Eileen Bonville was a senior at Binghamton University in 2013 when her microbiology professor said the two words that would change her life: Greek yogurt.
“He told me the industry would be taking off in upstate New York and that I should get into it,” Bonville said. “I didn’t even know what butterfat was at the time.”
Bonville heeded that call and landed a job doing quality testing at an HP Hood plant that made cottage cheese and Greek yogurt. She learned on the job, but when she was promoted to supervisor in 2017, her bosses felt it was time for her to become educated in the real ins and outs of dairy science. For that, they sent her to the Cornell Dairy Foods Extension certificate program run by the Department of Food Science in the College of Agriculture and Life Sciences (CALS).
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