Dr. David Everett is Director of the Dairy Innovation Institute and holds the Leprino Foods Professorship in the Department of Animal Science, both at the California Polytechnic State University, San Luis Obispo, United States. He is originally from Australia, and completed his PhD in Food Science at the University of Wisconsin, Madison, USA. He worked on dairy industry projects at the CSIRO federal government research center in Australia to help develop a technology to manufacture hard cheese from ultrafiltered milk, and at a dairy industry-funded company as a science liaison manager to bring together publicly-funded researchers with the dairy industry to generate new ideas. He is a Fellow of the Riddet Institute Center of Research Excellence in New Zealand, immediate past-President of the New Zealand Institute of Food Science and Technology, Chair of the IDF standing committee of dairy science and technology, and currently serves as an Special Issues Editor of the International Dairy Journal. Dr. Everett’s current research program focuses on understanding the impact of dairy product microstructure on enzymatic reactions that produce flavor compounds; release of flavor compounds, nutrients, and bioactive components under oral and digestive conditions; colloidal and surface physical chemical reactions in dairy products; cheese science and technology; and dairy ingredient functionality.