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The 2016 Cornell Food Science Summer Scholars Program was held from June 6th - August 12th, 2016.  Details on the summer scholar program can also be found on The Foundation of the Institute for Food Technologists website.  This summer, we had one Sophomore and six Juniors from various universities throughout the country, conducting research as follows:

Hannibal Brooks, a Junior in Food Science from Mississippi State University, worked with Dr. Martin Wiedmann on "Characterization of psychrotolerant behavior in Paenibacillus spp."

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Malcolm Brooks, a Junior in Food Science from Mississippi State University, worked with Dr. Carmen Moraru on "Forward osmosis concentration of milk."

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Kabreshia Cheatom, a Sophomore in Food Science from Alabama Agricultural and Mechanical University, worked with Dr. Terry Acree on "Defining the odor image of the potato chip."

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Kenton Hipsher, a Junior in Biology from the Rose-Hulman Institute of Technology, worked with Dr. Randy Worobo on "Tracking post-harvest spoilage of strawberry products from the field through the end of shelf life."

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Yiling Ke, a Junior in Food Science from Oklahoma State University, worked with Dr. Elad Tako on "In vivo assessment of the effects of phytochemicals (pectin, petic-oligosaccharides, arbinana and starch) on the intestinal brush border membrane functionality and beneficial bacteria populations."

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Kate Pinsley, a Junior in Biochemistry from Montclair State University, worked with Dr. Olga Padilla-Zakour on "Developing a sports drink from Greek yogurt by-product: Where there's a will, there's a whey."

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Melissa Rooney, a Junior in Chemistry from Lawrence University, worked with Dr. Gavin Sacks on "Qualitative study of reduced aromas in wine using gas chromatography-olfactometry."

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