What did your fellowship work entail?
As an Agricultural and Food Systems Fellow and as a chemical engineer, I focused on shelf-life extension for food products by testing different antimicrobials and antioxidants. My work involved hands-on formulation with gluten-free, allergen-free, and vegan products, where I carefully measured food additives and monitored microbial growth or oxidation over time. A large portion of my work required analyzing how different preservatives interact with food systems and how various environmental or surrounding factors influence spoilage rates. I collaborated closely with clients to develop preservative solutions that maintained and improved both the safety and quality of their products. This involved conducting visual inspections, sensory evaluations, and tracking microbial changes over time to determine the most effective formulations. A key aspect of this work was bridging theoretical chemical engineering principles such as reaction kinetics, heat and mass transfer, and process optimization, with practical applications in food science. Seeing these engineering concepts in action within the food industry gave me a deeper appreciation for how interconnected these fields truly are.

What was the most surprising, unexpected, and/or fulfilling part about doing the AFS Fellowship Program?
One of the most fulfilling aspects of this fellowship was witnessing the direct impact of my work on real food products, some of which are already on the market and others that have the potential to reach consumers in the future. I didn’t anticipate having such a high level of responsibility in formulation trials, testing, and direct communication with clients. Being involved in industry discussions and troubleshooting challenges firsthand made the experience incredibly rewarding. It was also surprising to see how even small adjustments, whether in pH levels, antimicrobial combinations, or packaging conditions, could significantly extend the shelf life of a product. Working through these challenges reinforced the idea that food science is just as much about problem-solving and innovation as it is about chemistry and microbiology. The ability to contribute to solutions that help reduce food waste and create more sustainable food systems made my work very meaningful to me.

How did this hands-on experience enrich your academic experience?
This fellowship brought my chemical engineering coursework to life by allowing me to apply fundamental concepts in real-world scenarios. Studying in class is one thing, but seeing the concepts and work in front of you helps connect everything together. Seeing microbial growth change based on different preservation strategies gave me a much deeper understanding of how kinetic principles work in practice. Similarly, working with heat and mass transfer in food preservation techniques helped me appreciate the complexity of designing effective storage conditions. Ultimately, this fellowship strengthened my understanding of food safety regulations, which is a crucial aspect of food processing and engineering. Beyond the technical knowledge, the fellowship helped me refine my problem-solving skills and ability to work in an interdisciplinary setting, balancing chemistry, microbiology, and engineering principles with industry expectations. It reinforced my interest in how chemical engineers contribute to food production, safety, and sustainability which I now see as a critical part of my career path.

For folks who are not scientists but would benefit from understanding the work that you did for the Fellowship, what are some main “takeaways” you’d share with them?
A key takeaway from my fellowship is that food preservation is not just about making products last longer—it’s about protecting food from harmful microbes, maintaining quality, and reducing waste. Many people think of preservatives as negative or are unfamiliar with natural preservatives, but I’m here to say that natural preservatives work just as well as synthetic ones and are not harmful to our health, as they are typically derived from fruits, vegetables, and spices. Not all food products react the same way to different preservation methods, and small formulation adjustments can make a huge difference in a product’s safety and quality. Food science is also closely connected to sustainability, chemistry, and human health, with chemical engineers playing a key role in optimizing these processes. Every decision in food formulation, whether adjusting pH, choosing preservatives, or selecting packaging, influences how long a product remains safe and high-quality for consumers.

What advice do you have for students who want to do a fellowship?
Don’t be afraid to step outside your comfort zone. It’s normal to feel uncertain at the beginning, but the best way to learn is to ask questions, take initiative, and get involved in as many aspects of the work as possible. A fellowship is an opportunity to gain hands-on experience, but it’s also a chance to build valuable connections, refine your skills, and explore different career paths. Keep an open mind, and don’t be afraid to apply what you’ve learned in unexpected ways. Also, take time to reflect on what aspects of the work excite you the most—this can help guide your future academic and professional choices. Most importantly, approach every challenge with curiosity and connect your fellowship work to your larger academic or career goals. You’ll be surprised how much it helps clarify your direction. The more you engage with the experience, the more you’ll gain from it.

How do you think this experience will help you in the future?
This fellowship has strengthened both my technical and professional skills in ways that will directly benefit my future career. I now feel more confident pursuing roles in food processing, product development, or R&D in the chemical or biotech industries. Additionally, this experience has shaped my perspective on sustainability in the food industry. Whether I pursue a role in food production, product optimization, or research and development, the skills I’ve gained from this fellowship will be essential.

Anything else you’d like to share?
I’m incredibly grateful to have been part of this fellowship. It’s helped me discover new career interests that I hadn’t considered before. The interdisciplinary nature of the work, blending chemistry, microbiology, engineering, and sustainability, showed me just how many different paths are present within food science and chemical engineering. I am very grateful for the connections I made throughout the year, from industry professionals to fellow students who share similar interests. This experience has reinforced my passion for finding innovative solutions in food processing and has given me a stronger sense of direction for the future.