Dr. Schoenfuss owes her love of milk and cheese to raising Nubian goats and dairy replacement heifers in 4-H in San Jacinto, California. She studied Dairy Science at Cal Poly, San Luis Obispo and studied her Junior year at Massey University, Palmerston North, New Zealand. She then received a Master’s in Food Science at Virginia Tech, Blacksburg, VA, and a Ph.D in Dairy Science from Louisiana State University. After graduation, she headed north to Minneapolis where she worked at General Mills for 11 years as a food product developer working on yogurt, dough, pasta and baked products, and fruit snacks. She decided to get back to work on cheese in 2008 at the U of MN. In addition to her research, Dr. Schoenfuss is the faculty advisor for the Joseph J. Warthesen Food Processing Center where companies can pay to use the facility for their development projects. She coaches the collegiate dairy product evaluation contest team, and teaches FSCN 1102 Food Safety, Risk and Technology, FSCN 4131 Food Quality, FSCN 4210 Taste of Germany and Switzerland Study Abroad, FSCN 5441 Food Product Development and FSCN 5541 Dairy Product Chemistry and Technology. Dr. Schoenfuss is also the Associate Director of the Midwest Dairy Food Research Center. She is a FSPCA Lead instructor for Preventive Controls for Human Food.