David Lang

David received his BS degree in Food Science from UW Madison in the spring of 2020. Previously working in a food preservative research & development lab at Kerry, David joined the Bolling Lab as staff in the fall of 2021 to assist in coordinating a year-long human-intervention trial. David enrolled in graduate school in the Bolling Lab and began working towards his MS degree in the fall of 2022 with the goal of streamlining the analysis of the small molecules in dairy products via liquid chromatography mass spectrometry. In his free time, David enjoys making pasta, baking, downhill skiing, and roller coasters.