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.