Background

Sam VanWees is currently pursuing a Ph.D. in Food Science at the University of Wisconsin-Madison, where she studies the microstructural, rheological, and interfacial properties of ice cream and frozen desserts. She first became involved with IFT as an undergraduate student at Cornell University through student competitions and is a proud college bowl national champion. Outside of the lab, Sam enjoys volunteering with local K-12 STEM organizations, cooking, biking, watching and playing soccer, and eating copious amounts of ice cream.

IFT Highlights

In addition to serving in IFTSA leadership, Sam has served on various task forces with Feeding Tomorrow and IFT, and has also served as chair of the Undergraduate Research Competition.

Education

BS in Food Science at Cornell University 

PhD candidate in Food Science from the University of Wisconsin-Madison