Sam VanWees is currently pursuing a Ph.D. in Food Science at the University of Wisconsin-Madison, where she studies the microstructural, rheological, and sensorial properties of ice cream and frozen desserts. She first got involved with IFT as an undergraduate student at Cornell University through student competitions and is still a very active college bowl competitor. Outside of school, Sam enjoys volunteering with local K-12 STEM organizations, cooking, running, biking, and eating copious amounts of ice cream.
Sam has served on various task forces with Feeding Tomorrow and IFTSA, including the K-12 Outreach and Competitions task forces, and has also served as chair of the Undergraduate Research Competition.
BS in Food Science at Cornell University
PhD candidate in Food Science from the University of Wisconsin-Madison