It isn’t just our undergrads that spend their summer’s taking the opporunity to learn more about their chosen field, our graduate students are also busy with research and attending conferences.
Graduate student, Melody Fagan, has spent time working with strawberries this summer. The strawberries that you buy at the store are not washed or coated; they are picked in the field and directly placed into those little clear clamshell packages that you take home from the store. Despite extensive efforts to reduce the rate of strawberry molding, we all know that strawberries are some of the first fruits to go when we leave them on the counter or place them in the fridge.The results of this experiment may help to identify ways to control fungal growth on one of the South’s favorite seasonal fruits!
Jennifer Vuia-Riser spent her summer in Greely, Colorado interning with JBS USA, Inc., as a Research & Development intern. Her main project centered on developing and pushing out a new product that Pilgrim’s is trying to launch. She is working with plants, co-packers, sensory and microbiological testing facilities, as well as customers to finalize the product.
Inseob Choi attended the 2018 IFT Conference held this summer and won 3rd place in the poster competition in the dairy division. His poster was titled “Physicochemical properties of skim milk power dispersions after heating at pH 2.4-3.0”.
Dr. Curtis Luckett’s Group
Dr. Luckett’s group presented posters at The Association for Chemoreception Sciences (AChemS) held in April.
Bob Pellegrino presented Retronsal Habituation: “Characterization And Impact To Flavor Preception Using Time-Intensity”.
Michelle Heatherly presented “Crossmodal Correspondence Between Wine Labels And Wine Aroma”.
Dr. Curtis Luckett presented “Food Attitudes of Anosmics Across Different Cultures”.
Dr. Faith Critzer’s Group
Dr. Critzer’s group attended International Association for Food Protection (IAFP) conference in Salt Lake City, Utah. Alexis Hamilton, Valerie Orta, and Katie Magee presented research during oral talks of technical sessions. While Molly Albin West presented research during poster sessions. Molly also attended the TN 4-H Round-Up at The University of Tennessee, Martin and judged Food Science Senior High Level I and II projects alongside Dr. Dwight Loveday.