Learn about the current cohort of students participating in the NSF IRES program.
Serena Abrol
Chemical Engineering
My name is Serena Abrol, I’m a junior majoring in Chemical Engineering with a biomolecular concentration. I’m originally from Chesterfield, Missouri, just outside of St. Louis.
I’m especially interested in food science, technology, and the food industry because it allows me to combine my engineering studies with my passion for sustainability and innovation. I’ve always been fascinated by how engineering principles can be used to improve food quality, efficiency, and environmental impact. Food is one of the most essential global industries, and creating systems that make it healthier, safer, and more efficient is critical to supporting a growing population. Growing up with a mom who works in sustainability and a dad who attended culinary school shaped my interest in both the technical and cultural sides of food, reinforcing how impactful and meaningful this field can be.
This program is an ideal next step for me because it offers international research experience, professional development, and cross-cultural learning—three things that are essential for the global food industry. The hands-on research in New Zealand will help me apply chemical engineering concepts to real food systems, while the cross-cultural environment will strengthen my ability to collaborate with diverse teams. These experiences will prepare me for a future career in sustainable food manufacturing and food process development and ultimately support my goal of pursuing a master’s degree in this field.
Emma Cusson
Chemical Engineering
My name is Emma Cusson, and I am a sophomore from Charlotte, North Carolina, studying Chemical Engineering with a concentration in Biomolecular Engineering. I find food science and technology particularly fascinating because of its vast and adaptable scope. Beyond the challenge of supplying enough food for a growing population, climate change adds another layer of complexity. Together, these factors create new problems, and I am eager to see how technology evolves to bridge these critical gaps.
I believe participating in this program will strongly prepare me for a future career in or related to the food industry. The research will expose me to the most up-to-date practices and provide insight into the current state of the science. Conducting this research in a different cultural setting is especially valuable, as it will offer diverse perspectives and help me develop deeper problem-solving skills.
Lily Fawaz
Chemical Engineering
My name is Lily Fawaz, and I am a junior from Knoxville, Tennessee studying Chemical Engineering. On campus, I have been involved in undergraduate research in the Department of Chemical and Biomolecular Engineering as well as Student Alumni Associates, the Student Government Association, and the Society of Women Engineers. Food science and technology has become a strong interest of mine because of the universal value of food and its ability to influence communities on a wide scale.
I am passionate about advancing global food security and developing environmentally conscious methods for food production. As someone who values nutritious eating, I am motivated to contribute to increased accessibility of fresh, organic food. Since beginning my degree, I have been drawn to the application of chemical engineering in sustainable food research and product development. After interning abroad in Cape Town, South Africa last summer, I gained a deeper appreciation for cross-cultural collaboration and adaptability in international settings, and I am excited to continue growing in these areas. I am excited for the opportunity to join the IRES Food Engineering Program in New Zealand, where I hope to strengthen my skills in formulation chemistry, sustainability, and innovative food technology while contributing to a field I care deeply about.
Randi Gill
Materials Science and Engineering
My name is Randi Gill, and I am a sophomore from New Jersey studying Materials Science and Engineering. I became interested in the processing of food and its impact on communities at a young age. This interest grew into a passion for understanding the relationship between food systems and food quality. In Fall 2025, I led a VOLbreaks trip to Birmingham, AL, through UTK’s Jones Center. The trip focused on Food Justice and Sustainability, allowing me to see the impact of food systems on a community. As an MSE major, I am eager to learn more about the chemical and materials aspects of food science and explore how food technology can contribute to solutions in food justice.
The opportunity to participate in this program will allow me to build global connections while gaining hands-on research experience that will prepare me for a career in food science. I cannot wait to learn about the different techniques we will use in the laboratory and experience a country known for its sustainable food landscape, bringing ideas back to the United States and Knoxville.
Combining my love for materials science and food justice in a cross-cultural setting is an incredible opportunity that will be beneficial in preparing me for my future career.
Luke Mudd
Chemical Engineering
My name is Luke Mudd, and I am a Junior from Chicago, Illinois studying Chemical Engineering. I am passionate about the food industry because of my interest in how nutrition directly influences human health and daily performance. I believe that many health issues stem from inadequate intake of essential nutrients, and I hope to apply engineering principles to develop foods that deliver necessary vitamins and minerals more effectively.
The international research aspect that the IRES program has to offer will help me gain valuable insight on important areas in the food industry. Learning from experts in another cultural and scientific environment will broaden my understanding of how different societies approach nutrition and food production. This cross-cultural perspective, combined with hands-on research experience, will help me grow into a technically skilled professional who is ready to innovate within the food industry.
My long-term goal is to contribute to developing accessible, nutrient-dense food products that support healthier lifestyles in the U.S. and globally. By participating in international collaboration now, I hope to bring diverse insights into future work that advances public health through science-based food innovation.
Randall Robinson
Biosystems Engineering
My name is Randall Robinson. I am a junior from Marshall, Illinois studying Biosystems Engineering with minor in Food Science. Growing up on my family’s farm shaped who I am and started my interests in agriculture, food science, and sustainability. Working with friends and family provided me with an appreciation for the effort that goes into producing safe, high-quality food. This motivated me to pursue a field where I can help contribute to systems to feed the world efficiently and sustainably.
This program will prepare me for a career in the food industry by giving me meaningful research experience and exposure to new perspectives. I will have the opportunity to learn new research methods and strengthen my technical skills that are important in food science. Working with researchers from another country will help me build professional confidence and understand how different cultures pursue food related challenges. I am also very excited to explore the geography and culture of New Zealand.
Lily Mize
Biosystems Engineering
My name is Lily Mize, and I am a sophomore from Seymour, Tennessee studying biosystems engineering. My passion for food science and technology stems from a deep-seated interest in sustainability and the desire to lessen our impact on the planet while ensuring we can feed the global population. I am fascinated by the mechanics of the human body and want to explore innovative solutions to improve our food systems to optimize the nutrients we consume to fuel our bodies. I believe that by working together on a global scale, we can enhance both the quality and sustainability of our food systems to nourish the world with nutrient-rich food without overtaxing our planet.
This international research experience is an exciting opportunity for me to gain a global perspective on food production. The cross-cultural experiences and professional development opportunities of this program will be invaluable in shaping the way I think about food science and innovation, preparing me for a career at the forefront of innovation in the food industry. By understanding food research from a global standpoint, I hope to bring back unique insights and creative thinking that can improve our American food systems.
Nikki Johnson
Chemical Engineering
My name is Nikki Johnson and I’m a sophomore in Chemical Engineering from Atlanta, Georgia. I initially chose to study chemical engineering with the goal of pursuing a career in pharmaceuticals. However, after learning about the diverse career paths within the field, I have developed a strong interest in pursuing food research.
I have always been extremely interested in food. When I was a little kid, instead of watching cartoons, I watched Food Network and Cooking Channel. This inspired a love of cooking and trying new foods because they all tell their own story. This later led me to explore the chemistry of cooking. For example, I find it fascinating how the denaturation of proteins leads to so many different forms of food such as egg whites versus scrambled eggs. This fascination with food and food chemistry drives me to gain hands-on experience in the food industry studying these processes and potentially getting a chance to improve them.
I aspire to graduate and move into research and development within the food industry as a chemical engineer. This program will give me great insights into the R&D process and teach me how research is structured to help me develop my own research projects in future. Additionally, it will teach me how to analyze data to make informed decisions within the R&D process. The unique international experience with this program will allow me to gain skills in cross-cultural communication, which is key in furthering my career. Even within the U.S., there are many people from different cultural backgrounds, so it is important to be able to practice cross-cultural communication. This is especially important to me because I aspire to work for an international organization and travel to work with people from different countries.
Reece Hutchens
Chemical Engineering
I am Reece Hutchens, a Junior from Franklin, Tennessee studying Chemical Engineering. I’ve been interested in the food industry for some time now, dating back to learning about the agricultural revolutions that vastly improved the world’s food output. Of course, there are always improvements to be made, and I’m excited at the prospect of bringing about the next generation of change, especially with regards to sustainability and quality. I know this program will be a fantastic opportunity to immerse myself in research practices as well as standards of the food industry. I will be able to further develop my experiences in teamwork and international collaboration. I know that every aspect of this program will equip me with the tools necessary to begin a successful career in the food industry, as I hope to be able to contribute to developing tasty, nutritious, and trustworthy products for consumers worldwide. I am grateful for my selection to participate in this IRES program and am eager to begin in the Spring of 2025!
Julia Yasenchak
Chemical Engineering
My name is Julia Yasenchak and I am a sophomore in chemical engineering with biomolecular concentration. I’m from Cherry Hill, NJ just outside of Philadelphia. Food science and technology interests me because food is something that is relatable to everyone, and improving our technology and techniques for how we make food more sustainable is something that everyone can benefit from, as well as the environment. This program will develop my career in the food industry by offering valuable resources to learn through meaningful food science and technology research, as well as documenting the research. Specifically, the hands-on international research experience will provide me with many skills that will stay with me. These include teamwork, professionalism, and cross-cultural experiences.
Stephanie Cho
Chemical Engineering
My name is Stephanie Cho, and I am a sophomore studying chemical engineering. I am from Knoxville, Tennessee, and a fun fact about myself is that I am bilingual. What interests me about the food industry as a whole is the fact that food is relevant in everyone’s lives, regardless of age, race, or background. As I discover the countless possibilities for this field, I feel a growing desire to contribute to this movement of implementing sustainable, innovative standards for food production.
The NSF IRES program is helping me prepare for a career in the food industry in a multitude of ways, from gaining experience in international research to developing professional skills. I believe cross-cultural experiences will be especially invaluable, allowing me to broaden my way of thinking. I will be able to witness firsthand that varying perspectives helps research to advance in ways never done before.
Elijah Roach
Biosystems Engineering
My name is Elijah Roach, and I am a sophomore in Biosystems Engineering. I was born in Knoxville Tennessee and have lived there my entire life. This program interested me because I have always had a great interest in natural processes and how engineering can be applied to them. I am also interested in creating a more sustainable future through engineering and helping those with food insecurity around the world. Through food science, there is hope that we, as humans, can live a more comfortable and safe life while keeping our environment clean and secure as well.
Getting the opportunity to conduct international research will be a great professional opportunity. With a focus on professional development, I am excited to explore the food industry and find out how I best fit in this industry. The cross-cultural experience this opportunity gives is also invaluable to me. Not only will I get to work with professionals in the food industry, but I get to view it from a new cultural perspective. Being able to gain knowledge of this engineering field from multiple cultural perspectives allows me to gain further insight into the world surrounding the food industry, which is both very exciting and helpful in finding a future career.