Stephanie Clark, PhD

After earning a B.S. (Animal Science), and M.S. and Ph.D. (Food Science) from Cornell University, Stephanie Clark started her professional career in the Department of Food Science at Washington State University (WSU) in 1998.  She transferred to the Department of Food Science and Human Nutrition at Iowa State University (ISU) in 2009.  Dr. Clark recently retired from ISU (2023).

At WSU and ISU, Dr. Clark taught courses related to dairy foods, sensory evaluation of foods, and professional skills (scientific writing and speaking).  Her research broadly ranged from cow to consumer, including dairy animal science; dairy food chemistry, microbiology, processing and sensory evaluation; as well as consumer insights related to dairy science.  One of Dr. Clark’s most profound accomplishments was re-establishment of the ISU Creamery (2020) after a 50-year hiatus.  Additionally, her dedication ensured publication of the second (2009) and third editions (2023) of The Sensory Evaluation of Dairy Products.  She has been invited to speak or provide expertise in dairy foods throughout the U.S., as well as Armenia, China, India, Kosovo, and Mexico. 

Dr. Clark is currently a consultant to the dairy industry, runs a business that provides professional development services to food scientists, and serves as an affiliate faculty member in the department of Chemical and Materials Engineering at New Mexico State University.  She recently joined the ADPI team (2024) as the Manager of Academic Engagement.