Student symposium prepares students for professional meetings

Student symposium prepares students for professional meetings

May 2
Marla Todd, Associate Director of Advancement Communications
  

This time of year brings several professional meetings in their specific fields for faculty, staff and students in the College of ACES. Many of the students will present posters and research presentations during these meetings. Students in Food Science and Human Nutrition are specifically preparing for two major meetings – Experimental Biology (a major professional meeting for the nutrition field) and the Institute of Food Technologists Annual Meeting (the international meeting for the food science field).

A special event sponsored by the Food Science and Human Nutrition Graduate Student Association gives students an opportunity to practice their presentations prior to attending these valuable meetings.

The third annual Food Science and Human Nutrition Graduate Student Association Student Symposium was held on March 29 in the ACES Library Heritage Room. Students presented their original research in front of a captive audience and a panel of three adjunct faculty members. The topics of the research presented included flavor chemistry, soy proteins, sugars, chocolate, nutritional fortification, and biofuels.

As decided by the panel, Sarah Scholl, Ph.D. student in food science, placed first with “Determining the mechanism of hydrate formation for crystalline alpha-anhydrous glucose,” second was Anthony Cam, Ph.D. student in human nutrition, presenting “Role of lunasin, a dietary RGD peptide, in preventing inflammation and risk factors associated with cardiovascular disease,” and Hong Nan, M.S. student in food science claimed third with “Isobutanol: From Flavor to Fuel.”

Graduate students participating in the FSHN Graduate Student Association symposium.
Graduate students participating in the FSHN Graduate Student Association symposium.