2010

Rachel Allison

Sponsor: General Mills SponsorQueen's University
Major:
Engineering, Chemistry
Faculty Mentor: Gavin Sacks
Project: Test for fate of hydrogen sulfide in wine matrix 


Emma Call

Sponsor: TIC Gums
Case Western Reserve University
Major: Biochemistry, Nutrition
Faculty Mentor: Kathryn Boor
Project: Development of a PCR-Based Assay for the Rapid Detection of Paenibacillus spp. in Raw Milk 


Isabel Doehner

Berlin University of Technology
Major:
Food Technology
Faculty Mentor: Carmen Moraru
Project: Viscosity and flow behavior of micellar casein preparations obtained by microfiltration as a function of concentration and temperature 


Stephanie Geer

Sponsor: WNYIFT
SUNY Brockport
Major: Chemistry
Fac
ulty Mentor: Olga Padilla-Zakour
Project: The effects of the Storage Conditions of the Juice and the Effects of Nutrient Supplementations on Wine Fermentation   


Alison Gladness

Sponsor: Kraft Foods
Alabama A&M University
Major:
Food Science
Faculty Mentor: Kathryn Boor
Project: Spoilage Patterns of Chocolate Milk  


Matthew Hagerman

Sponsor: Givaudan
University of Central Florida

Major: Biology
Faculty Mentor: Martin Wiedmann
Project: Ecology and Characterization of Foodborne Pathogens  


Melissa Lee

Sponsor: General Mills
Yale College
Major: Chemistry
Faculty Mentor: Rui Hai Liu
Project: Total Ohenolic Content in Red Wheat Bran - Comparison of Base and Acid Hydrolysis 


Cynthia Lopez-Pena

Sponsor: Heinz
Cornell University

Major: Food Science
Faculty Mentor: Carmen Moraru
Project:  Storage stability of heat treated micellar casein preparations, evaluated by dynamic light scattering 


Cristina Shea

Sponsor: Kerry Group
Stanford University
Major: Biological Chemistry
Faculty Mentor: Dennis Miller
Project: Insertional Mutagenesis of Bacillus thuringiensis SF361 for Indemnification of Genes Associated with Antifungal Peptide Production


Abigail Snyder

Sponsor: Kraft Foods
The Ohio State University
Major: Food Science/Chemistry
Faculty Mentor: Randy Worobo
Project: Determining the Effect of Tea on a- Amylase Starch Digestibility