Dr. Kraft holds a B.S. in Nutritional sciences and a Ph.D. in Nutritional Physiology/Lipid Biochemistry from the University of Jena in Germany. Dr. Kraft’s research at the interface of animal science and human nutrition integrates ruminant nutrition and utilization of animal models to determine factors influencing the nutritional quality of ruminant-derived fats/fatty acids and their role in prevention and treatment of the metabolic syndrome. She will be responsible for milk quality analyses.