Food science senior takes top honors in national competitions and finds her calling in product development and AgResearch at Herbert
Where are you from, and how did your journey lead you to the Herbert College of Agriculture?
I grew up in Bangkok, Thailand, and later moved with my family to Youngstown, Ohio, where I attended high school and spent my first two years of college. I always knew that I wanted to study food science, so I had planned on transferring to a university with a strong program in that field. At the time, I didn’t know I would end up at UT, but after doing some research, UT’s Department of Food Science really stood out. After reaching out to an advisor, Karen Jones, andlearning more about the opportunities here, I was drawn to how welcoming and close-knit the department felt. Being part of the Herbert College of Agriculture has been exactly what I was hoping for.
What drew you to the field of food science, and how did the Herbert College of Agriculture help you discover and pursue your passion?
I’ve always loved food. In fact, before deciding on food science, I was actually accepted to the Culinary Institute of America (CIA). But I realized that while I enjoy cooking, I didn’t want to spend my career in a commercial kitchen. At the same time, I did really well in science during high school and enjoyed it, so when I discovered that food science was an actual major, everything just clicked. I’ve never looked back since. The Herbert College of Agriculture has been instrumental in helping me explore that passion, from hands-on lab work to supportive faculty, it’s been the perfect environment to grow both academically and professionally.
Have there been any specific classes, research experiences, or professors at Herbert that have had a significant impact on your academic journey?
I had never considered graduate school until I started doing undergraduate research with Dr. Jiajia Chen, a food engineering associate professor in the Department of Food Science. The project I worked on focused on integrating AI learning strategies into food science education, specifically in the food engineering course. Dr. Chen’s lab is always exploring innovative ways to address real-world challenges in the field, and being part of that environment really broadened my perspective.
With emerging technologies like AI, I began to see the many practical ways it can be incorporated into food science to solve industry problems. It showed me how impactful research can be in shaping the future of the field. Participating in the undergraduate research program opened up so many opportunities for me, both academically and professionally. When Dr. Chen asked if I would be interested in continuing this research through the 4+1 BS/MS program, it was a no-brainer.
Congratulations on your first-place wins in both the Ocean Spray Product Development Competition and the Collegiate Dairy Products Evaluation Competition! Can you tell us about those experiences and what you learned from them?
Ocean Spray Product Development Competition:
It was my first semester at UT and in the Department of Food Science and I had been itching to take part in an extracurricular activity or competition. The school I transferred from didn’t offer a food science major, so I was excited to finally get involved in something that aligned with my interests. I knew early on that I wanted to compete in a product development competition since that’s the area I’m most passionate about.
The Ocean Spray Product Development Competition was the first opportunity that came across my radar, thanks to the department sharing it. Even though I didn’t know anyone at the time, I decided to go for it and enter the competition as an individual. I wanted my product to stand out, so I drew inspiration from my childhood in Thailand and remembered these airy prawn crackers that puff up in oil. That’s how my microwavable tapioca-based cranberry cracker, “Crans and Nookies,” was born.
At that point, I had just started taking food science classes for the first time that semester, so I was still new to the field and had to figure out a lot on my own, with support from my professors. As I kept advancing through the rounds, it all started to feel very real. Before I knew it, I was one of four finalists and I ended up winning first place. It was one of the most rewarding experiences I’ve had so far.
Collegiate Dairy Products Evaluation Competition:
During my first week of class at UT, Dr. Charles White visited my Science of Foods class to introduce the Dairy Products Evaluation course and the national competition. As soon as he mentioned that students get to taste cheese and ice cream for class, I was sold. I enrolled in the course that fall and had the chance to learn from the legendary Dr. White.
When spring came around, I hadn’t really considered doing dairy evaluation again, but I ran into Dr. White and he personally asked me to join the team as he needed one more student to compete in the Collegiate Dairy Products Evaluation Competition. I hesitated at first since that meant showing up to practice at 7 a.m., three times a week. Eventually, I agreed.
Although tasting ice cream, cottage cheese, cheddar cheese, yogurt, butter, and milk early in the morning was a challenge, I truly believe it helped build our discipline and focus. Combined with Dr. White’s expert coaching, it set us up for success. When it came time for the competition in Milwaukee, Wisconsin, we didn’t expect to win, we were mostly just excited for the experience.
So when I was announced as the 2nd place individual and our team as 1st place overall, it was a complete surprise. It felt amazing to make Dr. White proud and to see that all our early mornings and hard work paid off. Even if we hadn’t won, I would absolutely do it all over again. I just remember how much fun we had on that trip, and the win made it all even sweeter.
How would you describe the food science community at UT? What makes it a great place to study and grow?
Especially when I was new, I felt incredibly welcomed. Our department may be small, but it’s definitely mighty. It’s the small size of the department that really fosters the close-knit community, where everyone knows each other well and supports one another. Both students and faculty genuinely care about you and are always there to support you, whether that be academically or personally. It truly feels like a second family. That support system has played a huge role in my academic success and overall experience here.
What have been some of your most rewarding or memorable experiences at Herbert?
One of the most rewarding experiences I’ve had was being supported by the Department of Food Science to attend the Institute of Food Technologists Food Improved by Research, Science, and Technology (IFT FIRST) Expo in Chicago. I had the opportunity to take a workshop that helped inspire my undergraduate research work, and I spent lots of time exploring the massive convention floor. IFT FIRST is the largest food science and technology convention in the world, with over 1,000 exhibits from food companies around the globe showcasing their latest products—many with free samples.
Even with three full days there, I couldn’t cover the entire exhibit floor, but I was exposed to countless innovative food products and technologies. It was incredibly inspiring and honestly a little overwhelming in the best way, as I tried to take in and document everything I saw and tasted. Beyond the food, I also attended several groundbreaking scientific presentations and student competitions. One that really stood out was the Eggcelerator Product Development Competition hosted by the American Egg Board. As soon as I saw it, I knew it was the next product development competition I wanted to enter next semester. I left motivated to place in the top three, not just for the achievement, but for the chance to return to IFT FIRST again.
Can you describe any hands-on experiences or internships that made a significant impact in your educational journey at UT?
During the spring semester of 2024, I had the chance to work part-time at Reily Foods Co. here in Knoxville as a New Product Development (NPD) intern. It was my first real exposure to working in the food science field, and it opened my eyes to what a career in the industry actually looks like. I was able to apply what I was learning in class to solve real-world problems, and that experience really solidified my love for product development.
Another impactful experience came during the summer of 2024, when I worked at Great Lakes Cheese in Wisconsin as a Food Safety and Quality Assurance (FSQA) intern. Thanks to the financial support I received through the Herbert Scholar Award, I was able to pursue this opportunity. This internship introduced me to another critical side of food science that I hadn’t explored before. I worked with an amazing team that ensured food safety and quality standards were consistently met. It also boosted confidence in the systems we have in place in the U.S. food industry as a consumer.
What advice would you give to other transfer students or undergraduates looking to make the most of their time in the Herbert College of Agriculture?
It is NEVER TOO LATE to start something. Everything I’ve been able to experience and accomplish happened within the last two years of my college career. The Herbert College of Agriculture is full of opportunities, it’s just a matter of looking for them and being open to saying yes. Whether it’s clubs, research, internships, or competitions, taking that first step can lead to so much more than you expect.
With graduation approaching, what’s next for you? Do you have any specific career or educational goals that your time at Herbert has helped prepare you for?
Right after graduation, I’ll be starting my master’s program through the 4+1 BS/MS track. I’ll continue working on the research project I began as an undergraduate, and I’ll also be taking on a new project that dives deeper into integrating AI in the food industry. Specifically, I’ll be exploring how Convolutional Neural Networks (CNN) and computer vision can be used to improve the quality assessment of raw ingredients.
What are some of your hobbies or a fun fact about you that people might be surprised to learn?
During my last summer internship in Wisconsin, I suddenly had a lot more free time without the usual school workload. I wanted to fill that extra time with something new, so I picked up knitting and I’ve been hooked ever since! It started as a way to unwind after work, but now it’s become one of my greatest obsessions!
