Daring to Dairy

Travel, Taste, Test

I grew up watching food documentaries and “How It’s Made” episodes, which sparked a lifelong fascination with food processing and innovation. That early interest led me to food science, where I’ve found a perfect blend of creativity, culture, and science. My passion lies in working with large-scale food production systems, particularly in the dairy industry, and contributing to the mission of making nutritious, high-quality food affordable and accessible to all.

I also love exploring food cultures from around the world. Traveling, cooking, and trying new foods are core parts of who I am. I thrive on stepping outside my comfort zone and learning from unfamiliar experiences until they become second nature.

Future of Food

I chose food science because I’ve always been fascinated by the science behind what we eat. Growing up, I was hooked on food documentaries and shows like How It’s Made, especially episodes about large-scale food production. I was intrigued by how something as essential as food could be engineered to feed millions. That curiosity led me to explore how I could be part of a system that doesn’t just produce food, but improves it.

As I continued studying, I found myself drawn to dairy specifically, an area that blends tradition, technology, and nutrition. My goal is to contribute to the advancement of dairy and food manufacturing by creating processes and products that are not only safe and high-quality, but also sustainable and affordable. In the future, I hope my work will help bridge the gap between food innovation and food access. Whether it’s through improving processing methods, enhancing nutritional value, or reducing waste, I want to be part of building a more resilient and equitable food system that can feed a growing world while honoring cultural diversity and protecting the planet.

The Road to Dairy Domination

I began with microbiology research in campus at the Food Safety Lab under Dr. Joy Waite-Cusic, focusing on screening dairy isolates for anti-Listerial compounds. That led to four years of involvement in dairy research and production through our on-campus Beaver Classic Creamery. There, I helped make cheese and ice cream, took on leadership roles training students, and led product development for new ice cream flavors. I completed an internship at Jasper Hill Creamery in Vermont for the summer, where I deepened my knowledge of artisanal cheese production, from milk receiving to affinage and fulfillment. The following summer, I interned at Nutpods in Bellevue, WA, a plant-based coffee creamer company, where I worked on bench-top process development and gum emulsion stability. Now, as I graduate, I’m heading to France to pursue a 2-year Master’s in Food Engineering, sponsored by Lactalis. I’ll work in their dairy production plant during my studies and later return to a mid-management role in cheese and whey operations at their Tulare, California, plant.

Powered by Yes

My hands-on experience came from being proactive, asking questions, applying for opportunities, and saying yes to new challenges. Apart from my creamery work and research, I served as president of the Food Science Club, leading events, organizing workshops, and engaging students in food science outreach. I also participated in national product development competitions, traveling to conferences in Florida and Chicago. One of our products, a lactose-free nitrogenated yogurt beverage with an orange cream soda flavor, won second place, an incredible moment as team captain.

Dairy and Determination

In five years, I see myself in a leadership role in dairy operations, helping innovate and optimize large-scale food production. AgSci has given me the hands-on experience, research opportunities, and industry connections to build the skills and confidence I need to get there.

I’ve been fortunate to have a strong support system throughout my journey, and I haven’t faced significant challenges that I feel the need to highlight. I’m grateful for the guidance and encouragement I’ve received along the way.

Own Your Future

Realizing that our future is in our own hands was a huge moment for me. I knew that the opportunities I had weren’t common, so I committed to making the most of them, to grow, learn, and become the kind of leader who can create meaningful change in the food system. Just do the thing, afraid or not. Step outside your comfort zone. You’re here to achieve great things, and no growth happens by playing it safe. Take the risk, show up, and give your best.