Emilia Guerrero Marchán

• Field and focus area of study: Food Science and Technology, Product Development and Dairy Processing
• Hometown: Quito, Ecuador

What were you doing prior to the MFS degree program?

I was working in Ecuador in a family owned food company, leading the Food Safety and Quality Assurance department. I was also doing other side jobs related to regulatory compliance and product development.

What are the strengths of the CALS MFS degree program? 

It is fast and allows you to connect with industry professionals.

How has your MFS experience changed you, both personally and professionally? 

Personally I have become a more independent person and I have learned to enjoy unexpected experiences. Professionally, it has inspired me to work on areas I didn’t see myself in before coming to Cornell.

Describe your education / career path and how that led you to pursue a Cornell Food Science MFS degree program. 

I graduated from college with a Food Engineering degree and started working in a food company implementing Good Manufacturing Practices. I worked with an advisor the company hired where I was able to learn from an expert and connect with what I learned in college. I would also have to participate in product development projects yet I felt I needed to learn more about this area, and this led me to pursue the MFS degree program at Cornell.

How has the program helped you pursue what you’re passionate about?

The classes I have taken have helped me to better understand about different processes, to learn about technologies and methods I didn’t know about before. Most importantly, I have been able to connect with people that have achieved great things and it has inspired me to keep working on my own goals.

How has learning from faculty experts changed your perspective on Dairy Processing? 

It has shown me how one product like milk, can result in so many other products based on how we process it. Additionally, by-products can have a lot of nutritional value and potential, which is why finding ways to use them can benefit consumers, the industry and the planet by reducing food waste.

Share about your capstone project. What are you focused on?

My capstone project focuses on using a by-product that results from the cheese production process which usually goes to waste or animal feed. This cheese whey permeate contains sugars, minerals and vitamins useful for many applications and consumer interests. I am developing an upcycled product that contains minerals for hydration and has low glucose content.