which enables her to be an authority on ingredient technology and new product trends.
Kimberlee (KJ) Burrington is the Vice President of Technical Development of ADPI. Prior to joining ADPI, KJ served as the Ingredient Applications Program Coordinator for the Wisconsin Center for Dairy Research (CDR). She has over 25 years of experience in product development including her past positions at Ridgeview Industries, the Keebler Company, and as a consultant to the baking industry. KJ has served as a member of ADPI’s Center of Excellence since its inception in 2012
In her previous position at CDR, she provided technical support for U.S. dairy processors and end users on dairy ingredient functionality and applications. She also provided technical expertise for food companies internationally through visits and seminars in conjunction with the U.S. Dairy Export Council (USDEC) to countries such as Mexico, Latin America, China, South Korea, Japan, Vietnam, and Thailand. KJ has also been an instructor/presenter in various ADPI events and activities.
KJ Burrington holds a Bachelor of Science and a Master of Science degree in Food Science from the University of Wisconsin-Madison. She is also an IFT Certified Food Scientist.
Dr. David Clark, founded the consultancy company, Bovina Mountain Consulting LLC, and specializes in the nutritional and functional aspects of dairy ingredients in high value markets. He can assist ADPI members with projects involving strategy development, regulatory support (e.g. GRAS notification), new product development, infant and medical nutrition formulation support and market research assistance.
David has a B.Sc. in Biochemistry and received his Ph.D. from National Institute for Medical Research in London, UK. He has over 30 years of experience in the dairy industry, and held senior and executive positions at DMV and FrieslandCampina. He is the author of over 100 peer-reviewed publications on dairy ingredients, and has worked with clients in the US, Europe and Asia.
Craig Deadman is the Head of Business Development for the Dairy Goat Cooperative located in Hamilton, New Zealand. Prior to this Craig lived in Viroqua Wisconsin working for Organic Valley as the Director of International Sales for three years and also served as a Director on the US Dairy Export Council during this time. Before moving to the USA Craig lead the Organic Dairy Business for Fonterra for 14 years. International Dairy is a real passion for Craig and he really enjoys working with people from a wide range of cultures for commercial success.
Jessie Deelo founded Deelo Consulting Services to design strategies for agricultural systems change. Building off her career as a commercial farmer, Extension specialist and industry consultant, she integrates expertise in sustainable agriculture, corporate impact programs, food systems and strategy development. Ms. Deelo works with food companies, suppliers, farmers and NGOs to manage sustainability risks and advance market opportunities. Through analysis of landscape, markets, cultures and stakeholders, Jessie develops strategic frameworks and roadmaps for market- and place-based regenerative agriculture.
Ms. Deelo has sector expertise in North American dairy, grains and oilseeds, and organic and regenerative agriculture. She also has experiential knowledge of small- to mid-scale organic horticultural production. Her graduate school training in International Agricultural Development from the University of California-Davis shapes her approach to supply chain sustainability for global markets.
Sara Dorland, is the managing partner at Ceres, a company specializing in providing risk management, market research and financial consulting services to agriculture and food-based businesses. Sara works throughout the dairy supply chain including dairy producers, cooperatives, manufacturers and consumer products companies. Her interactions have involved a broad array of hedging activities, go to market techniques, as well as education, analysis and consulting on a wide variety of dairy industry topics.
Sara lives with her husband and two daughters in Hailey, Idaho.
MaryAnne Drake, PhD, is an internationally recognized expert in dairy flavor. She has been at North Carolina State University since 2001 where she is currently a William Neal Reynolds Professor, and Director of the Sensory Service Center, and Director of the Southeast Dairy Foods Research Center (SDFRC).
Research in her program is focused on sensory analysis and flavor chemistry of dairy products and ingredients, how flavor varies with processing and storage and how these parameters relate to consumer perception. Qualitative market research, descriptive analysis, consumer testing, and preference mapping are all used. Instrumental analysis techniques including gas chromatography/olfactometry, gas chromatography/mass spectrometry, and liquid chromatography and are used to relate sensory properties to the chemical components of foods. Fundamental research on methods development is conducted as well as the application of these techniques to solve industrially relevant problems.
MaryAnne has a BS in Biology from Central Washington and earned a MS and PhD in Food Science from Washington State University.
Nana Farkye, PhD received his BSc (Hons.) in Biochemistry & Nutrition from the University of Ghana and earned his MS and PhD in Food Science & Nutrition from Utah State University, Logan, UT. He is currently a consultant to the dairy industry and a professor emeritus of Dairy Science at California Polytechnic State University, San Luis Obispo. Nana taught undergraduate and graduate level courses in dairy chemistry, milk processing, and cheese and fermented dairy foods during his tenure at Cal Poly. He supervised and advised undergraduate senior projects, graduate student thesis projects and postdoctoral scientists from grants received from industry, trade groups and associations, and government agencies.
Nana has authored or co-authored numerous peer-reviewed publications, including book chapters and encyclopedia articles in areas of his academic interests including dairy enzymology, dairy processing, fermented dairy foods, specialty cheese manufacture and technology, cheese ripening, use of starters to effect flavor development in dairy foods and dairy foods safety. He has served as a judge at the American Cheese Society cheese contest, U.S. Championship Cheese Contest and World Championship Cheese Contest. Nana also frequently volunteers for USAID-funded international assignments in cheese and dairy foods technology transfer around the globe.
Dr. Frank is the V.P. of Nutrition and Product Development at International Ingredient Corporation. His primary responsibilities are to provide technical leadership in the areas of product development, product registrations, creation of product literature, and assist with domestic and international sales. Dr. Frank has over 20 years of academic and industry experience in the areas of basic and applied research, product development, and international technical support.
Dr. Frank earned his B.S. and M.S. degrees in Animal Science from Purdue University and his Ph.D. in Swine Nutrition from the University of Missouri. He also trained as a Postdoctoral Fellow with the U.S.D.A./Agricultural Research Services in the Children’s Nutrition Research Center at the Baylor College of Medicine in Houston, Texas. After completing this fellowship, Dr. Frank worked at the University of Arkansas as a Research and Teaching Associate focused in the areas of swine nutrition and immunology.
As Vice President of Product Research at Dairy Management Inc., Rohit leads National Dairy Council research programs in important areas such as milk powders, whey and milk protein ingredients and dairy co-products at major Universities to drive dairy innovation and sales on behalf of America’s dairy farmers.
Rohit has 15 years of dairy foods R&D experience in industry and academia combined. During his tenure, Rohit worked at various leading dairy and food companies such as Nestlé USA, Bongards MN, and Kerry Americas where he provided R&D leadership towards cheese and dairy ingredient-focused innovation.
Rohit received his B.S. in Dairy Technology from National Dairy Research Institute, Karnal, India and his M.S. and Ph.D. in Food Science with an emphasis on dairy science and technology from University of Minnesota.
A summer internship with DFA in spray drying sparked this UW-Madison Food Science Alumni’s passion for a career in process technology. Katharine currently works as a Process Technologist for DFA, serving as the subject matter expert for cheese and specialty powders. Her focus is on process optimization to improve capacities and product quality on a vast range of products, lead commercialization/scaleup of new products, and serve as a resource for training across leadership and operations. Katharine has travel across the country to aid in a vast array of trials to expand DFA’s spray drying capabilities.
Mike McCully owns The McCully Group, LLC, a firm that provides strategic consulting services to dairy and food companies. The McCully Group has worked with many of the top dairy and food companies in North America as well as major global food companies. Client projects include business analysis, procurement and supply chain strategies, market research, and commodity risk management. In addition, The McCully Group has provided subject matter expertise for global consulting companies, private equity firms, and Wall Street investment banks. Mike has spoken at numerous conferences around the U.S., Europe, and Asia. Prior to starting The McCully Group, Mike worked for over 15 years at Kraft Foods where he held management roles in dairy, meat, and grain purchasing.
Mike has worked on many dairy industry issues and served on the Board of Directors for International Dairy Foods Association’s (IDFA) Milk Industry Foundation, IDFA’s Dairy Ingredients board, and the Dairy Institute of California. He has been a member of IDFA’s Legislative Oversight and Farm Bill committees, the National Cheese Institute’s Economic Policy and Legislative Committee, and the California Dairy Institute’s Producer Relations committee. He is also a member of American Dairy Products Institute Center of Excellence.
Mike grew up on a grain and beef cattle farm in north central Illinois and remains active in the beef industry through his partnerships in purebred Angus and Hereford cattle. He has a Bachelor’s degree in Agriculture from Western Illinois University and a Master’s degree in Agricultural Economics from the University of Illinois.
As Vice President of Product Research at Dairy Management Inc., Hari leads various product research programs in cheese and dairy beverages. Hari also coordinates activities across the different dairy centers and application labs that are a part of the nationally coordinated network of technical centers to drive dairy innovation and sales on behalf of America’s dairy farmers.
Hari has more than 16 years of experience in academia and industry, most recently at PepsiCo leading beverage innovation efforts. He also has experiences with Nestle and the National Dairy Development Board in India.
Hari received his B.S. in dairy technology followed by his M.S in Dairy chemistry from National Dairy Research Institute, Karnal, India. He has a Ph.D. in dairy manufacturing from South Dakota State University.
Steve Patience is the Managing Director of Dairy Trade USA, based in Yulee, Florida. DTUSA was formed in June 2018 and is a partnership between Tyers Foods, FoodTec Canada and Steve.
Prior to starting DTUSA, Steve was VP of Ingredients for Tillamook County Creamery Association, Director of National Sales for Darigold and Executive Manager – Trading for Fonterra USA.
Before moving into sales and marketing of dairy ingredients, Steve was Director of Operations for Land O’Lakes East, based in Carlisle PA. Steve’s operations and sales experience, in both domestic and international markets fuels his passion for dairy and working with people from around the world.
Matthew Pikosky, PhD, RD, is Vice President of Nutrition Research for the National Dairy Council. He has over 15 years of nutrition research and scientific communications experience across government, non-profit and food and beverage industry. In his current role, Matt leads the Dairy Protein research program, the goal of which is to build the scientific evidence supporting unique consumer focused benefits of milk and dairy protein ingredients to strengthen marketplace positioning and catalyze industry innovation. Matt also works with leaders in the food and beverage industry to provide nutrition guidance to help drive menu and product innovations featuring dairy.
Prior to joining the National Dairy Council, Matt served as a Senior Scientist in the Applied Medical Nutrition Science group at Nestlé Health Science, was the Director of Research Transfer and Vice President of Scientific Affairs for Dairy Management Inc. and served as a Research Physiologist at the U.S. Army Research Institute of Environmental Medicine.
Matt holds a Bachelor’s degree in Nutrition, a Master’s degree in Exercise Physiology and a Ph.D. in Nutrition all from the University of Connecticut, where his research focused on defining optimal protein intakes for endurance athletes and physically active adults.
Anand Rao joined Agropur’s US Operations in August 2016 to lead the Innovation and Product Development efforts in the Ingredient division. Prior to joining Agropur, Anand was the Technical Services Director at Fonterra North America, supporting the sales teams and customers. Anand’s career includes various roles – Director of Technical Sales at Edlong Dairy Flavors, Director of Quality and Technical Services at Davisco Foods, and Assistant Professor of Food Science at University of Wisconsin-River Falls.
Dr. Rao received his Ph.D. in Food Technology from Iowa State University and Master’s degree in Dairy Science (Manufacturing) from South Dakota State University. He received his BSc in Dairy Technology in India.
For over 25 years, Scott Sexton has been a well-known and well-respected entrepreneur and innovator in the ag and food technology industry. As chief executive officer of Dairy.com, the leading provider of software, risk management, and market intelligence solutions for the dairy industry, he is a driving force in digitally connecting the supply chain and empowering it to feed a growing world.
In addition to guiding Dairy.com’s growth from a simple idea to over 400 employees, he also serves on multiple boards, committees, and at educational institutions, including his alma mater, Baylor University. He was named by Dallas Business Journal as one of the top technology leaders in the city and landed Dairy.com on Deloitte’s Technology Fast 500™.
Sexton holds a Bachelor of Business Administration (BBA) from Baylor, where he played Division I basketball. He and his wife live in Dallas with their three teenage daughters.
Karen Smith, PhD recently retired from the Center for Dairy Research-Madison, WI, where she helped develop, organize and taught short courses for the Center and individual companies. Karen worked on applied research projects in areas of membrane processing of acid whey and drying differences based on type of whey. She also developed reference materials for the dairy industry on topics such as the Dry Dairy Ingredient Handbook, Annatto and Color Removal, and Dust Fires and Explosions. Prior to her time at CDR, Karen held positions with Schreiber Foods, Dietrich‘s Milk Products and Wisconsin Whey.
Karen’s expertise is in dairy processing and troubleshooting especially as it relates to the use of membrane systems, evaporators and dryers in the production of dairy ingredients. She has experience in the production of lactose, whey protein concentrates and milk protein concentrates.
She holds B.S., M.S. and Ph.D. degrees in Food Science from University of Wisconsin-Madison.
Patti Smith is a business leader with 30 years of progressive leadership experience in the food ingredient and dairy industries. In June 2020, she became the CEO of DairyAmerica. Prior to DairyAmerica, she was CEO of Valley Milk, LLC, as well as, having held several executive level positions within global organizations including Fonterra and Roquette America.
As a business leader, she is active in industry and national organizations. In addition to industry organizations, Patti is an active member in local organizations within California’s Central Valley. Her educational background includes a Bachelor of Science in Food Technology from Iowa State University. Patti has been married for 33 years, has one daughter, and two grandchildren. She loves spending time outdoors and most of all, spending time with the grandkids.
Marianne recently retired as the Dairy Safety and Quality Coordinator for the Wisconsin Center for Dairy Research. She has over 35 years of experience in dairy food safety, butter grading and dairy manufacturing including her past positions working for USDA-Dairy Division and Land O’ Lakes.
Marianne coordinated the only Butter-makers Workshop held in the US. The workshop is a two-day course that covers a variety of topics including butter manufacturing, cleaning and sanitation, packaging, sensory evaluation and food safety. Marianne can answer questions regarding quality and processing issues, regulatory requirements of grading butter, and food safety of butter.
Marianne has trained dairy manufacturers in PCQI and dairy food safety, performed third party audits, acted as a liaison between government agencies and industry, and assisted in implementation of food safety plans.
Marianne received the 2020 American Cheese Society Lifetime Achievement Award and the 2021 WCMA Babcock Award. Marianne holds a Bachelor of Science in Food Science from the University of Wisconsin-Madison.
Joseph Spicer, Client Success Manager at Innova, has a bachelor's degree from University of California, Davis and has 13 years of experience in the Food & Beverage industry. Joseph has a proven track record in helping companies innovate in the food and beverage space, managing client accounts and fostering strategic partnerships. Leveraging his industry experience, Joseph is committed to offering Innova’s customers a holistic perspective of their market and empowering them to make business decisions with confidence.
Chris has over 25 years of experience in implementing and managing dairy industry regulatory and service programs. He is a Kentucky native who began his career with 21 years of service at the University of Kentucky’s Division of Regulatory Services where he served as a field specialist and Coordinator of their Milk Regulatory Program. In 2011 he moved to the USDA’s Atlanta Milk Market Administrator’s office where he served as Associate Market Administrator. After 5 years in the Atlanta area, he began working with USDA’s Dairy Standardization Branch and he accepted the position of Branch Chief in 2016. In this role, he is involved in policy development and international trade oriented issues, serving as the U.S. Delegate to the Codex Committee on Milk and Milk Products. Throughout his career, Chris has been active in a number dairy industry and public service organizations.
Education: BS Agriculture, 1988, MS Agriculture 1990 both from Western Kentucky University
Dr. Moises is Vice President of Nutrition Research at the National Dairy Council (NDC). At NDC he serves as the subject matter expert (SME) on whole-fat dairy foods, cardiometabolic health, milkfat ingredients, inflammation and cognition. As SME lead, his main role is to strategically define, develop and manage the research needed to build our scientific understanding about the role that dairy, whole-fat dairy foods as well as milkfat ingredients play on cardiometabolic health, inflammation and cognition. Advancing the science on these areas will ultimately help better position dairy and whole-fat dairy foods within dietary recommendations and stimulate product innovation.
Dr. Moises earned his bachelor’s degree in Biochemical Engineering with major in biotechnology and food sciences at the Instituto Tecnologico de Colima, Mexico. He later obtained a Master’s degree in Biochemical Engineering at the Instituto Tecnologico de Veracruz, in Mexico. He earned an additional Master’s degree as well as a Doctoral’s degree in Nutritional Sciences at the University of Connecticut, USA.
Dr. Moises possess a strong research and educational background on lipid and macronutrient metabolism, and overall in human nutrition and its implications with cardiometabolic diseases (e.g. cardiovascular diseases, type 2 diabetes, obesity and metabolic syndrome); his research experience also comprises areas of food sciences, processing of vegetable oils as well as mitochondrial DNA damage and its connection with mitochondria and cardiac dysfunction.
Dr. Moises has authored and co-authored more than 20 peer-reviewed scientific articles and has written book chapters in the area of dairy foods and human health.
Additionally, he previously held research scientific positions at the Linus Pauling Institute at the Oregon State University, and at the School of Medicine at the University of California in San Diego. He is active member of scientific organizations such as the American Society for Nutrition, American Oil Chemistry Society, International Society for Atherosclerosis among others.