Final projects

The Dairy Innovation Student Challenge culminated with presentations for seven different student projects in the three focus areas in Nov. 2020. A highlight reel of the presentations is above. View individual presentations by clicking on the links below.

Enhance the shelf-life of Wisconsin dairy products

Extending Shelf-Life of Yogurt Using Natural Bio-Actives
Team: Varsha Swaminathan and Lauren Sipple
Identifies two-three different natural bio-actives with anti-microbial, specifically with antifungal properties. Add various concentrations of the bio-actives identified in the manufactured yogurt and study the shelf-life of the product. Sensory studies can also be done to ensure that the bio-actives added does not affect the flavor of the product.
Awards: Best of Focus Area Enhance the Shelf-Life of Wisconsin Dairy Products, Best Execution Plan, Most Sustainable

Ice Cold Milk Pouches
Team: Caroline Lunning, Neve Blanz, Nathan Riehle and Mikayla Haack
Combines known technologies (UHT, pouch beverage, ultrafiltration, instant cold pack) to create appealing products for school age kids. The key is integrating the cold pack to the milk pouch in a safely sequestered way.
Awards: Most creative, Voters’ Choice at the 2020 Dairy Summit

Encourage dairy product consumption by Wisconsin students

Encouraging Dairy Consumption through Online Gaming
Team: Ash Maheshwari, Rileigh Powers and Taylor Rauenhorst
K-8 students can be encouraged to consume more milk by providing a QR code that will link to a gaming app. This app would provide students an opportunity to create their own dairy farm, to educate them and make them aware of where their milk comes from and the work that goes into providing it.
Award: Best of Focus Area Encourage Dairy Product Consumption by Wisconsin Students

Improving Packaging for School Meal Programs
Team: Lauren Sipple and Varsha Swaminathan
Replacing paperboard milk cartons with bottled milk could increase milk consumption among Wisconsin students. This will eliminate the problem of children finding paperboard cartons to be less visually appealing and less user-friendly than bottles.
Award: Best Presentation

Dairy Nutrition Education in School Athletics and Academics
Team: Claire Sipple
Refuel. Recover. Perform.
This project looks into the packaging of milk, and how more appealing packaging can be more attractive. This could eliminate the decreasing amounts of milk consumed in K-12 schools by grabbing the attention of the students.

Utilize IOT or robotic technologies to enhance operations

Temperature Monitoring Through Non-invasive Septum Ring
Team: Ash Maheshwari, Rileigh Powers and Taylor Rauenhorst
Creates a septum ring similar to a weaning ring that will be attached to the calf’s septum as an alternative for monitoring calf temperature that is continuous, less time consuming, and non-invasive. The ring will monitor the calf’s temperature and alert the producer via an app or computer program when a spike in body temperature occurs.
Award: Best of Focus Area Utilize IOT or Robotic Technologies to Enhance Operations

Development of a Computer Vision System for Heat Detection in Dairy Cows
Team: Caleb LaCount
Develops a computer vision system to help farmers accurately detect heats while also reducing needs for tail chalking or manual heat detection. This will increase accuracy to detect heat, decrease labor costs, and increase overall farm profitability.
Award: Most Improved Desirability, Feasibility, Viability Score