Dairy Science Associate Professor Vincent Yeung received $64,344 in grant funding from the California Dairy Research Foundation to fund two ongoing research projects related to dairy emulsion and a new research effort focused on the economic value of permeate streams from cheese. Yeung, who has been teaching at Cal Poly since 2006, is working on the project “Milk Protein Concentrates as Emulsifiers for ‘Clean Label’ Ice Cream Manufacture” to meet industry demand and consumer trends, which show a preference for simple, easy-to-understand ingredient lists, with little to no synthetic ingredients. His research interest is in the area of dairy foods and health.