Ivy Guo

Ivy graduated from Northeast Agricultural University with a bachelor’s degree in China. She joined the Bolling research group as a master’s student in September 2021 and was the recipient of the 2022 International Dairy Foods Association (IDFA) Graduate Student Award. Ivy is interested in the nutrition and function of dairy products, namely how the components in yogurt improve human health. Currently, she is studying the bioactivities of yogurt and its relationship with intestinal functions. In her free time, Ivy enjoys hiking, traveling, and cooking a lot.