Dr. Alyssa Bakke earned her PhD at the University of Minnesota with Dr. Zata Vickers, where she researched consumer acceptability of whole wheat bread and its relation to taste phenotypes. She spent 7 years working as a senior sensory scientist in the research and development department at Land O’Lakes, a member-owned cooperative in MN, whose dairy products are nationally distributed. In 2014, Alyssa returned to academia as a staff sensory scientist in the Department of Food Science at Penn State. She continues to research dairy products and has began to research the incorporation of insects into the Western diet.