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Co-op Q&A: Ayush Patel, SMK Global, New Jersey

goersab — Tue, 12 May 2026 18:30:00 +0000

Co-op Q&A: Ayush Patel, SMK Global, New Jerseygoersab May 12, 2026

‘This experience confirmed that I want to build my career in food safety and quality assurance.’

Growing health consciousness and focus on preventive health care pushed the market size of the global dietary supplements industry to an estimated $210 billion in 2025.

In this rapidly expanding market, 91��Ƭ food science and technology major Ayush Patel applied the skills he learned in the university labs as a quality assurance specialist intern at SMK Global, a nutritional supplement manufacturer in Parsippany, New Jersey.

Patel is interested in how science directly connects to real food production, especially in food safety, quality control, and making sure products are safe and consistent for consumers.

“This experience with SMK helped me grow both professionally and personally,” said Patel, of Anand, India. “As an international student, adapting to a new work environment and contributing to a real production system gave me a lot of confidence. It confirmed that I want to build my career in food safety and quality assurance.”

Patel was one of 24 91��Ƭ students who received the university’s 2026 Outstanding Cooperative Education and Internship Program Student of the Year Award. He will graduate in May 2027.

How do you hope to make an impact in your field?

I hope to contribute to improving food safety and quality systems so that consumers can trust the products they use every day. I’m especially interested in making quality processes more efficient while maintaining high safety standards.

What were your main roles at SMK Global?

My experience at SMK gave me a better understanding of how quality systems are maintained in the industry. As a quality assurance specialist, my responsibilities included:

Inspecting powder products and packaging
Testing for moisture, weight, texture and seal integrity
Verifying labeling accuracy
Reviewing ingredients and labels in compliance with FDA regulations
Supporting regulatory documentation
Supported Good Manufacturing Practices (GMP) compliance checks during internal audits
Packaging line quality control, helping identify issues with filling, sealing, and labeling
Working closely with QA, R&D, and production teams to ensure product quality and safety.

What do you enjoy most about your internship?

What I enjoyed most was being part of a real production environment and seeing how everything we learn in class actually applies. It was rewarding to know that even small checks, like label reviews, compliance verification, or packaging inspections, can directly impact product safety and consumer trust.

What was challenging about your internship, and how did you face those challenges?

Understanding and applying detailed FDA regulations was definitely challenging at first, especially in a fast-paced production environment. I improved by asking questions, reviewing official guidelines and learning from my team. Over time, I became more confident in making quality decisions and handling real-time production challenges.

How will your courses and experiences at Stout help you make an impact in your career?

Courses like Food Safety, Hazard Analysis Critical Control Point (HACCP) and Food Chemistry gave me a strong foundation for understanding quality systems. Lab work and hands-on experiences helped me apply concepts like moisture analysis and product stability directly during my internship.

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Top 50 ranking on 2026 ‘Best Value Public Universities’ list adds to 91��Ƭ Polytechnic accolades

University ranked at the top based on high median earnings, graduation rates, affordable tuition

Co-op Q&A: Noah Klenner, Nicolet Plastics and Harley-Davidson

‘My internships built on the strong foundation Stout has given me by showing me how concepts are used in actual production environments.’

Co-op Q&A: Ayush Patel, SMK Global, New Jersey

‘This experience confirmed that I want to build my career in food safety and quality assurance.’

‘This experience confirmed that I want to build my career in food safety and quality assurance.’ Ayush Patel at SMK Global

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Career Services’ annual First Destination Report declared that 100% of recent food science and technology graduates are employed or furthering their education within six months of graduation.

This past year, more than 980 students participated in co-ops and internships through Career Services at nearly 600 employers in 28 states and three international locations.

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Food science graduate students’ protein-packed candy, cottage cheese creations earn accolades

giffeyt — Fri, 01 Aug 2025 16:44:47 +0000

Food science graduate students’ protein-packed candy, cottage cheese creations earn accoladesgiffeyt August 1, 2025

Algae-infused treat wins People’s Choice Award at statewide WiSys event

Tom Giffey

A stroll down the aisle of the supermarket or a scroll through your social media feed likely provides plenty of evidence that when it comes to consumer products and nutritional advice, protein is all the rage.

Sales of traditional protein-rich foods like beef have soared, and whey – once an afterthought to the dairy industry – is now a hot commodity. Protein is being packed into everything from waffles to popcorn to soda, and The New York Times recently declared that there is a “protein bar arms race” underway.

And consumers are buying in: Research by Minnesota-based Cargill published earlier this year found that 61% of Americans surveyed reported they boosted their protein intake last year.

This summer, two protein-packed products created by University of Wisconsin-Stout graduate students – one a hard candy made with green algae, the other a celery-infuse cottage cheese – earned accolades. Both research projects were supported by the Evelyn Van Donk Steenbock Endowed Chair grant awarded to Associate Professor Pranabendu Mitra of the university’s Kinesiology, Health, Food & Nutritional Sciences Department.

One of the award winners is 91��Ƭ graduate student Prachi Sakariya, who is pursuing her M.S. in food science and technology. Prachi has noticed the protein trend, but she also knows about the environmental implications of the dominant sources of protein, both animal- and plant-based. She received the People’s Choice Award at the WiSys Quick Pitch State Final in Madison, part of the WiSys SPARK Symposium, which ran July 23-25.

Another 91��Ƭ food science and technology graduate student also received recognition for her research this summer. Durga Bhavani Mahankali won second place for an oral presentation she delivered in the product development division at the Institute of Food Technologists’ FIRST Annual Event & Expo in Chicago July 13-16.

Samples of algae-infused candy made with Chlorella and Spirulina. / Submitted photo

Earth-friendly candy creation

“Whey protein requires a lot of water and a lot of animal milk, and on the other hand plant protein like soy also requires a lot of land, which has resulted in deforestation,” Prachi said. “Right now, water and land use may not seem like a critical concern globally, but over the next few decades, as drinking water and cultivable land shrink, these will become serious challenges. That’s where algae could play a significant role.”

Microalgae such as Chlorella and Spirulina absorb carbon dioxide from the environment, take comparatively little land and water to grow, and have a 60% to 70% protein content, she explained. Yet despite their benefits, microalgae are used in relatively few consumer products.

Prachi aimed to change that by creating a unique product that meets consumers’ desires for both extra protein and sweet treats: a microalgae-infused hard candy she calls an “algae pop.” After experimenting with various recipes, Prachi settled on a 50-50 mix of the two varieties of microalgae combined with sucrose, glucose, lime and citric acid, creating a dark-green candy with a refreshing lime-like flavor.

The project began as an assignment in Mitra’s food product development class last fall. After research, lab work and sensory analysis by 60 campus volunteers, Prachi presented her innovative idea at 91��Ƭ’s WiSys Quick Pitch competition in early May. She won first place at the competition, held in conjunction with 91��Ƭ’s annual Research Day.

Prachi, center, won first place at 91��Ƭ's Quick Pitch competition in May. She is shown with Chancellor Katherine Frank, right, and Provost Glendalí Rodríguez.

The campus success allowed her to move forward to the WiSys Quick Pitch State Final on July 25. Out of approximately 275 registered attendees, Prachi’s pitch received the most audience votes.

“It was a wonderful experience to win first place at Stout and then to receive the People’s Choice Award at the state-level competition,” she said. “It truly encouraged me, and it was very exciting to present my idea beyond the classroom to professional researchers and innovators.”

While her prior academic career – which includes B.S. and M.S. degrees in her native India – prepared Prachi for the meticulous lab work required for the project, she said that participating in the pitch competition helped her gain valuable experience in presenting her ideas to a broader audience, notably by condensing her research into a three-minute pitch. Prachi credits Mitra with helping her practice and overcome her stage fright.

Currently, her research remains at the lab level, but Prachi plans to further enhance the product by improving the flavor and increasing its protein content. Based on the strong interest shown by attendees at the event, she is now in discussions with a WiSys innovation advisor about future development and potential commercialization.

WiSys is an independent nonprofit that serves as a technology transfer office for Universities of Wisconsin campuses such as 91��Ƭ.

91��Ƭ graduate student Durga Bhavani Mahankali, third from right, with 91��Ƭ colleagues at the IFT FIRST expo in Chicago. / Submitted photo

Giving cottage cheese a nutritional boost

Mahankali’s presentation at the IFT expo in Chicago focused on a project – which was also developed in Mitra’s food science and technology research course – that created cottage cheese infused with celery.

Mitra, her professor, described IFT as the “biggest, largest and most prestigious conference for food scientists in the world.” Taking part allows students to network with others in the industry for possible job opportunities.

“Our research mainly focused on making a product that not only tastes good but also offers health benefits,” Mahankali explained. “The idea aligns very well with growing consumer interest in functional foods, which makes our idea stronger.”

Durga Bhavani Mahankali poses with the IFT FIRST expo sign in Chicago. / Submitted image / Submitted photo

Driven in part by social media buzz, cottage cheese has surged in popularity, she said. Cottage cheese is already low in fat and high in protein, and adding celery infuses it with antioxidant and anti-inflammatory properties because of vitamins A and D. Mahankali said a mixture with 9% celery was found to be most promising as a commercial product.

“One of our professors even mentioned that he would buy the product if it were available on the market,” she said.

Mahankali was the primary investigator on a six-member team that included fellow graduate students Valluru Varun Naga Sai, Durga Siva Rama Krishna Gokavarapu, Sreeya Peri, Sai Sri Mamillapalli and Ganesh Allu. While the entire team was able to attend the conference, it was Mahankali who gave the six-minute presentation to an audience of judges, industry professionals, professors and fellow students. She then answered the judges’ questions about the product’s potential shelf-life and cohesiveness.

“It was a great opportunity to discuss my work in-depth and show how it addresses current trends in functional foods,” Mahankali said.

“It was my dream to attend the IFT conference, and now winning an award on this stage means a lot to me,” she added. “It’s not just mine and my team’s hard work but our mentor (Dr. Mitra) who always motivated and guided us in the right way.”

Associated Professor Pranabendu Mitra received the 91��Ƭ Outstanding Research Mentor Award in May.

Adding communication abilities to lab skills

Mitra, whose own research focuses in part on environmental sustainability in the food industry, is proud of his students who have had success at the Quick Pitch and elsewhere. In 2023, Stout alumnus Areeba Ali won first place and the People’s Choice Award for “Development of Eco-friendly Milk Whey Protein Isolate Biodegradable Packaging.” And M.S. food science and technology graduate Josh Bernin took second place in the Quick Pitch state finals in 2022 for his presentation, “Developing Protein Rich Higher Fiber and Antioxidant Cranberry Pomace Infused Soy Flour and Rice Flour Blend Extruded Fried Snack.”

Mitra said he strongly encourages his students to take part in competitions such as these. Many food science graduates find jobs in quality assurance or product development, professions that will require them to communicate with coworkers, regulators and customers. Food scientists, Mitra emphasized, need both lab skills and communication skills to have professional success.

“Although you have a strong background in lab skills, if you cannot communicate what you are doing, nobody knows what you are doing,” said Mitra, whose commitment to facilitating student research earned him the annual 91��Ƭ Outstanding Research Mentor Award last spring.

Food science graduate student Areeba Ali wins WiSys Quick Pitch state title, People’s Choice

Research into sustainable packaging made from milk protein inspired by Wisconsin’s dairy-rich identity

Mitra praised Prachi for working hard in the lab to formulate her algae pop as well as outside of class to hone her public speaking.

Likewise, Prachi thanked Mitra, her advisor, for his encouragement, and also highlighted the support of the university’s Office of Research and Sponsored Programs, a partner with WiSys in backing the Quick Pitch competition.

ORSP supports students, faculty, staff and the institution overall in their research endeavors. The office provides funding to support research and creative activity and attendance of research conferences, coordinates 91��Ƭ’s annual Research Day, and recognizes outstanding research through an annual award program, among other activities.

“The applied research that Stout students participate in not only challenges them to solve real-world problems and develop innovative product ideas, like Prachi’s protein-infused candy, it leads them to develop professional communication skills to share their work broadly – with peer researchers, academia and industry,” said Research Program Coordinator Chela Cea of the ORSP. “As the winner of our campus Quick Pitch competition, held on Research Day each year, we were so proud to have Prachi represent 91��Ƭ at the state level. Her research, supported by our outstanding faculty, and persuasive pitch clearly resonated with attendees and potential industry partners.”

Prachi, who will begin her second year at 91��Ƭ in the fall semester, looks forward to continuing work on her product and career goals.

“91��Ƭ always pushes students toward not only the theoretical basis but also to learn about the practical version of food science,” she said.

Algae-infused treat wins People’s Choice Award at statewide WiSys event Prachi pours algae candy mixture in lab

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Hero Caption: 91��Ƭ graduate student Prachi Sakariya creates a batch of algae-infused candy in the lab. / Submitted photo

Pranabendu Mitra

Dr. Mitra is an Assistant Professor in the Department of Food and Nutrition. He is a Professional Engineer (P. Eng., APEGS, Canada). He received his Bachelor’s Degree in Agricultural Engineering in 2002, Master’s Degree in Food Technology in 2004 and PhD in Food Science and Technology in 2007. Prior to join to this university, he conducted over 8 years of postdoctoral research at McGill University (Canada), University of Saskatchewan (Canada), Agriculture and Agri-Food Canada (AAFC) and Cornell University (USA). During his study and postdoctoral research, he achieved a South Korean Government KRF (Korea Research Foundation) scholarship and a postdoctoral visiting fellowship under the Natural Science and Engineering Research Council (NSERC) of Canada. He received a PEPSICO 50 Emerging /exceptional early career professionals award from New York Academy of Science and PEPSICO in 2016. He is a University of Wisconsin- Stout Discovery Center Research Fellow for 2019-2020.

Teaching interests: FN 123-Science of Food, FN 244-Farm to Fork, FN 350 /550-Unit Operations in Food Processing, FN 450 /650 -Food Engineering, FN 465/665-Food Product Development, FN 728- Introduction to Food and Nutritional Sciences Research, FN 729-Research Proposal for Food and Nutritional Sciences, FN 735- Problems in Food Science and Nutrition, FN 746-Food Innovations, FN 750-Food Packaging and FN 770-Thesis-Food Science and Nutrition.

Research Interests: Extrusion in food processing, food engineering/processing/bioprocessing, drying of agricultural materials, thermal/non-thermal food processing, food and non-food product development and extraction and isolation of bioactive compounds.

He brought a strong diversified research background related to bio-product processing, food engineering and food processing, drying of agricultural materials, extruded food processing, dairy and snack product development and supercritical carbon dioxide extraction and isolation of functional compounds from plant materials, algae based Microbial Fuel Cell and protein-based food and non-food product development.

Professional Interests: He is a member of the Institute of Food Technologists (IFT, USA), the Association of Professional Engineers and Geoscientists in Saskatchewan (APEGS, Canada) and the International Association of Engineers (IAENG, Hong Kong). He is serving as editor for one journal, as editorial board member for 3 journals and as reviewer for almost all top ranked food science related journals. He served as external PhD thesis evaluator for foreign universities. He has been serving as member of Educational Activities Committee of University of Wisconsin-Stout since 2017.

Full Name: Dr. Pranabendu Mitra

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College: College of Arts & Human Sciences

Department: Kinesiology, Health, Food & Nutritional Sciences Department

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Degree: Ph.D. Food Science and Technology

University: Chungnam National University

Degree: M.S. Food Technology

University: Bangladesh Agricultural University

Degree: B.S. Agricultural Engineering

University: Bangladesh Agricultural University

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Inspiring Graduate: Mridini Upadhyay, M.S. Food Science & Technology

giffeyt — Wed, 14 May 2025 14:41:24 +0000

Inspiring Graduate: Mridini Upadhyay, M.S. Food Science & Technology giffeyt May 14, 2025

‘At 91��Ƭ, I discovered that meaningful change happens when curiosity is paired with the right guidance.’

Inspiring Graduate: Mridini Upadhyay (’25)

Hometown: Hyderabad, India
Degree: M.S. Food Science & Technology

Even before she recognized her own potential as a future food scientist, graduate student Mridini Upadhyay found the support, mentorship and practical experience she needed at University of Wisconsin-Stout to create a recipe for success.

“91��Ƭ gave me the chance to start fresh,” said Upadhyay, of Hyderabad, India. “The professors supported me by guiding me through the prerequisite courses I needed and encouraged me throughout my journey. Stout believed in me even before I fully believed in myself. Thanks to their support and the opportunities I had here, I was able to grow, do meaningful research and become the food scientist I always wanted to be.”

Upadhyay, who received her M.S. food science and technology degree on May 10, was among 1,174 91��Ƭ students to take part in the spring commencement ceremonies.

Mridini Upadhyay at 91��Ƭ's spring 2025 commencement.

In reflecting on her graduate school experience, Upadhyay lauded the support she received from faculty members such as Associate Professor Taejo Kim, for whom she served as a graduate student assistant, and Assistant Professor Pranabendu Mitra, her thesis advisor. They helped prepare her for a career in which she hopes to both create safe, sustainable food solutions as well as to inspire students from nontraditional backgrounds.

“91��Ƭ gave me the opportunity to explore new possibilities, guiding me from someone unsure of their direction to someone confident in making a real difference,” she said.

What brought you to 91��Ƭ?

When I was looking for a place to study for my master’s, I focused on the Midwest because it has many food industries and good opportunities in food science. I was searching for a program that would not only provide academic knowledge but also practical, hands-on experience and technology-driven learning, and that’s when I found 91��Ƭ.

91��Ƭ felt like the perfect fit. Unlike many universities that focus only on food science or nutrition, 91��Ƭ offered a Food Science and Technology program that also included modern technology, hands-on learning and research opportunities. This really matched my interest in food innovation.

Mridini Upadhyay works with equipment in a 91��Ƭ lab.

What’s next after you graduate?

After I graduate, I aim to work in the food industry, especially in research and development. I want to create safe, innovative and sustainable food products that meet the needs of today’s consumers. My time at 91��Ƭ played a very important role in helping me discover this path.

When I first came here, I wasn’t sure if I was ready for this field, especially since I came from a different background. But through the hands-on projects, lab experiences and constant support from my professors, I started believing in myself. Working on my thesis – developing and optimizing frying conditions and flavor profile of plant-based meat patties using 3D food printing – opened my eyes to how much impact research can have in solving real-world food problems.

91��Ƭ helped me grow not just as a student, but as a confident food scientist ready to take on complex industry problems. It gave me the skills, the confidence, and the direction I needed. After gaining valuable industrial experience, I plan to pursue a Ph.D. in the future, building upon the strong research foundation and academic inspiration I found at 91��Ƭ.

Mridini Upadhyay at 91��Ƭ Research Day, May 6, 2025.

How do you hope to make an impact in your field?

I hope to make a lasting impact in the food science field by combining safety, innovation and sustainability. My journey from working in quality assurance during my undergraduate years to conducting research on plant-based, 3D-printed foods at 91��Ƭ has shaped my belief that the future of food must be both responsible and forward-thinking.

At 91��Ƭ, I discovered that meaningful change happens when curiosity is paired with the right guidance. The support from my professors and the opportunity to lead my own thesis research gave me the skills and confidence to think beyond conventional solutions.

I now strive to develop food products that are not only safe and nutritious, but also environmentally conscious and consumer centered. Through my work, I hope to bridge science with impact and inspire a new generation of food innovators.

How has 91��Ƭ prepared you to work in your field?

Stepping into the field of food science and technology was a completely new experience for me, but it quickly became a transformative one. The knowledge I gained throughout the program significantly contributed to both my personal and professional growth. One of the most impactful parts of my academic journey was my thesis research. This project became more than just a research requirement, it became a passion. I spent countless hours in the lab, often staying late into the night and working weekends, fully immersed in trials and data collection. Yet I never felt tired. Instead, I felt energized, curious and inspired. The experience pushed me to think creatively and develop a deeper understanding of food science and innovation.

It even changed the way I saw the world: Whether I was walking through a grocery store or browsing ingredients, my mind was constantly scanning for alternative components or ideas that could enhance my research.

This level of engagement and problem-solving was made possible by the encouraging research environment at 91��Ƭ, and it has prepared me to step confidently into the food industry with both technical skills and innovative thinking.

Mridini Upadhyay, second from left, and Associated Professor Pranabendu Mitra, second from right, receive Research Day awards.

What stands out about your 91��Ƭ experience?

What truly stands out about my experience at 91��Ƭ is the unwavering support and belief shown by the professors in the food science and technology program.

During my time at Stout, I had the privilege of serving as a graduate student assistant to Dr. Kim, where I assisted in teaching key courses such as Food Microbiology, Food Laws and Regulations and Food Quality. I also gave guided tours to prospective students, helping them explore the Food Science program, and accompanied Dr. Kim to a career fair at Big Lake High School to share insights about the field. These experiences deepened my understanding of food science education while strengthening my communication and leadership skills.

In addition, I served as a graduate research assistant under the guidance of my thesis advisor, Dr. Mitra, in the course Food Innovation and Plant Management. His mentorship was instrumental in my research journey. I was also honored to be selected as a contributing author for an upcoming chapter on 3D food printing technology in “Comprehensive Biotechnology, 4th Edition,” scheduled to be published this summer.

These experiences – rooted in trust, responsibility and mentorship – have made my time at 91��Ƭ incredibly meaningful. It’s a place that not only offered me knowledge and resources but also helped me believe in myself.

Mridini Upadhyay works with Menomonie High School students during a STEAM Camp.

How did your involvement impact your experience?

91��Ƭ gave me the privilege of being involved in a wide range of clubs and student organizations, which made my graduate experience both enriching and enjoyable. I was an active member of the Food Science Club and the Packaging Association, where I gained valuable insights into the food industry and even had the opportunity to visit Ecolab and Cargill, among the best industrial visits I’ve experienced.

Outside of academics, I explored new hobbies through clubs like Swing Club and Swim Club. Learning swing dance was something completely new for me. Stout Adventures helped me explore the outdoors and stay active, while the International Club allowed me to celebrate global cultures, share my own traditions, and connect with students from around the world.

Being part of these communities helped me build friendships, expand my perspectives and feel a true sense of belonging. It made my time at 91��Ƭ more vibrant, balanced, and memorable, reminding me that growth doesn’t only happen in classrooms, but also through connection, culture, and shared experiences.

Mridini Upadhyay poses in a 91��Ƭ lab.

What challenges did you face in earning your degree and how did you overcome them?

One of the biggest challenges I faced was transitioning into the field of food science without a prior academic background. It was intimidating at first, especially learning entirely new scientific concepts and lab techniques. However, I trusted the process and committed myself to learning. I completed the required prerequisite courses, stayed consistent in my efforts and leaned on the unwavering support of my professors, who guided and encouraged me every step of the way.

Another significant challenge came when I began preparing for my thesis. Before I could start, my professor wanted to assess my determination and ability to quickly adapt to advanced equipment and techniques. I was tasked with developing and 3D-printing a variety of filled chocolates using marshmallow and fruit jam centers. One of the toughest obstacles was controlling the viscosity of the ingredients to achieve the right texture and consistency for successful printing. Though it was difficult, this experience pushed me to think critically, experiment repeatedly and refine my skills with precision. It taught me resilience, patience and the value of hands-on problem-solving skills that will serve me well throughout my career.

Mridini Upadhyay, left, at a 91��Ƭ recruiting event.

What are you most proud of as you finish your degree?

As I complete my degree, I am most proud of my thesis research, an achievement that represents both the heart of my academic journey and a major personal milestone. From the beginning of my master’s program, I aspired to work on a meaningful and challenging research project, and I am deeply grateful to my advisor, Dr. Mitra, for believing in me and giving me the opportunity to bring that vision to life. His support, encouragement and mentorship played a vital role in shaping my confidence and guiding me through the entire process.

This research not only pushed me to explore new technologies and apply scientific principles in innovative ways, but it also helped me discover my strengths as a problem-solver and researcher. The countless hours spent in the lab running trials, analyzing data and refining formulations built in me a deep sense of discipline and confidence. What makes this experience even more fulfilling is knowing that it has prepared me for the next step in my journey. After gaining industry experience, I plan to pursue a Ph.D., and the foundation I’ve built through my thesis has given me the clarity, skills, and self-belief to take that leap. It’s more than just a research project: It’s the moment I realized I’m truly ready to make an impact in my field.

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‘At 91��Ƭ, I discovered that meaningful change happens when curiosity is paired with the right guidance.’ Mridini Upadhyay at 91��Ƭ commencement.

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Kraus-Anderson vice president, regional education leaders credit 91��Ƭ with shaping them

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Inspiring Graduate: Meghana Maske, M.S. Food Science & Technology

giffeyt — Tue, 13 May 2025 21:03:04 +0000

Inspiring Graduate: Meghana Maske, M.S. Food Science & Technology giffeyt May 13, 2025

‘I was seeking a place that would challenge me to innovate.’

Inspiring Graduate: Meghana Maske (’25)

Hometown: Maharashtra, India
Degree: M.S. Food Science & Technology

Graduate student Meghana Maske will depart 91��Ƭ with an impressive list of experiences and credentials demonstrating her leadership in environments from the university campus to international organizations.

In a few short years, the food science and technology student has won first place in the 91��Ƭ Product Development Competition, gained national recognition in two Institute of Food Technology Hackathons (one for creating a chickpea flour cookie, the other for a soybean-based jerky), and earned a Food Safety Scholarship sponsored by the FMI Foundation in partnership with the Safe Quality Food Institute.

On campus, Maske served as a student senator in the Stout Student Association as well as the student representative on numerous 91��Ƭ committees; was the recipient of several scholarships, including the Lida Jamison Scholarship, which honors exceptional academic achievement and contributions to the field of food science and technology; and was selected as one of 20 recipients of the Cooperative Education and Internship Program Student of the Year Award for her internship with Bunge.

Meghana Maske took part in the May 10 commencement.

“My involvement in student leadership, academic committees and professional organizations significantly enhanced my communication, teamwork and problem-solving skills,” said Maske, who came to 91��Ƭ from Maharashtra, India. “It allowed me to build strong networks, contribute to meaningful initiatives and gain a broader perspective on food systems, policy and innovation, complementing my academic and industry experience.”

Maske was among the nearly 1,180 students who received degrees during 91��Ƭ’s spring commencement ceremonies May 10.

“91��Ƭ empowered me to transform from a student into a professional ready to lead in food innovation and safety,” she said. “I’m grateful for the mentorship, global exposure and opportunities that have shaped my journey, and I look forward to contributing meaningfully to the future of food systems.”

What brought you to 91��Ƭ?

91��Ƭ was the only university that truly matched my vision of blending science with real-world application. What set it apart for me was its strong polytechnic foundation and the opportunity to work hands-on with advanced technologies – like 3D food printing and gas chromatography – right from the start.

I wasn’t just looking for a degree; I was seeking a place that would challenge me to innovate, support my growth and allow me to make a tangible impact in the industry. 91��Ƭ offered exactly that.

Maske won the Outstanding Cooperative Education and Internship Program Student of the Year award.

What’s next after you graduate?

After graduation, I plan to begin my professional journey in the food industry, ideally in a quality and food safety or research and development role – areas where I’ve gained strong skills and hands-on experience. I’m open to opportunities that allow me to apply my knowledge in regulatory compliance, product development and process improvement.

How do you hope to make an impact in your field?

I aim to make a meaningful impact by integrating science, sustainability and innovation to develop food systems that are not only safe and high-quality but also environmentally responsible. My goal is to contribute to reducing food waste, improving nutrition and supporting global food security.

My research projects like “Optimization of 3D-printed Plant-Based Fish Analogues with Enhanced Omega-3 Fatty Acids” reflect this vision by combining cutting-edge technology with sustainable ingredients to create future-forward food solutions.

Meghana Maske discusses her work at 91��Ƭ's Research Day.

How has 91��Ƭ prepared you to work in your field?

91��Ƭ provided me with real-world experiences through research, competitions and leadership. It all started with winning first place in the 91��Ƭ Product Development Competition, which sparked my passion for innovation and practical problem-solving. That success led to national recognition in two Institute of Food Technologists hackathons, where I developed sustainable and fiber-rich food products.

Building on that momentum, I earned an internship as a food safety and quality intern at Bunge, a global leader in agribusiness, where I gained hands-on experience in the food safety and regulatory field.

Throughout this journey, Dr. Eun Joo Lee, my professor and research adviser, has provided unwavering support and mentorship, guiding me academically and professionally. Her encouragement has been instrumental in shaping my confidence, research skills and readiness to lead in both research and development and food safety roles.

Food science students awarded in international competition, receive competitive state scholarship

Maske creates sustainable solution to food waste; Carlson detects foodborne pathogens, hazard analysis in cheese

What stands out about your 91��Ƭ experience?

What truly stands out about my 91��Ƭ experience is the exceptional faculty mentorship, advanced research infrastructure and valuable industry exposure that collectively shaped my academic and professional journey. Under the unwavering guidance of Dr. Lee, I successfully completed my thesis, “Optimization of 3D-printed Plant-Based Fish Analogues with Enhanced Omega-3 Fatty Acids,” utilizing extrusion-based 3D printing and gas chromatography, turning innovative ideas into real scientific outcomes.

I was honored to represent 91��Ƭ at several IFT events, where I received national recognition and multiple scholarships, validating my commitment and potential in the field of food science. The support of faculty like Dr. Pranabendu Mitra and Dr. Taejo Kim also played a vital role in refining my technical understanding and research thinking, consistently motivating me to push boundaries and embrace new challenges.

My internship with Bunge, a global leader in agribusiness, further enriched my experience by offering hands-on exposure to food safety systems, internal auditing and regulatory compliance, giving me a clear view of how academic knowledge translates into impactful industry practice. This powerful blend of academic excellence, research success and professional experience is what has made my time at 91��Ƭ truly remarkable.

Meghana Maske holds her newly received 91��Ƭ diploma.

What challenges did you face in earning your degree and how did you overcome them?

As an international student, adjusting to a new academic environment, cultural expectations and managing time between research, classes and leadership roles was initially challenging. I overcame this by building a strong support system, staying organized and maintaining a disciplined schedule. Faculty mentorship, especially from Dr. Lee, played a crucial role in helping me stay focused and resilient.

What are you most proud of as you finish your degree?

I’m most proud of the balance I achieved between academic excellence, impactful research, leadership involvement and real-world industry experience. From publishing innovative work on 3D-printed fish analogues to earning competitive scholarships and awards, every step reflects my growth and commitment to making a difference in the food industry.

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‘I was seeking a place that would challenge me to innovate.’ Meghana Maske takes part in the May 10 commencement.

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M.S. Food Science & Technology

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STEAM Day opens world of career, academic possibilities in 91��Ƭ’s labs, studios

goersab — Thu, 21 Nov 2024 17:36:59 +0000

STEAM Day opens world of career, academic possibilities in 91��Ƭ’s labs, studiosgoersab November 21, 2024

Menomonie High School sophomores have hands-on experiences in workshops across campus

Abbey Goers

The Menomonie High School sophomore class glimpsed the possibilities open in STEAM careers – science, technology, engineering, art and math – during hands-on workshops at 91��Ƭ recently.

The 225 students broke into small groups and attended workshops led by faculty and instructional staff, including activities in anatomy, automation, psychology, physics, proteins, thermodynamics, natural history, the biology and behavior of honeybees, testing water and food quality, nonfiction comics, packaging, construction, design and more.

National STEAM Day, on Nov. 8, introduces young students to STEAM fields and careers. / 91��Ƭ

“Each workshop was designed to inspire curiosity and highlight 91��Ƭ’s unique polytechnic focus, blending creativity with practical, applied skills. This inaugural event offered students an authentic glimpse into STEAM disciplines, illustrating their relevance to future careers and academic opportunities,” said biology Lecturer Tiffany Hoage, College of STEMM project coordinator.

The field trip on Nov. 8 aligned with National STEAM Day. STEAM Day is a part of Menomonie High School’s Academic and Career Planning process, which encourages students to investigate a variety of potential career pathways, said Principal Casey Drake.

“91��Ƭ has been very willing to work with our vision of what the STEAM Day structure could be so that the students experience a dynamic and hands-on set of activities. We believe having a full understanding of potential next steps is critical,” Drake said. “We appreciate the opportunity to collaborate with 91��Ƭ. We have the same goal of providing outstanding learning experiences for our area’s youth and encouraging them to think about their post-secondary options.”

91��Ƭ also offers summer STEAM camp experiences for middle and high school students to discover career paths in science, technology, engineering, and art and design, while nurturing creativity and critical thinking skills through lab workshops led by faculty and university students.

Students use simple electrodes to test signal processes in their bodies. / 91��Ƭ

The Body Electric

Students learned how muscles, nerves and the heart use electricity to send signals throughout the body in the Body Electric workshop.

Led by Dr. Alex Hall and biology Lecturer Shelby Saenger in the university’s Cadaver Lab in Jarvis Hall Science Wing, students saw how this happens at the cellular level and then tested the process on their own bodies using a simple electrode and software system.

“They got to see their own body electricity at work and how the ‘wiring’ for our bodies is set up,” Hall explained. “They saw the electrical impulses from their muscle contractions and heartbeats – like in an EKG – and timed the nerve signaling to their muscles in reaction to a stimulus.”

Students saw a brain, spinal cord and nerves from one of the lab’s body donors to observe sensory versus motor neuron axons coming into and out of the spinal cord. They saw a heart with a pacemaker attached, used when a patient’s own cardiac electrical system isn’t working properly.

“We hope that the students were able to see that the things they learn about in school have direct connections to how even their own bodies function, as well as to learn that our body systems are amazing,” Hall said.

“The key to learning is to always stay curious. There are so many incredible things at work in our bodies and our world,” she added.

Food science faculty and student lab assistants help high school students run a water quality test. / 91��Ƭ

Testing of Food and Water Quality

Students in a food science lab in Heritage Hall engaged in a Testing of Food and Water Quality experiment. They tested tap water, fountain water and environment samples using rapid, ready-to-use, low-cost test kits for the detection of indicator microorganisms, such as coliform or E. coli pathogens, in water and food.

“I believe we keep young students curious to learn more if we provide them with hands-on, engaging activities and experiments that allow them to explore concepts directly, ask questions, and discover answers through trial and error, while connecting scientific concepts to real-world application,” said food science and technology Program Director Taejo Kim.

Kim provided students with easy, step-by-step manuals to walk them through the rapid test kit process and techniques, explaining the principles of the test, its benefits, sensitivity and specificity, safety and precautions.

The manuals also helped them understand the chemical and biological principles of the test kits and how research in rapid testing techniques is important to ensure food quality and safety in the food industry.

Students in the Controls and Instrumentation Lab see how automation processes begin. / 91��Ƭ

A Look at Automation

Across campus in Fryklund Hall’s Motion, Controls and Instrumentation Engineering Lab, engineering technology Program Director Mike Miller helped students to understand what automation is, how circuits are set up and how devices interact with each other.

“Overall, what makes things operate,” Miller said.

Equipment in the lab includes controls trainers, hydraulics trainers, power electronic trainers and Rockwell digital twin software.

Students first learned the function of each trainer and then hooked up their own circuits to watch its operations.

“If you like to build, fix, or simply understand things, engineering is a field to consider,” Miller said.

More than 65 91��Ƭ faculty, staff and students were involved in STEAM Day. It was organized by Hoage and Drake, Senior Admissions Counselor Jeanie Albricht, College of Arts and Human Sciences Associate Dean Jennifer Astwood, Educational Pathways and Outreach, and MHS counselors Kayla Hundt and Lee Vang.

91��Ƭ and Menomonie High School also collaborate on Direct Admit, the Early College Credit program, the transcription of high school courses for dual credit, and providing students with leadership opportunities in conjunction with the Menomonie Area Chamber of Commerce and in the community.

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Menomonie High School sophomores have hands-on experiences in workshops across campus STEAM Day, fall 2024

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Hero Caption: The Menomonie High School sophomore class of 225 students had hands-on experiences in 91��Ƭ's labs and studios as part of STEAM Day.

Jeanie Albricht

About Me

Hello! My name is Jeanie, and I am from Central Wisconsin. I was very fortunate to have known exactly what I wanted to do when I grow up. I wanted to run a restaurant! That is where Stout came in, they have the best program for Hotel, Restaurant, and Tourism Management in the area. I didn’t even look at any other colleges because I knew. We got to travel to different hotels, restaurants, and run our own restaurant here on campus. Even though our program was big, you didn’t feel like you were just another number. I earned my degree and worked in restaurants for a very long time until I decided to come back to Stout to work in Admissions. Now I get to share what 91��Ƭ Polytechnic has to offer to prospective students, and all the reasons why I love Stout.

Q&A with Jeanie

What is your advice for a new student?

Slow-down! Take in and appreciate each moment you have as you grow! Don’t take anything for granted! Get involved inside and outside of the classroom.

What was your college major (and minor)?

B.S. Hotel, Restaurant & Tourism Management

What do you love most about Stout?

Our hands-on approach, you learn so much by “Doing”

My favorite thing to do in Menomonie is…

I love supporting the local businesses... Menomonie has great restaurants and places to shop!

A random fact about me...

I was fortunate to cater for some of the stars that were performing in a local music festival!

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Bio Introduction: Schedule a virtual meeting with me at uwstout.edu/Jeanie

Full Name: Jeanie Albricht

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Food science students awarded in international competition, receive competitive state scholarship

goersab — Tue, 29 Oct 2024 13:30:00 +0000

Food science students awarded in international competition, receive competitive state scholarshipgoersab October 29, 2024

Maske creates sustainable solution to food waste; Carlson detects foodborne pathogens, hazard analysis in cheese

Abbey Goers

Two students in 91��Ƭ’s master’s and bachelor's in food science and technology programs recently were awarded for their innovations in addressing food waste and research in detecting foodborne pathogens.

Both are focuses of food scientists as they work to ensure a safe, nutritious, accessible and sustainable food supply. As the United States discards 120 billion pounds of food every year, while 48 million people contract a foodborne illness, graduate student Meghana Maske and undergraduate senior Lainie Carlson are helping to find solutions.

Maske was awarded third place in the Institute of Food Technologists’ Sustainable Food Systems Division and Fruit and Vegetable Products Division Hackathon, an intense eight-day competition this fall that gathered students from across the globe to showcase their skills and creativity.

Carlson received the competitive Wisconsin Association for Food Protection Scholarship. The $3,000 award promotes and sustains students’ interest in fields of study that lead to careers in food science, sanitation or food microbiology.

Maske contributes to meaningful solutions

Driven by her passion for food safety, innovation and sustainability in the food industry, Maske’s academic journey has been filled with challenges and opportunities.

Meghana Maske and Eun Joo Lee at the Minnesota IFT expo / Meghana Maske

At the IFT hackathon, teams were tasked to develop innovative solutions to address food waste in fresh fruit and vegetables, one of food science’s costliest and most environmentally impactful problems.

Maske and her team developed Okara Jerky, a plant-based snack crafted from soybean waste.

“This project was not just about making a product; it was about addressing the issue of food waste and showcasing innovative solutions,” said Maske, of India. “Competing alongside a diverse group of talented students from around the globe added layers of complexity and excitement to the experience.

“I felt a rush of pride when our hard work culminated in a third-place award. This recognition fueled my passion for sustainable food solutions and underscored the importance of collaboration and creativity in tackling real-world challenges.”

Maske has also competed in IFT’s Carbohydrate Division’s Fiber Hackathon, securing third place for her team’s high-fiber chickpea flour.

“The hackathons were exhilarating yet daunting. I found myself surrounded by some of the brightest minds in the field – students, scientists and industry professionals – all vying for recognition. Competing against such formidable talent and knowing that industry experts would judge our efforts made the experience both thrilling and nerve-wracking. Our awards felt like a monumental achievement, a testament to our dedication and teamwork,” she said.

Master’s Program Director Eun Joo Lee thinks the ideas and products generated at these competitions will help implement sustainable food systems. “Students who participate use skills, knowledge, creativity and passion to make a difference,” she said.

“Both competitions were incredibly demanding, pushing me to think outside the box and collaborate effectively with my teammates,” Maske said. “The challenge of creating innovative food solutions in such a competitive environment taught me invaluable lessons about perseverance, creativity and the importance of sustainable practices in the food industry.”

This summer, Maske was a food safety and quality intern at Bunge, in Danville, Ill., a global leader in agribusiness, food and ingredients. She received the 91��Ƭ Foundation’s Margaret Micheels Endowed International Student Scholarship and the Lida Jamison Scholarship.

Maske is proud to be one of four 91��Ƭ graduate students who earned the Wisconsin IFT Graduate Student Award, alongside Hope Lent, Celia Powell and Priyanka Shah.

She also received the Minnesota IFT Travel Scholarship.

“I am more motivated than ever to continue my journey in food science, determined to contribute to meaningful solutions that make a difference,” she said.

Carlson works to positively impact the industry

Carlson, of Elk River, Minn., believes that the food science industry impacts people every day.

“Food scientists help ensure every food product is safe for consumption and does not have any foodborne pathogens,” she said. “They also create the new products you see on the shelves. Every time you eat food that came from the grocery store, there has been a food scientist who has contributed.”

Lainie Carlson received a Wisconsin Association for Food Protection Scholarship / Lainie Carlson

Carlson enjoys the creative aspect of the hands-on experiences in the university’s food science labs, experimenting on and creating new food products, analyzing attributes and learning how to solve real world problems, like detecting foodborne pathogens.

“Just recently, there were millions of pounds of meat recalled because of listeria contamination,” she said. “It is gratifying that I know how to test for listeria and how to prevent it in food products.”

Last semester, Carlson helped identify and prevent biological, chemical and physical hazards in food by researching Hazard Analysis and Critical Control Point – a food safety measurement system used in every stage of the production process.

In Program Director Taejo Kim’s Food Quality class, students researched HACCP for dairy, juice, meat, poultry, seafood and low-acid canned foods, conducting hands-on testing in the labs.

Carlson designed an “HACCP Plan for Raw Milk Cheese,” cheese made from unpasteurized milk.

“Through many different databases, I found how raw milk cheese has six critical control points: receiving raw milk, storage of raw milk, salting of the cheese, fermentation, metal detection, storage and distribution,” she said.

Food science students present plans to prevent food contamination, illness

Students present Hazard Analysis and Critical Control Point plans at Research Day, prepare for careers in quality assurance in food industry

Carlson was on the culinary team her senior year in high school. She helped manage the student-run hallway cafe. She also enjoys math and science.

“With my love for food, math and science, I thought what better career for me than food science,” she said.

When touring colleges with food science programs, none of them felt right, she said.

“When I came to visit 91��Ƭ, Dr. Kim walked a group of prospective students to the food science labs and showed us what his classes were currently working on. Being able to see firsthand how the program ran and knowing that 91��Ƭ is a polytechnic university, I knew it was the right fit for me.

“I chose 91��Ƭ because Dr. Kim is so welcoming and the classes are hands-on, and through talking to people in the industry, they are so proud to be alumni. It felt like they were talking about family,” she said.

Carlson will graduate in May 2025 and plans to work in research and development.

The Wisconsin Association for Food Protection is a nonprofit group that provides leadership in food safety training and education for Wisconsin food processors and aims at advancing food quality in the state.

91��Ƭ’s undergrad program is accredited by the Institute of Food Technologists and meets the institute’s education standards for degrees in food science.

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Maske creates sustainable solution to food waste; Carlson detects foodborne pathogens, hazard analysis in cheese Meghana Maske and Eun Joo Lee at MN IFT expo

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M.S. Food Science & Technology

Our M.S. Food Science & Technology program will prepare you for a future as a food technologists/leaders through education, research, and outreach.

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Eun Lee

Dr. Lee (Ph.D., & CFS) is a Professor of Food Science and Technology (FST) program. She received her Ph.D. degree from Korea University (Seoul, Korea) in 2001 and worked at Iowa State University (Ames, IA) as a post-doctor and research scientist (2001-2011). She joined the 91��Ƭ in 2011 as an Assistant Professor, early promoted to an Associate Professor in 2015, tenured in 2017, and promoted to a full Professor in 2020. Dr. Lee served as Evelyn Van Donk Steenbock Endowed Chair (2015-2017), a Graduate Program Director of M.S. Food and Nutritional Sciences program (Jan. 2016-May 2019), and a Department Chair of Food and Nutrition (May 2018-June 2020).

Teaching Interests: Since Fall 2011, Dr. Lee has taught a variety of courses from introductory to graduate-level courses, online courses, and lecture-laboratory combined courses, including General Education (GE) courses and specialized courses to undergraduate and graduate students in the FST program. She developed four new courses (FN123-Science of Food (GE), FN425/625-Food Chemistry, FN435/635-Food Analysis, and FN725-Flavor Chemistry) related to the Food Chemistry area following IFT guideline and has been teaching mainly them so far.

Research Interests: Focused on the food chemistry area, especially “bioactive peptides produced from the egg protein (phosvitin)” and “mechanisms and prevention studies of quality changes of irradiated meats”. She has published more than 65 papers in peer-reviewed journals and 12 book chapters and received total $ 0.6 M research grants since 2002. Recently, Dr. Lee received the Sabbatical Award, and plans to conduct research for “the production of plant-based meat alternatives using 3D-Food Printing Technology” during the sabbatical year (Sept. 2021-May 2022).

Professional Interests: Dr. Lee has actively involved in the Institute of Food Technologists (IFT), working in the Food Chemistry Division Leadership Team (2013-2020). She was honorably elected and served as the Division Chair (2017-2018) for 1,400 division members. IFT is the largest international food science association with 17,000 members and evaluates the accreditation of the food science program, which the 91��Ƭ Food Science program received in 2014. As a result of her dedication, she received the IFT Outstanding Volunteer Award in 2016 and two IFT Outstanding Service Awards in 2015 and 2020.

Full Name: Dr. Eun Joo Lee

Job Title: Professor / Program Director

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College: College of Arts & Human Sciences

Department: Kinesiology, Health, Food & Nutritional Sciences Department

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Curriculum Vitae: Dr. Eun Joo Lee CV (412.17 KB)

Education:

Degree: Ph.D. Food Science and Technology

University: Korea University

Degree: M.S. Food Chemistry

University: Korea University

Degree: B.S. Food and Nutrition

University: Myong Ji University

Degree: Certification of FSPCA training course-"Preventive Controls for Human Food"

University: Food Safety Preventive Controls Alliance (FSPCA) - August 2016

Degree: Certification of Certified Food Scientist (CFS)

University: Institute of Food Technologist (IFT) - June 2016

Degree: Korean Nutritionist License

University: Ministry of Health and Welfare, Korea - April 1992

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Taejo Kim

Ph.D. Mississippi State University, 2003 • Major: Food Science and Technology, Minor: Biochemistry • Support Area: Food Microbiology and Safety/Food Processing

Teaching Interests: Food Microbiology, Advanced Food Microbiology, Food Quality, Food Preservation, Food Law, Experimental Foods, Food Biochemistry

Research Interests: 1. Rapid Detection and Enumeration of Foodborne Pathogens Development of easy-to-use and reliable assay kits for rapid detection and quantification of foodborne pathogens Development of resuscitation method of viable but non culturable (VBNC) Salmonella Novel design for rapid detection kits Rapid biochemical/biological separation through multi-phase culture techniques Screening of bio-markers on foodborne pathogens and their big data analysis Study of Listeria attachment on food contact surfaces for effective cleaning and sanitation 2. Food Processing, Quality and Preservation Non-thermal sterilization processing Shelf-life and quality enhancement of fresh and frozen food products Development of value-added food products 3. Functionality of Phytochemicals and their application Enhanced functionality of natural and processed polyphenol compounds

Professional Interests: My professional interests are study of biomarker expression on foodborne pathogens to develop the novel rapid assay kits and their field application/commercialization. I also love to work with undergraduate/graduate students for new product developments in food science and technology.

Full Name: Dr. Taejo Kim

Job Title: Associate Professor / Program Director

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Department: Kinesiology, Health, Food & Nutritional Sciences Department

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Food science students present plans to prevent food contamination, illness

goersab — Fri, 21 Jun 2024 13:05:31 +0000

Food science students present plans to prevent food contamination, illnessgoersab June 21, 2024

Students present Hazard Analysis and Critical Control Point plans at Research Day, prepare for careers in quality assurance in food industry

Abbey Goers

The U.S. Centers for Disease Control and Prevention estimates that 48 million people per year contract a foodborne illness, such as salmonella and E. coli.

To help identify and prevent biological, chemical and physical hazards in food, 91��Ƭ master's in food science and technology student Srihaasa Vempatapu and FST undergraduate senior Lainie Carlson researched Hazard Analysis and Critical Control Point – a food safety measurement system used in every stage of the production process.

With forty-two of their food science peers in Professor Taejo Kim’s Food Quality class, they researched HACCP for dairy, juice, meat, poultry, seafood and low-acid canned foods, conducting hands-on testing of foods in the labs.

“HACCP covers the entire food system from growing and harvesting to processing, manufacturing, distributing, merchandising and consumption to reduce the risk of foodborne illness,” said Kim, whose goal is to train students to be qualified quality assurance personnel.

Food science graduate students and faculty at Research Day / Vempatapu

Students presented their HACCP plans and other research at 91��Ƭ’s annual Research Day, an event showcasing student, faculty and staff research, creativity, and innovation and its impact. Several were awarded for their efforts in the field.

The concept of HACCP was first developed in the 1960s by NASA to assess and implement food safety requirements for the space program. It was presented to the food industry in 1971 through the National Conference on Food Protection.

Vempatapu, of India, thinks HACCP is important because it systematically discovers, assesses and manages possible hazards that could jeopardize food safety.

“HACCP assists in preventing contamination, microbial development and other hazards that could result in foodborne illnesses by concentrating on crucial control points throughout the production process,” she said. “Public health and consumer confidence in the food supply chain are protected by this methodical approach, which also improves quality control and regulatory compliance and guarantees the safety of food items.”

More than 40 food science students presented their HACCP plans at Research Day / 91��Ƭ

Carlson, of Elk River, Minn., believes that the basic consumer does not know how many steps are taken to ensure safety in their food.

“They just have faith in the manufacturers. HACCP is the reason for that faith. I learned a lot more about the food industry and how important it is to keep food safe,” she said.

Students learned the significance of HACCP's seven principles and applications, which include conducting a hazard analysis, determining the critical control points and establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation procedures.

In the U.S., the principles are managed by the National Advisory Committee on Microbiological Criteria for Foods, chartered under the U.S. Department of Agriculture. They are universally accepted by government agencies, trade associations and food industries around the world, such as the U.S. Food and Drug Administration, the European Union's Food Safety Authority and the International HACCP Alliance.

To become certified, individuals must successfully pass a third-party certification audit, provided by a qualified food safety auditor. Businesses achieve accreditation, verified by a qualified auditor, by conducting a hazard analysis, establishing critical control points and implementing procedures to control those hazards.

Graduate student Mohanth Sri Sai Prudhvi Yeluri presents his research on 'HACCP Plan of Frozen Cooked Beef Patties' at Research Day / Yeluri

Research Day is an ‘opportunity to showcase their talent’

During Research Day, Vempatapu gave an oral presentation on “HACCP on Low Fat Mayonnaise,” which entails locating possible risks, such as microbiological contamination, insufficient pasteurization or ingredient spoiling.

“In order to reduce these hazards, critical control points are implemented, such as temperature control during production and hygienic packing,” she said. “The safety and quality of the low-fat mayonnaise are guaranteed by routine monitoring and documentation, which guarantees that safety precautions are continuously followed throughout production.”

Carlson designed an “HACCP Plan for Raw Milk Cheese” – cheese made from unpasteurized milk.

Food science graduate students and Professor Taejo Kim in the Food Science Lab / 91��Ƭ

Carlson enjoyed researching regulations, including how raw milk cheese has to be fermented for at least 60 days before it can be sold, so soft cheeses cannot be made with raw milk, she explained.

Vempatapu and Carlson think Research Day is a valuable opportunity for students to showcase their talent and efforts, and where they can share their projects with others to show the impact food science has on the food industry.

They feel that their research has given them valuable insights on HACCP and has helped prepare them for their post-graduation goals.

“The labs at Stout have shown to be beneficial in my hands-on learning,” Vempatapu said. “They offer chances to put theoretical knowledge into practice, carry out investigations, collect data and hone the kind of practical abilities that are necessary for research in a variety of fields.

“Engaging in experiential education can promote a more profound comprehension of ideas and approaches, equipping researchers to effectively tackle problems in the real world.”

Food science graduate students examine glucose specimens / 91��Ƭ

Award-winning research in food science

Shuyi Zhou, a second-year student who plans to go on to graduate school, enjoys analyzing the hazards of biological chemicals and physical problems in food and beverage products.

At Research Day, she presented her poster “Hazard Analysis Critical Control Point Process Development for Ready-to-Eat Spiced Ham.”

“I think any food product without HACCP is not a safe product. The HACCP of food products is like the birth certificate of a baby,” she explained, meaning the plan affirms that a product is ready for shelf-life and consumption.

Food science award recipients, presenters and faculty at Research Day / 91��Ƭ

Zhou, of China, won first place for her poster presentation at Research Day, and four graduate students were awarded for their contributions to food science:

Priyanka Shah and Vraj Shah won first place for their oral presentation on the “Effect of Chickpea and Sweet Pea Milk on the Physicochemical, Textural and Sensory Properties of Sugar-Free Vegan Ice Cream”
Tejasri Vanga won second place at the WiSys Quick Pitch held during Research Day, as well as Audience Favorite, for her presentation on “Comparative Study on the Properties of Various Thickeners for Producing Plant-Based Meat Analogs”
Areeba Ali received an Outstanding Graduate Researcher honorable mention.

Tejasri Vanga receives her WiSys Quick Pitch awards during Research Day from Chancellor Katherine Frank and Provost Glendalí Rodríguez / 91��Ƭ

Priyanka and Vraj, with mentor Professor Pranabendu Mitra, aimed to develop a sugar-free, lactose-free dessert using unconventional milk, fat and sweetener to achieve a vegan ice cream with similar texture and taste of dairy-based ice cream.

“Stout has been a key component of our success, providing us all the technical assistance and unwavering support of our mentors for bringing our ideas into reality in the food science labs,” they said.

Vanga conducted research to identify the physiochemical properties of thickeners, like methylcellulose, gellan gum and citrus pectin, which play an important role in the texturization of alternate muscle fibers, or plant-based meat analogs, she said.

PBMAs offer vegetarian options that simulate meat-like flavors and are designed to improve the nutritional functionality of the product.

“The comparison and evaluation of thickeners can provide a clear understanding of their water-holding capacity, solubility, viscosity and particle size analysis,” said Vanga, whose mentor was Program Director Eun Joo Lee.

Vanga, Priyanka and Vraj, of India, will graduate in December. They plan to pursue careers in research and development.

Areeba Ali receives an Outstanding Graduate Researcher honorable mention from Chancellor Katherine Frank and Provost Glendalí Rodríguez / 91��Ƭ

Ali, of Eau Claire, was the lead presenter for the poster titled the “Effect of Strawberry Powder on Physiochemical, Textural and Sensory Properties of No-Added Sugar Chewing Gum.” It was co-authored with Akshar Sunilbhai Patel, Prudhvi Sureddi and Manikanta Yadlapalli, of India. They were awarded a Student Research Grant through the Office of Research and Sponsored Programs.

“The objective of this study was to investigate the effect of strawberry powder on sugar-free gums to meet consumers’ demand for gum-like products. The findings of this research would be helpful in improving gum products, which are essential for the satiety of consumers such as people with diabetes,” Ali said. “It was a good learning experience in the food science labs for conducting our textural analysis and physiochemical studies of our product.”

Ali graduated in May and plans to earn her Ph.D. in food science and technology.

“My future research will be based on the research projects and scholarly activities conducted at 91��Ƭ. Each project and activity have shaped my aspirations and commitment to make impactful contributions towards the advancement of science,” she said, citing her project in the development of biodegradable, fully sustainable food and beverage packaging materials, as well as innovative and health-conscious food options for people with diabetes and those who are obese.”

91��Ƭ’s food science and technology programs are offered through the kinesiology, health, food and nutritional sciences department. The department also offers a bachelor’s in health, wellness and fitness; as well as a bachelor’s in dietetics and a master’s in nutrition and dietetics.

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Inspiring Graduate: Emma Flemke, B.S. Food Science & Technology

goersab — Mon, 13 May 2024 13:05:00 +0000

Inspiring Graduate: Emma Flemke, B.S. Food Science & Technologygoersab May 13, 2024

‘Stout has given me the tools and hands-on experience through labs and working as a research assistant to help me prepare to work in my field.’

Inspiring Graduate: Emma Flemke (’24)

Hometown: Red Wing, Minn.
Degree: B.S. Food Science & Technology

Transferring to 91��Ƭ during the pandemic was challenging for Emma Flemke. It was hard for her adjusting to campus, navigating a new school system and meeting other students.

But by joining clubs and making connections with her peers and professors in her program, she began to feel a part of the campus community.

Emma Flemke, center, celebrates with her food science peers at commencement / 91��Ƭ

Flemke earned her B.S. in food science and technology on May 4, along with 1,037 graduates.

She was hired before graduation at the Ellsworth Cooperative Creamery, in Menomonie.

How has your 91��Ƭ experience changed you?

Emma Flemke in a food science lab at 91��Ƭ. / 91��Ƭ

My Stout experience has changed me by giving me the tools to work toward my professional goals and aspirations. It has created opportunities for me to grow and try things out of my comfort zone.

Stout has given me the tools and hands-on experience through labs and working as a research assistant to help me prepare to work in my field.

By applying what I learned in class to internships and jobs, I can confidently complete any task assigned to me.

Throughout my Stout experience, my professors and colleagues have stood out most to me. With the smaller class sizes, I found it easy to grow connections with professors and work toward my goals and interests.

Fermentation station: Microbiology, food science students boost skillsets in lab

On a recent day in Jarvis Hall at 91��Ƭ, about a dozen pairs of students leaned against lab tables and dug into the results of fermentation experiments.

How did your involvement on campus impact your experience?

Stout has given me opportunities through clubs and events to bond with other students inside and outside of my major. I have been a member of the Boxing Club and Food Science Club, serving as president from 2022-23.

I was a mentor with Mentor Collective program to help first-year students and those new to 91��Ƭ with any questions and concerns they have with college. When I started college, I had many questions and often found myself having to figure out stuff on my own. Through this program, I was able to help guide my mentees through their first-year college experience.

Emma Flemke was hired before graduation at the Ellsworth Cooperative Creamery / 91��Ƭ

Joining these clubs and programs enriched my experience at Stout by making me feel like I was part of campus.

They created a safe area in which I could make friends with other students from similar and different majors that had a common interest.

What are you most proud of as you finish your degree?

I am most proud of the connections I have made and experiences I have gone through that have shaped me into the person I am today.

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‘Stout has given me the tools and hands-on experience through labs and working as a research assistant to help me prepare to work in my field.’ Inspiring grad Emma Flemke

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Commencement scheduled May 4 for 1,037 graduates

Spring commencement will be held for 1,037 graduates on Saturday, May 4, at 91��Ƭ.

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Fermentation station: Microbiology, food science students boost skillsets in lab

polingj — Mon, 04 Dec 2023 17:13:06 +0000

Fermentation station: Microbiology, food science students boost skillsets in labpolingj December 4, 2023

Professor Steve Nold’s class continues tradition of hands-on research to support career preparation

On a recent day in Jarvis Hall at 91��Ƭ, about a dozen pairs of students leaned against lab tables and dug into the results of fermentation experiments they had created.

The strong smells coming from vials in the Rajiv and Swati Lall Microbiology Lab were proof that they had indeed succeeded at fermentation. Each experiment used a different raw, organic material and posed questions. How long did whey, sauerkraut or sourdough starter take to ferment? How much ethanol was being produced in kimchi? How did various inputs and controls impact the process of making mead?

Their tests had greater value than a letter grade. As food science, dietetics, applied science-biology and other majors, they were learning the scientific process with industry-standard testing equipment, skills that can be applied to their careers.

Emma Flemke, left, and Emma VanHout collect data as part of their whey fermentation project in Professor Steve Nold’s General Microbiology course at 91��Ƭ. / 91��Ƭ

“These experiences are key to developing career-ready graduates. Our students seamlessly transition from college into industrial positions,” Professor Steve Nold said.

The gap between student research and the real world isn’t wide. From 2017 to 2022, about 150 students in the same General Microbiology course taught by Nold conducted ongoing research to support a northern Wisconsin distillery, Copper Crow, near Bayfield.

Copper Crow ferments whey, the liquid byproduct of the cheese-making process, as the basis for its spirits. It’s one of only a few distillers in the country to use whey, but it presents special challenges.

Nold designed experiments in his course to test as many variables as possible and make sure nothing was being overlooked at Copper Crow. The general process was developed by Copper Crow owner Curt Basina, with assistance from Rick Erickson, a Bayfield High School science teacher and distilling afficionado.

A student in the course use a centrifuge, which removes solids from liquid samples before analysis by the high-performance liquid chromatography. / 91��Ƭ

“We needed to find the most efficient means to distill, and Stout was instrumental in helping with that,” Basina said.

One of the student teams in this fall’s class was continuing that research. Emma Flemke, a senior food science and technology major from Red Wing, Minn., and Megan VanHout, a junior dietetics major from Isanti, Minn., were focused on whey. Specifically, they were testing how the lactose (or sugar) concentration affected the amount of ethanol produced after fermentation.

Flemke has more than a passing interest in whey. She interned for a summer at Ellsworth Cooperative Creamery’s cheese facility in Menomonie as a production supervisor. She has accepted a full-time position when she graduates in May.

“The more we understand whey and how it can be manipulated, the more we’ll know how it could be used in the future,” Flemke said.

Wisconsin is the nation’s No. 1 maker of cheese and by default whey, but much of the whey goes to waste.

Student Alia Wilson works on her experiment in the microbiology lab. In the background at left is Professor Steve Nold. / 91��Ƭ

The class has been an eye-opener for VanHout. “This project has brought together a lot of things we’ve learned in other classes. Professor Nold is great about teaching us how to do things properly, how to use different instruments and apply this to our careers,” VanHout said.

Nold’s students will present their research from 1 to 3 p.m. on Thursday, Dec. 7, at the Memorial Student Center along with about 300 others as part of the STEMM Expo.

Some of the other student fermentation research experiments Nold’s current students conducted are:

Sourdough starter: Junior dietetics majors Olivia Donohue, from Mosinee, and Josie Hasenstab, from Milton, experimented with three kinds of yeasts to see how they affected the sourdough bread starter.

They noted that fermented foods can be good for a person’s gut health. As dietetics majors, they were glad they could choose a food as their research subject.

Students Marty Kiernan, left, and Ethan Kalin work on their mead fermentation project. / 91��Ƭ

The team used a centrifuge to spin the dough and separate the liquid, then conducted their tests on the liquid. “We’ve got a lot of data to analyze,” Donohue said.

Sauerkraut: Food science major Hope Lent, a junior from Middleton, and environmental science major Sam Stinton, a senior from Minneapolis, made sauerkraut (cabbage and salt) and created four tests to study how varying the salt affects the fermentation process.

“The amount of salt doesn’t affect the amount of ethanol created but how fast. More salt speeds up the process,” said Lent, noting the process takes from three to six weeks.

Stinton and Lent were excited to learn how nutrient proportions affect the conversion to alcohol, as well as the being able to learn testing skills they can apply to their future careers.

Kimchi: Dietetics majors Devan Greene, a senior from Eden Prairie, Minn., and Alex Moe, a junior from Wilson, tested for pathogens in kimchi, a Korean food similar to sauerkraut using cabbage, spices and potentially other vegetables.

They found how varying inputs into their mix and changing temperatures impacted the fermentation and produced such things as lactic acid, acetic acid and dextrose.

Ale yeast: Dietetics majors Ella Gigstead, a junior from Albertville, Minn., and Nicole Demulling, a senior from Osceola, conducted tests on grains used to make ale. They tried sorghum flour, corn meal and wheat flour and learned that the grains all made ethanol.

Along with the high-performance liquid chromatography, they used a micropipette, a lab tool to measure tiny amounts of liquid, and Excel spreadsheets to help them analyze their data. “There’s a lot of science behind dietetics,” Gigstead said.

Mead: Applied science-biology concentration majors Ethan Kalin, a senior from Maplewood, Minn., and Marty Kiernan, a senior from Ashwaubenon, made mead, an ancient, fermented beverage with a base of honey, water and yeast, while adding apples. However, they experimented with how the size of the apple pieces affected the process.

“We wanted to see how it affected the ethanol content and the speed of fermentation,” Kalin said. “It doesn’t affect it much.

“There’s been a lot of data analysis, and learning the lab techniques using a sterile environment has been very good,” Kalin said.

###

On a recent day in Jarvis Hall at 91��Ƭ, about a dozen pairs of students leaned against lab tables and dug into the results of fermentation experiments. Micro lab 1

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Food science graduate student Areeba Ali wins WiSys Quick Pitch state title, People’s Choice

goersab — Tue, 29 Aug 2023 15:54:39 +0000

Food science graduate student Areeba Ali wins WiSys Quick Pitch state title, People’s Choicegoersab August 29, 2023

Research into sustainable packaging made from milk protein inspired by Wisconsin’s dairy-rich identity

Abbey Goers

With 400 million tons of plastic waste produced globally every year, of which more than eight million tons enters the world’s oceans, Areeba Ali set forth to find a sustainable alternative packaging source for food and beverage products.

“This global concern has united us as food scientists, driving us to contribute to environmentally sustainable solutions,” Ali said.

Ali, a graduate student in M.S. food science and technology at 91��Ƭ, recently won first place and the People’s Choice Award for “Development of Eco-friendly Milk Whey Protein Isolate Biodegradable Packaging,” at the annual WiSys SPARK Symposium’s Quick Pitch state final, hosted by UW Oshkosh.

In her presentation, she described using whey protein isolate, a milk protein, and glycerol used as a plasticizer as a potential packaging material. The combination is capable of producing biodegradable films and coatings. Antimicrobial whey proteins enhance the barrier properties and strengthen the functional properties of films and can serve as a shield against contamination, she explained.

Areeba Ali receiving her first place award / Areeba Ali

“Now is the time to create a more sustainable alternative to plastic packaging. The packaging which can be cost-effective. The packaging which can be biodegradable. The packaging that can help us extend the shelf-life of products and, most importantly, help us save the environment,” Ali said in her presentation.

Fifteen 91��Ƭ undergraduate and graduate students attended the symposium, the most from any of the 10 participating universities. They presented 13 research posters.

“We are extremely proud of Areeba’s outstanding research and pitch featured at the WiSys Spark Symposium,” said Chancellor Katherine Frank. “Areeba and her fellow undergraduate and graduate student researchers from 91��Ƭ engage in complex research under the guidance of outstanding faculty. Being able to distill complex concepts and months of research into a brief pitch that is easily understood across a broad audience of stakeholders is not an easy undertaking for anyone.

“Areeba not only succeeded in doing so, but it was clear that she is passionate about her research and recognizes its potential impact across industry sectors. During her pitch, Areeba exhibited the critical thinking, problem-solving skills, and real-world application that we promote as part of the learning experience at 91��Ƭ, Wisconsin’s Polytechnic University,” Frank added.

The WiSys SPARK Symposium brings UW System faculty, staff, students and alumni together to network, collaborate and celebrate research and innovation. The symposium includes the Quick Pitch, a student research poster and innovation showcase, faculty research talks, and expert panels on research, innovation and entrepreneurship.

WiSys is a nonprofit that facilitates cutting-edge research programs, develops and commercializes discoveries, and fosters a spirit of innovative and entrepreneurial thinking across the state.

Embracing Wisconsin’s identity as a catalyst in sustainability

Funded under the Evelyn Van Donk Steenbock Endowed Chair grant awarded to Assistant Professor Pranabendu Mitra, Ali’s journey into sustainable plastic packaging was a collaborative effort with four other graduate food science students: Pratima Jampani, Prativa Gaire, Amrutha Kilaru and Hema Chandu Immadisetty.

“They worked tirelessly alongside me on this project,” Ali said. “Addressing global sustainability challenges has become a shared responsibility, especially for food scientists like us. It's inspiring to consider our role in this important endeavor.

“Together, we embraced innovation and relevance to Wisconsin's identity as a dairy haven. Drawing inspiration from our dairy-rich surroundings, we're uniquely positioned to develop and implement ideas within the dairy industry,” she added.

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They formulated and tested four films for physical and chemical properties and found that the films containing 60 to 80% glycerol were the highest quality. And they believe their research would be readily accepted by the food packaging industry, as sustainability is already a goal of large companies such as Nautilus, Nestle and Tetra Pak.

“I am proud of Areeba’s brilliant accomplishment. She is one of the courageous master’s students of our program who has a very strong passion in research,” Mitra said. “She brought our simple research idea to a new height by her outstanding and charismatic research presentation skills. Her research has a great importance for the sustainability of the food processing industry.”

A commitment to a more sustainable world

Ali has had a passion for public speaking from a very young age; however, speaking at the Quick Pitch presented a unique challenge.

Areeba Ali with her daughter at the symposium / Areeba Ali

“It required me to convey my technical research effectively to an audience that might not be familiar with the subject,” she said.

“Condensing my entire idea into a three-minute presentation was certainly a daunting task. The experience was truly transformative, pushing me to adapt and refine my communication skills to connect with a broader audience.”

She remains dedicated to advancing her research, making a meaningful impact on the world and is passionate about driving change through innovative research and practical applications. Ali has an undergraduate degree in biotechnology from Government College University, in Lahore, Pakistan.

“Our commitment extends beyond just research. It's about taking action, making a difference and actively contributing to a more sustainable world. I'm proud to continue my pursuit of public speaking and research, all while maintaining a fulfilling family life. This balance has been possible thanks to the incredible support of our esteemed faculty, my classmates and the UW system,” Ali said.

“I'd like to extend my heartfelt gratitude to Dr. Mitra for his invaluable guidance and support throughout my research journey. His expertise has been instrumental in shaping my passion for sustainable food packaging solutions,” she added.

I scream, you scream, we all scream for edible ice cream packaging

In addition to Ali’s success, graduate students Priyanka Shah, Vraj Shah and Neha Patil won third place in the poster presentation for “Developing Edible Ice Cream Packaging Containers Using the Combinations of Whole Wheat Flour, Rice Flour and Corn Flour.”

Their vision in designing sustainable and innovative food packaging was to reduce waste made by the ice cream industry, minimize environmental impact and enhance the consumer experience by producing an edible packaging solution.

Neha Patil, Priyanka Shah and Vraj Shah receiving their award / Priyanka Shah

Priyanka, who was the lead presenter, believes it’s important for undergraduates and graduates to participate in symposiums to network, understand research trends and learn about the impact of their research.

“The symposium provided a unique platform to share our findings, exchange ideas and learn from fellow researchers and scholars,” she added. “The experience has enriched my understanding of the power of interdisciplinary collaboration and the potential for turning innovative concepts into tangible solutions.”

Vraj agreed. “Engaging in meaningful exchanges with esteemed scholars and fellow participants enriched my experience. These kinds of events are a huge encouragement for students to take up innovative research and present themselves amongst scholars from various backgrounds while also gaining exposure to ongoing research ideas of diverse fields,” he said.

“For students and researchers, a poster presentation is a fantastic way to present their findings. A unique setting is created when several presentations are combined, giving participants the chance to view the results in a compact format,” Patil added.

Shah, Shah and Patil, along with fellow students Akshar Patel and Kiran Mai Adari, also conducted research under Mitra’s grant.

“I am proud of their outstanding accomplishment. All of the students were excellent in the poster session and attracted researchers from other universities who attended. I believe it is a very positive impact of our 91��Ƭ research activities,” Mitra said.

Priyanka Shah at the poster presentation / Priyanka Shah

Other M.S. food science and technology students who presented were:

Kavya Bangaru: “Processing and Quality Evaluation of Fruit Flavored Soy-Yogurt: A Review”
Mrudula Durbhakula: “Optimization of Plasticizer Glycerol Content on the Physicochemical and Migration Properties of Biodegradable Tapioca Starch Packaging Films”
Hari Kavya Kommineni: “Development of Cranberry Pomace Fortified Active and Edible Packaging Films with a Blend of Potato Starch, Chitosan and Sorbitol”
Gayathri Medarametlla: “Applications of Artificial Intelligence and Big Data in Food Industry”
Chandana Pakala: “Developing Edible Packaging Films Using Xanthan Gum and Glycerol Plasticizer as an Alternative of Plastic Films”
Vraj Shah: “A Review on Quality Characteristics of Value-added Pasta Products”
Resha Tandukar: “Development of Plant-based Non-dairy Vegan Yogurts Based-on Textural and Sensory Properties of Yogurts”
Tejasri Vanga: “A Review on Consumer Acceptance of Cultured Meat and Plant-based Meat”
Lathika Venugopalan: “Effect of Storage Temperature, Packaging Materials and Chemical Pre-treatments on the Shelf Life of Fresh Cut Apples”

B.S. food science and technology students who presented were:

Elizabeth Her: “Effect of Shortenings on the Physicochemical, Textural and Sensory Properties of Gluten-free Cupcakes”
Hongdi Li: “Optimization of By-product Cranberry Pomace Fortification in Gluten-free Cupcake Formulations Based on Physicochemical, Textural and Sensory Properties”

91��Ƭ’s Office of Research and Sponsored Programs coordinated and arranged travel and provided financial support for students, faculty and staff to attend the symposium.

M.S. food science and technology graduate Josh Bernin took second place in the 2022 WiSys Quick Pitch state finals for his presentation “Developing Protein Rich Higher Fiber and Antioxidant Cranberry Pomace Infused Soy Flour and Rice Flour Blend Extruded Fried Snack.”

91��Ƭ’s Office of Research and Sponsored Programs is a partner with WiSys in supporting Quick Pitch.

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Research into sustainable packaging made from milk protein inspired by Wisconsin’s dairy-rich identity Areeba Ali presenting at WiSys SPARK Symposium's Quick Pitch

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Hero Caption: M.S. food science and technology student Areeba Ali won first place and the People’s Choice Award at the annual WiSys SPARK Symposium’s Quick Pitch.