Uddin researches critical trends in Wisconsin dairy farming, particularly farm expansion and exit patterns, and their impact on local communities and businesses. Additionally, he is working to enhance UWRF’s ability to support dairy processors through the potential establishment of a choice and sensory evaluation lab.
Beyond research, Uddin is committed to outreach that bridges the gap between academic findings and practical applications for farmers and industry professionals. His work aims to strengthen farm resilience, promote economic sustainability, and contribute to the continued growth and success of rural communities.
This project explores the feasibility of establishing a Choice and Sensory Evaluation Lab (CSEL) at UW–River Falls to support research, teaching, and industry collaboration. The lab would help Wisconsin’s dairy and food industry stay competitive by providing sensory evaluation and consumer preference analysis, guiding product development and market alignment. Beyond benefiting industry partners, the lab would enhance student learning by integrating hands-on research in food marketing, sensory science, and consumer behavior. Additionally, faculty research on food choice, market trends, and sensory methodologies would be strengthened through interdisciplinary collaboration. This initiative also aligns with the priority of the Dairy Innovation Hub to support farm businesses and communities by ensuring dairy producers and processors have access to consumer-driven insights, fostering economic resilience. The study will assess infrastructure feasibility, industry demand, commercialization potential, financial viability, and academic integration to determine whether the lab can be a sustainable addition to the university’s resources.