Major: Food science
Hometown: Albany, New York
Why did you choose Cornell CALS?
Everything in my life has always drawn me to food. When I first laid eyes on the food science major at Cornell CALS, I knew it would be the place for me. I love that CALS provides its students with a strong basis in science, while also nurturing the important, yet often overlooked, necessity that is the food and agricultural system. I knew that CALS would be able to offer me a community of passionate individuals who all cared. After the first year, CALS has been able to provide me with everything that I looked forward to.
Looking back over your freshman year at CALS, which classes or experiences were most meaningful?
Science and Technology of Foods (FDSC 1101) is definitely the most meaningful class I was able to take my freshman year. Having the opportunity to innovate on an ice cream flavor so early in my food science experience was so much fun, and I am very grateful for the experience to work with my fellow food science students and build a bond with them. Outside of class, I really appreciate the opportunity I was given to explore research with the food science department. I learned many lab skills and technical assays that I know will continue to be useful in the future.
What kind of research are you interested in?
The research that I have had the opportunity to explore is regarding the safety and quality of value-added foods, studying an upcycled grape pomace product over its shelf life by performing weekly assays. I am incredibly grateful for this experience for teaching me so much about lab work and the research process. I want to continue my exploration of food science to discover more efficient ways to deliver better nutrition with phenomenal flavors, ensure safety and quality while improving the sustainability of products, and study the sensory experience of varying tastes, flavors and textures.
