Research
The Department of Food Science and Technology offers students the opportunity to participate in research projects during their undergraduate years at Virginia Tech.
Dive deep into the intricacies of food science, explore innovative technologies, and contribute to the future of our global food system. Virginia Tech's Department of Food Science and Technology offers myriad opportunities for undergraduate students to partner with experienced faculty, work in state-of-the-art labs, and discover the world of food like never before.
Why Get Involved in Undergraduate Research?
1.
STAY AHEAD
WITH ACCESS TO THE LATEST TECHNOLOGY
2.
DEEP DIVE
INTO FOOD SCIENCE
3.
PREPARE
FOR THE FUTURE
Participation in a research project enables students to gain knowledge about emerging food science areas and gain expertise with the latest technology. The experience also provides students with a competitive advantage for entrance into the job market or graduate school while providing feedback on whether research should be an important part of future career choices.
Research Areas
Food and Beverage Fermentation
Processing foods using microorganisms
Food Safety and Food Microbiology
Exploring the interactions between microbial communities
Phytochemicals and Functional Foods for Health
Functional foods are those that may offer health benefits beyond their nutritional value.
Food Processing and Engineering
Utilizing food processing operations to produce safe, nutritious, sustainable, and value-added products
Food and Flavor Chemistry and Sensory Science
The science behind the human perception of food
Aquaculture
Diving into the breeding, raising, and harvesting of seafood in a controlled environment
Available Research Opportunities
Melissa Wright
Director of the Food Producer Technical Assistance Network
The Food Producer Technical Assistance Network takes on at least two undergraduate students each semester. Students will learn analytical techniques specific to food testing, equipment calibration verification and maintenance, assist with the creation of nutrition facts panels, and write preliminary reports from data they generate in the program laboratory. Students who seek to work in the program will ideally have taken some introductory food science courses.
For more information, contact Melissa Wright at mswright@vt.edu.
Renata Carneiro
Research Assistant Professor
Undergraduate students working with Dr. Renata Carneiro will be engaged in research projects that apply sensory and consumer science as well as food and flavor chemistry knowledge to guide the development and production of high-quality foods. Students will assist Dr. Carneiro and her graduate students in preparing samples, conducting sensory tests and instrumental analysis, recording data, as well as data analysis and interpretation, and writing materials for presentation or publication.
For more info, contact her at rcvc@vt.edu.
Amanda Stewart and Marlon Ac-Pangan
Associate Professor | Postdoctoral Researcher
Drs. Amanda Stewart and Marlon Ac-Pangan recruit undergraduate students as research assistants in the Enology and Fermentation lab to perform analysis on wine and cider chemistry. For more information, contact them at amanda.stewart@vt.edu or marlonac@vt.edu.
Yun Yin
Assistant Professor
Undergraduate research interns in Dr. Yin’s Flavor Chemistry Lab will learn about food chemistry and research while supporting projects analyzing volatile compounds of specialty crops and various food products. Apply if you have an interest in food science, food chemistry, and research, and will be available to work 8-15 hours per week, including during summer and winter breaks.
Contact Dr. Yin at yunyin2@vt.edu.
Monica Ponder
Professor
The Ponder Food Microbiology Lab hires undergraduate researchers to work on research projects exploring the transmission and control of antibiotic resistant bacteria and indicator species for foodborne pathogens in agro-ecosystems. Applicants must have completed a general microbiology lab.
For more info, contact Dr. Ponder at mponder@vt.edu.
Alexis Hamilton
Assistant Professor
Undergraduates working in Dr. Hamilton's lab will have the opportunity to be involved with her research and extension programs. Students will assist with food safety research, such as evaluating novel strategies in foodborne pathogen management in food storage and production environments, designing improved cleaning and sanitation regimens in food processing environments, and creating fact sheets and video content to guide good food safety and quality practices within food manufacturing establishments.
For more information, contact Dr. Hamilton at ahamilton@vt.edu.
Rachel Cheng
Assistant Professor
In the Cheng Micro Lab, undergraduate researchers will learn basic bacteriological preservation and culturing techniques as well as best practices for research. Interested students should contact Dr. Cheng and provide a cover letter describing their interest in research and how it contributes to their career goals.
For more information, contact Dr. Cheng at racheng@vt.edu.
Getting Started
Students interested in undergraduate research can contact Herbert Bruce for more information. Suitable research projects may be designed to include specific areas that a student is interested in as well as research that is currently being conducted by a faculty member.
STUDENT SPOTLIGHT
Evan Nuckolls
Evan worked in the Strawn Microbiology Lab on his project evaluating the survival of Salmonella on plastic mulch treated with bactericides. His research could help farmers treat the substrate they grow produce in to reduce the chances of foodborne illness.
STUDENT SPOTLIGHT
Kobe Tam
Kobe’s research involved working in the Cheng Nano Lab exploring a novel method to give stainless steel food prep surfaces an antimicrobial quality by etching them with a nanotexture. He later presented his project at the Multicultural Academic Opportunities Program summer research conference.
