Benjamin Iesalnieks

Benjamin received a BS in biochemistry from the University of Minnesota- Duluth in 2021. As an undergraduate, he participated in preliminary research investigating microbial metabolism in the anaerobic environment of fermented foods. Following the completion of his undergraduate degree, he joined the Bolling research lab in Fall of 2021. As a graduate student, Benjamin studies techniques to increase bioactive properties in natural cheese, specifically increasing levels of antihypertensive bioactive peptides during cheese manufacturing and ripening. After completing his Master’s degree, Benjamin looks to pursue a career in research and development within the dairy industry. In his free time, he enjoys cooking, especially breakfast foods, and brewing a decent cup of coffee.