First-generation food science student prepares for medical school and builds lasting connections at Herbert
Where are you from, and why did you decide to attend the Herbert College of Agriculture at the University of Tennessee?
I am a first-generation college student who was completely unaware of how the whole college process worked. I grew up in Decatur, Tennessee, a small rural town where not many people attend college. I knew that I wanted to go to college if I could, but I had no idea how to get there. The only thing I knew was that I wanted to be at the University of Tennessee, Knoxville. I grew up watching the Volunteers play football and basketball on TV, and I was able to attend a few games growing up. It was instilled in me from an early age that we root for the Vols and our blood bleeds orange. I knew that I wanted to be here, so that was an easy decision to make. I wanted a place that would feel like home, and it would not have felt like home if I had attended anywhere else. The other challenge that I faced was being able to afford college. My parents made an honest living, but in no way were they able to afford to send me to college. All of the many scholarships that UT offers are another reason I chose to come here because, without them, I would not have been able to attend college.
What inspired you to major in food science, and what interests you most about this field?
I am a food science major with a concentration in pre-medicine at the Herbert College of Agriculture. When I first applied to UT, I was not aware that food science was a major, let alone one I could use to apply to medical school. During high school, I was very involved in FFA, and my agriculture teacher/FFA advisor, Christy Cobble, advised me to look into food science and take a tour of Herbert. I reached out to the Herbert College of Agriculture and scheduled a meeting with food science professor Dr. David Golden and the director of enrollment services, Cassie Johnson.
After meeting with Dr. Golden, he explained how I could still take the same prerequisites needed for medical school while majoring in food science. The added benefit was being on a campus that embodied the small-town feel of my hometown while being part of a large SEC campus. When I met with Cassie, she informed me that Herbert awards close to one million dollars in scholarships annually. She also explained how I could be a part of the Herbert Life Living and Learning Community, where I would live on the same floor of Magnolia Hall with other agriculture students. After that meeting, I knew that Herbert was where I wanted to be because it reminded me of home.
Which class has been your favorite so far, and is there a professor who has significantly influenced your academic journey?
There have been a lot of favorites for me during my time here at the Herbert College of Agriculture. Two of my favorite classes have been FDSC 150: History and Cultures of Foods and AREC 395: James L. Herbert Executive Seminar Series. I’ve been fortunate to have numerous professors and advisors who’ve inspired me throughout my academic journey, making it difficult to single out just one. Among them, Dr. David Golden, Dr. Vermont Dia, Dr. Karen DeLong, and Cassie Johnson have left lasting impressions on me. Each of these individuals has played a pivotal role in shaping my educational and personal growth.
Dr. Golden has been my advisor since day one, serving as one of my strongest advocates. He has not only assisted me in securing scholarships and provided invaluable guidance on applying to medical school, but has also been a great friend, always there to offer support. Dr. Dia’s mentorship has been instrumental during my two years working in his lab. Beyond our research endeavors, he’s exemplified genuine care for his students by actively participating in our food science club activities and supporting our academic pursuits.
Dr. DeLong stands out as an exceptional mentor through her leadership of the UT Knoxville Farm Credit Scholars program. Despite not being in my major, she’s extended a warm welcome, offering assistance whenever needed and imparting invaluable lessons on effective leadership through her classes.
Lastly, Cassie Johnson, my exceptional boss, has been a source of inspiration with her unwavering dedication to student well-being and success. Her tireless efforts in securing scholarships and fostering a sense of belonging on campus have been instrumental in my college experience. Collectively, these mentors have not only guided me academically but have also instilled in me values of compassion, resilience, and leadership that I will carry with me long after graduation.
Can you describe a memorable project or research experience during your time as a food science student that had a significant impact on your learning?
I work as an undergraduate research assistant in the Department of Food Science under the guidance of Dr. Vermont Dia. I am working on my own project titled “Nutritional Profile and Antioxidant Property of Protein Isolated from Industrial Hempseed Hearts as Affected by Enzymatic Hydrolysis.” The project has several real-world applications. Working to increase sustainability, we are using parts of the hempseed that are usually thrown away to try to find if there are any protein sources and antioxidant properties available. Finding a novel protein source is extremely important because of the growing human population, which is decreasing our food supply.
As a Herbert Ambassador, how do you connect with prospective students, and what key messages do you share about studying in the Herbert College of Agriculture?
I serve the Herbert College of Agriculture, its student body, and our community through the recruiting of prospective students, representing the college, and promoting many opportunities within the college and the field of agriculture. This has been one of my favorite positions on campus because I have made some of my best friends; I get to support the college that has helped me so much, and I get to connect with Herbert leadership. I have been able to promote the pre-medicine track in the Department of Food Science to prospective students who ultimately join my classes the following year and get to be a familiar face on campus to help ease their stresses about starting an amazing college journey. I also explain how we have around 1,500 undergraduate students, so you still get that small-town feel on a large SEC campus. There are so many interesting majors, from food science, construction science, and food and agricultural business to the turfgrass concentration of plant sciences. I also explain how we give out more than $1 million a year in scholarships.
What skills or knowledge from your food science education do you think will be most valuable as you move forward in your career?
My goal is to attend medical school in the future, so I believe there are a lot of things I can use from food science to help me with that. The skills I gained during lab experiences in food chemistry and food microbiology are something that I will use a lot during my time in medical school. I was able to be involved in undergraduate research, which is something I will be able to rely on in the future if I ever want to continue doing research. Also, just the relationships I have been able to build with those in the department are something I will cherish forever, and everyone there genuinely wants to help each other succeed.
What advice would you give to high school students or incoming freshmen who are considering a major in food science?
I would tell students that it is a very fun and interactive experience to major in food science. While it can be challenging at times, it has also been extremely rewarding to me personally. I recommend getting involved in numerous different activities and clubs. You never know what you might enjoy until you try it out. People on campus genuinely want to see you succeed, so use them as a resource to do so. Also, invest in a decent rain jacket because you do not want to get caught in the rain without one.
What has been your most rewarding or memorable experience at Herbert so far?
My most rewarding experiences here at Herbert so far have definitely been the personal relationships/family I have been able to build with people. This family extends across every corner of our campus community, from classrooms to dining halls, research labs to administrative offices, and even on and off the intramural sports fields. Through various classes, clubs, and organizations, I’ve formed deep connections that reflect the true meaning of being a Volunteer. I think of Dr. Philipus Pangologi, who guided me through my first steps in research and led me to partake in the Council of Undergraduate Research, to represent UT, and to present our research at our nation’s capital while learning about new research opportunities going on worldwide.
Cassie Johnson helped me navigate life as a first-generation college student and pushed me to be a Herbert Ambassador, which has improved my college experience exponentially. I now get to share how much I love this school and these people every day with prospective students. Ms. Sheri and Mark are employees at Mabel’s, and they have become a second Herbert family to me. Their daily kindness ensured I never went hungry and had fuel to get through my classes. Even Ms. Tee, whose warm greetings brightened my bus rides, became part of my extended campus family. These relationships span all levels of the university community. Faculty members like Dr. David Golden, Dr. Vermont Dia, and Dr. Karen DeLong have become trusted mentors and supporters. I’ve also built meaningful connections with industry leaders, from Dr. Bill Johnson of Farm Credit Mid-America to Joe Baker of Yee-Haw Brewery, each sharing their wisdom and experience.
What are your post-graduation plans or career goals?
My future career goals are to attend medical school in pursuit of becoming a physician in an underserved rural town in Tennessee, like my hometown of Decatur, Tennessee.
What are some of your hobbies or a fun fact about you that people might be surprised to learn?
I love to travel, and I hope to someday make it to all 50 states and all 63 National Parks. I also love going to NASCAR races, and I would like to attend a race at all the active tracks in the series.
