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Adrienna Donlevy is a Senior Food Scientist at Dairyfood USA Inc. since May 2021, where oversight of R&D for process and plant-based cheese alternatives encompasses cross-functional collaboration to achieve product development and cost-saving objectives. Prior experience includes roles as an Associate Food Scientist at Organic Valley, focusing on innovative fluid milk products, and a Research and Development Intern at Salm Partners, LLC, leading sensory testing and product development projects. Educational qualifications comprise a B.S. in Food Science from the University of Wisconsin-Madison, along with a certificate in the Science of Fermented Foods and Beverages, complemented by international education at ESA, L'Ecole supérieure des agricultures. Early career involvement includes positions at the UW-Madison Food Science Department and Babcock Hall Dairy Plant supporting laboratory operations and production adherence to quality standards.