Clint Stevenson

Area of Research

Clint is investigating the effects of heated and unheated whey protein on plasminogen activity in the plasmin enzyme system.

Biography

Clint is from Meridian, Idaho and he completed his B.S. in Food Science May 2005 at the University of Idaho. Through being raised on a small farm and leadership in the National FFA Organization, Clint realized his passion for food science and agriculture. As an undergraduate, he worked as an intern at SYSCO Foodservices, Nestle Powerbar, and Heinz Ore-Ida. Clint also participated in a potato rheology research project and two dehydrated potato product development projects. Clint is currently serving as the IFT Student Association President (2005-2006).