In addition to dairy processing, Connelly is involved with quality assurance and product development.
“I’ve learned so much about milk processing and production that directly correlates into a future field and career,” Connelly said.
Kniel explained that a UDairy Creamery internship is excellent preparation for future career success.
“We are so fortunate to have the incredible facilities at GFIL,” Kniel said. “To allow our students to engage in making ice cream, making cheese, helping to decide on the different flavors and to see the business aspect of it as well, it’s really invaluable.”
This rings true for Connelly, as she attained a research and development internship with fairlife at their Chicago, Illinois headquarters. Connelly will specialize in product development, an individual project and creating a new flavor for fairlife milk and protein shakes.
In addition to her classes and internships, Connelly took full advantage of her UD opportunities via an immersive study abroad program. In Italy, one of the world’s unofficial food capitals, she studied Italian Food Culture (SOCI 267) and Food and Agriculture (PLSC 167), and visited the Food and Agriculture Organization of the United Nations (FAO).