Mentors, Milk & Dairy Innovations: Creamery Creations to Sensory Science | Dr. Stephanie Clark | iNNOVATION Insights | Ep. 69

What does innovation look like in food science, dairy research, and mentorship?

In this episode of iNNOVATION Insights, host Dr. Eulanda Sanders interviews Dr. Stephanie Clark, a nationally recognized food scientist and dairy researcher with over 30 years of experience in dairy chemistry, microbiology, processing, and sensory evaluation.

Dr. Clark shares her journey from growing up in 4-H on a small farm to becoming a leader in dairy science and higher education. She reflects on discovering food science “by accident,” building hands-on learning environments, and leading the revival of the Iowa State University Creamery—a project that blended innovation, storytelling, student leadership, and industry collaboration.

⚫This episode explores:

◾How mentorship shapes the next generation of scientists

◾What it takes to build experiential learning environments like a university creamery

◾The role of sensory evaluation in product development and food quality

◾Research insights from dairy science, goat milk, and milk quality studies

◾How innovation happens at the intersection of science, creativity, and problem-solving

◾Why asking “why” is one of the most powerful leadership tools in STEM

Dr. Clark also discusses emerging trends in food science, including protein-forward products, clean labels, sustainability in frozen foods, and how dairy innovation can support health, wellness, and environmental goals.

Whether you are a student, educator, researcher, or innovator, this conversation offers practical insights into how innovation unfolds in real-world science, education, and industry.