2026 All Products winning team, Left to right: Jazzy De Los Santos, Andrea Cerros, Sam Bass, Maya Farris, Laura Campagne, Dr. Vincent Yeung)
California Polytechnic State University earns top undergraduate team honors; Laura Campagne (Cal Poly) named top undergraduate individual; Jorge Pizarro (University of Missouri) wins graduate division
(MILWAUKEE, Wis. – May 8, 2026) The 2026 Collegiate Dairy Products Evaluation Contest brought together some of the nation’s top dairy science students to demonstrate their technical skill, sensory evaluation expertise, and understanding of dairy product quality across multiple product categories.
This year’s contest included students representing California Polytechnic State University (Cal Poly), Clemson University, Kansas State University (K-State), Mississippi State University (Mississippi State), New Mexico State University, South Dakota State University (SDSU), University of Minnesota, University of Missouri, University of Tennessee, and University of Wisconsin-Platteville (UW-Platteville). Students across nine schools won awards in butter, cheddar cheese, creamed cottage cheese, ice cream, milk, yogurt, and All Products.
Cal Poly earned first place overall in the undergraduate team division, followed by University of Tennessee in second place and K-State in third place. The overall team competition was especially competitive, with Cal Poly and University of Tennessee both finishing with a sum of ranks of 17, with Cal Poly winning by a tie-breaker in milk scores. This marks the second year in a row that Cal Poly has won the team competition. Dr. Vincent Yeung was awarded the coach of the year and the Cal Poly team was awarded $2,500 from Quality Check’d to support their team.
In the undergraduate individual All Products division, Laura Campagne of Cal Poly earned first place overall. She was followed by Elizabeth Cathey of University of Tennessee in second place and Nathan Chavez of K-State in third place.
The graduate division also highlighted exceptional talent, with Jorge Pizarro of University of Missouri earning first place overall. Priyamvada Thorakkattu of SDSU placed second, followed by Joao Ito of Mississippi State University in third and Omar Abdelsater of K-State in fourth.
“Preparing students for this contest takes months of practice, coaching, and hands-on learning, but the payoff is so much bigger than the competition itself,” said Sara Cothran, President of the CDPEC Board and coach at Clemson University. “Students learn how to evaluate dairy products with technical accuracy, communicate what they’re observing, and build confidence in their own judgment. Those are the same skills they’ll carry into careers in quality, product development, manufacturing, research, and beyond. As a coach, it is incredibly rewarding to watch students grow through this process and see them connect with peers and professionals across the dairy industry.”
Overall Winners
Undergraduate Team All Products: 1. Cal Poly; 2. University of Tennessee; 3. K-State; 4. University of Missouri; 5. SDSU.
Undergraduate Individual All Products: 1. Laura Campagne, Cal Poly; 2. Elizabeth Cathey, University of Tennessee; 3. Nathan Chavez, K-State; 4. Jenner Menezes, SDSU; 5. Maya Farris, Cal Poly.
Graduate Student All Products: 1. Jorge Pizarro, University of Missouri; 2. Priyamvada Thorakkattu, SDSU; 3. Joao Ito, Mississippi State; 4. Omar Abdelsater, K-State.
Sensory Quality of Retail Dairy Products
Established in 1916 by several universities, the Collegiate Dairy Products Evaluation Contest was initially designed to identify quality defects in dairy products throughout the country so they could be corrected. It expanded over the years to recognize students and dairy product judging teams that have mastered the ability to identify high-quality dairy products. The contest gives students the opportunity to showcase their evaluation skills and prepare for careers in the dairy industry.
Students tested their palates against professional judges in six different dairy products: fluid milk, butter, yogurt, cheddar cheese, ice cream and cottage cheese. Judges review representative samples in each product category and score each product based on quality attributes and severity of departure from the ideal. Students then evaluate each sample, trying to come as close as possible to the experts.
“Serving as a judge for the Collegiate Dairy Products Evaluation Contest is a reminder of how much talent and potential exists in the next generation of dairy professionals,” said Don Tribby, yogurt judge for the 2026 Collegiate Dairy Products Evaluation Contest. “The students come prepared, focused, and eager to apply what they have learned in the classroom to real dairy products. Their ability to evaluate quality, recognize defects, and think critically under contest conditions speaks directly to the skills our industry needs. This contest is an important way to connect students with the practical expectations of dairy manufacturing, quality, and product development.”
Industry Support and Impact
Support from sponsors makes the contest possible by contributing to student experiences, contest operations, awards, networking opportunities, and continued growth of the program. For companies looking to invest in the future of dairy, the contest provides a meaningful opportunity to support emerging talent while strengthening visibility within the dairy science community.
Allison Reynolds of USDA AMS Dairy Program also emphasized the value of the contest’s student focus and industry impact: “USDA AMS Dairy Program is proud to support the Collegiate Dairy Products Evaluation Contest because it directly supports the students who will help shape the future of dairy. The contest gives students a unique opportunity to put their education into practice, sharpen their product evaluation skills, and connect with the broader dairy community. Programs like this are essential to developing strong future leaders who understand the importance of quality, technical expertise, and innovation in dairy products.” The Collegiate Dairy Products Evaluation Contest congratulates all 2026 participants and coaches and thanks all judges, volunteers, universities, and sponsors who contributed to another successful contest.
Sponsorship and Donations
For sponsorship opportunities or to support the Collegiate Dairy Products Evaluation Contest, visit our website or contact:
Matt Buss
Finance Chair, CDPEC
matthew.buss@alliedblending.com
www.dairyproductscontest.org
Tax deductible donations may be made through the Dairy Shrine CDPEC donation platform online or by mail. About the Collegiate Dairy Products Evaluation Contest
The Collegiate Dairy Products Evaluation Contest provides undergraduate and graduate students with hands-on experience evaluating dairy product quality across key product categories. The contest helps prepare students for careers in dairy foods, quality assurance, sensory evaluation, product development, manufacturing, research and related fields while connecting them with industry professionals and future employers.
To learn more about this unique competition or get involved, visit www.dairyproductscontest.org.
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