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Speakers are organized chronologically
Welcome
Welcome
John Chenoweth
interim chancellor, UW-River Falls
Mike Orth
dean, College of Agriculture, Food, and Environmental Sciences, UW–River Falls
Sierra Howry
professor, College of Agriculture, Food and Environmental Sciences, UW–River Falls
Opening panel: Developing wisconsin's next dairy leaders through the dairy innovation hub
Opening panel: Developing wisconsin's next dairy leaders through the dairy innovation hub
Armstrong is a PhD student at UW-Madison. As part of the Food Science PhD program, he studies membrane filtration technologies and their applications to dairy stream byproducts and their subsequent nutritional potential. He works closely with both the food science department as well as the nutritional science department at UW-Madison. He is also an active officer in the Wisconsin National guard. His past academic experiences include a B.S. in Microbiology and certificate in fermented foods and beverages both from UW-Madison. He also completed the UW PREP post bachelor's program upon returning from army duties to an academic path. His hobbies include curling, rugby, and golf. He was team captain for the UW curling team winning college nationals in 2024.
Krahn is a master’s student at the University of Wisconsin-Madison where she studies Life Sciences Communication and Sustainability. Her graduate research explores how messages about sustainable practices are communicated to dairy farmers across the U.S. dairy industry. In addition to her academic involvement, she has served in various communication roles, supporting farmer-facing sustainability initiatives, including being the project assistant for the Dairy Innovation Hub.
Kylie Beilke –kylie.beilke@my.uwrf.edu
Kylie Beilke is a senior at the University of Wisconsin–River Falls, pursuing a degree in Equine Animal Science with a Pre-Veterinary emphasis and chemistry minor. Originally from Hortonville, WI, Kylie’s agricultural roots trace back to her great-grandparents’ production farms, which are no longer active. Her passion for the industry was reignited through volunteer work with animals.
Kylie is actively involved in campus life and research. She assists Dr. Maria Fuenzalida Valenzuela with ongoing research and holds leadership roles as President of the Chancellor’s Student Ambassadors, Treasurer of the Collegiate Farm Bureau, and Secretary of the Horseman’s Association, among other organizations.
Krajco attends the University of Wisconsin-Platteville and is pursuing a double major in Environmental Horticulture and Soil and Crop Science with an emphasis in agronomy. She recently had the opportunity to intern with Dr. Joseph Sanford and research the efficacy of biochar covers as a method of reducing greenhouse gas emissions from manure storages.
Growing Farm Business and COmmunities & Stewarding land and water resources
Growing Farm Business and COmmunities & Stewarding land and water resources
Zeng is an assistant professor of agricultural engineering at UW–River Falls. He is a licensed professional engineer with expertise in the areas of machinery systems modeling, testing, automation, and numerical simulation.
Project summary: Wisconsin dairy farms rely on high-quality feed to keep their animals healthy and productive, but current methods for improving forage digestibility are often too expensive or impractical. This project aims to create a Dairy Forage Fractionation (DFF) system that effectively separates parts of forage, like protein-rich alfalfa leaves from fiber-heavy stems or energy-rich corn grain from stover, to improve feed quality and reduce costs. Researchers have designed a concept for the system and are refining it through engineering studies and farm surveys, with initial results showing strong interest but concerns about wet material separation and affordability. The next phase will focus on improving efficiency, analyzing economic benefits, and assessing commercial viability. By combining engineering innovation with practical farm needs, this project seeks to create a practical solution that supports Wisconsin’s dairy industry and promotes farm sustainability.
Azhar Uddin – azhar.uddin@uwrf.edu
“Feasibility assessment for establishing a choice and sensory evaluation lab (CSEL) at UW-River Falls”
Uddin researches critical trends in Wisconsin dairy farming, particularly farm expansion and exit patterns, and their impact on local communities and businesses. Additionally, he is working to enhance UWRF’s ability to support dairy processors through the potential establishment of a choice and sensory evaluation lab.
Beyond research, Uddin is committed to outreach that bridges the gap between academic findings and practical applications for farmers and industry professionals. His work aims to strengthen farm resilience, promote economic sustainability, and contribute to the continued growth and success of rural communities.
Project summary: This project explores the feasibility of establishing a Choice and Sensory Evaluation Lab (CSEL) at UW–River Falls to support research, teaching, and industry collaboration. The lab would help Wisconsin’s dairy and food industry stay competitive by providing sensory evaluation and consumer preference analysis, guiding product development and market alignment. Beyond benefiting industry partners, the lab would enhance student learning by integrating hands-on research in food marketing, sensory science, and consumer behavior. Additionally, faculty research on food choice, market trends, and sensory methodologies would be strengthened through interdisciplinary collaboration. This initiative also aligns with the priority of the Dairy Innovation Hub to support farm businesses and communities by ensuring dairy producers and processors have access to consumer-driven insights, fostering economic resilience. The study will assess infrastructure feasibility, industry demand, commercialization potential, financial viability, and academic integration to determine whether the lab can be a sustainable addition to the university’s resources.
Zifan Wan – wanzi@uwplatt.edu
“Improving the growth of alfalfa with plasma activated water: a potential eco-friendly pesticide”
Wan is an assistant professor of animal and dairy science at UW–Platteville. Her primary research interest is in the application of non-thermal technologies for enhanced food safety and quality to achieve sustainable manufacturing goals. In addition, her research focuses on the utilization of food by-products and wastes for production of value-added ingredients. Wan’s position is funded by the Dairy Innovation Hub.
Project summary: Alfalfa is a crucial crop for Wisconsin’s dairy farms, but insect pests like the alfalfa weevil can cause serious damage, leading to lower yields and higher feed costs. To help farmers manage pests without relying on chemical pesticides, this project is testing an eco-friendly solution called Plasma-Activated Water (PAW). Made by treating water with cold plasma, PAW creates natural compounds that may help strengthen plants and boost their ability to fight off pests. Wan and Sanford will explore whether PAW can serve as a safe, effective alternative to traditional pesticides, helping protect soil and water while supporting healthy crops and strong dairy farm economies.
Enriching human health and nutrition & Ensuring animal health and welfare
Enriching human health and nutrition & Ensuring animal health and welfare
Maria Jose Fuenzalida – maria.fuenzalidavalenzuela@uwrf.edu
“Management and housing practices related to bulk tank milk butterfat and protein concentration in WI dairy herds"
Fuenzalida's main research goal is to understand the impact of an intramammary infection on fertility, milk production, milk quality, and animal health. The second goal that guides her research is to determine appropriate and effective strategies to prevent and control an intramammary infection. Her position is funded by the Dairy Innovation Hub.
Project summary: Over the years, U.S. dairy farmers have significantly improved milk production and enhanced milkfat and protein levels, key components for high-quality dairy products like cheese. In Wisconsin, where dairy is a cornerstone industry, evolving consumer preferences, such as the renewed demand for whole milk, have prompted farmers to adjust their practices. While much research exists on milk quality, there is limited understanding of how specific management and housing strategies impact milkfat and protein concentrations. Wisconsin dairy farms vary widely in their feeding approaches, herd sizes, housing methods, and technological use, all of which influence milk composition. This project aims to identify and analyze the best practices that contribute to higher butterfat and protein levels, focusing not just on whether farmers adopt these strategies but on how they implement them. By bridging this knowledge gap, this project can help dairy farmers optimize production and develop research-based educational programs that support sustainability and profitability within Wisconsin’s dairy industry.
Lautaro Rostoll Cangiano – lautaro.rostollcangiano@wisc.edu
“Exploring the potential of fresh colostrum on immune development and health in dairy calves"
Rostoll Cangiano is an assistant professor of animal and dairy sciences at UW–Madison. His research focuses on dairy cattle immunology and host pathogen interactions for improving animal health and welfare. Rostoll Cangiano’s position is funded by the Dairy Innovation Hub.
Lewis is an assistant professor of animal and food science at UW–River Falls who specializes in dairy processing. Her research interests include processing interventions to improve dairy protein functionality, dairy food byproduct enhancement and utilization, high-pressure technologies, and nanoparticles, emulsions and foams. Lewis’s position is funded by the Dairy Innovation Hub.
Project summary: Parenteral nutrition (PN) is a lifesaving strategy that provides intravenous nutrients in patients who cannot feed via the gastrointestinal tract due to trauma, surgery, intestinal inflammation or obstruction, or premature birth (over 300,000 patients a year in the United States). Lipid emulsions are essential components of PN, yet current formulations often contribute to adverse outcomes in patients, such as inflammatory responses. Milk lipids, which are readily available, relatively inexpensive, and have a broad FA profile, might be a solution to remedy this important PN formulation barrier.
Tours: Dairy Innovation Hub and related investments at UW-River falls CAMPUS
Tours: Dairy Innovation Hub and related investments at UW-River falls CAMPUS
Stop 1: Dairy Pilot Plant
Rueben Nilsson & Grace Lewis
Attendees will be able to engage with a tour of the Pilot Plant and also participate in discussions regarding how Hub-funded research has impacted the plant. The tour will be guided by Rueben Nilsson, Dairy Pilot Plant manager, and Grace Lewis, UW-River Falls assistant professor, with research interests in processing interventions to improve dairy protein functionality, dairy food byproduct enhancement and utilization, high-pressure technologies, and nonoparticles, emulsions, and foams.
Stop 2: Meat Plant
Ryley Rehnelt & Arquimides Reyes
The tour will be guided by Ryley Rehnelt and Arquimides Reyes. Rehnelt is the UW-River Falls Meat Plant Manager, and Reyes, UW-River Falls assistant professor with research focuses on pre-harvest food safety, impact of management strategies on cattle efficiency and product quality, and processed meat and product development. Tour attendees will have the unique opportunity to tour the facility and engage in a Hub-funded research display and discussion.
Stop 3: Humane Handling Institute
Karly Anderson
Kurt Vogel
Ashlynn Kirk
Michaela Hoffelmeyer
Tour attendees will engage in a discussion and overview of the Institute and its research. The discussion and tour will be led by Karly Anderson, HHI scientist and trainer; Ashlynn Kirk, HHI program manager; Kurt Vogel, HHI director; and Michaela Hoffelmeyer, assistant professor at UW–Madison.
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