Leyda Ponce de León earned a PhD in Food Science under the supervision of the late Dr. William Wendorff from the University of Wisconsin-Madison. Currently, she is a professor at the Animal Science Department at the University of Puerto Rico at Mayagüez. She teaches courses related to the processing of milk and manufacturing of dairy products.Her research interests included microbial quality of milk, using acid whey to develop new dairy products and the use of blends of goat’s and cow’s milk in the manufacturing of dairy products.