Clay Detlefsen is senior vice president, regulatory and environmental affairs and staff counsel for the National Milk Producers Federations, Arlington, Va. Previously, he was a vice president at the International Dairy Foods Association, Washington, D.C.
Karen Giles-Smith is a registered dietitian in Michigan with 23 years experience in the field of nutrition including clinical dietetics, nutrition education, and broadcast and print communications. She earned a master of science in human nutrition from Case Western Reserve University, Cleveland, and a bachelor of science in food science and nutrition from Marygrove College, Detroit. Karen blogs at www.thewellnesswriter.com/blog.
Managing Editor Sarah M. Kennedy has a diverse media background, which includes website editing, digital marketing and features writing. Sarah contributes to Dairy Foods magazine, manages the Eat.Drink.Dairy pages, the website and the newsletters, in addition to participating in the brand's social media channels. She was previously associate editor for the magazine. Other previous experience includes managing a cooking and recipe website, where she handled content creation, blogging, newsletter production and social media. Prior to that, professional experience includes Cision, where she was a research editor and features writer. email@example.com
John A. Lucey is a professor of food science at the University of Wisconsin, Madison, and the director of the Center for Dairy Research.
Dairy Foods contributing columnist Gregory D. Miller, Ph.D,, is president of the Dairy Research Institute, Rosemont, Ill., and the executive vice president of the National Dairy Council.
Tom Suber contributes the "Global Insights" column for Dairy Foods. He is the president of the U.S. Dairy Export Council, Washington, D.C.
Phillip S. Tong, Ph.D., is Professor of Dairy Science at the Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, Calif.