Tell us a little about yourself.
I was born and raised in Tegucigalpa, Honduras. My family didn’t have direct ties with agriculture, but I was exposed to farmland on a small property my father had and fell in love with nature and agriculture. I did my bachelor’s at Zamorano University where I was exposed to different aspects of agriculture such as food science, and I got hooked on food chemistry. The way we can play with food compounds’ chemistry to obtain desired outcomes from food is an endless source of interesting ideas.
What year of studies are you in?
I’m in my fifth year of my Ph.D. It has been a great experience, and I’ve learned techniques that further strengthen my profile as a food scientist such as cell culture, molecular biology, and bioinformatics.
What drew you to the University of Nebraska?
The University of Nebraska and my advisor Dr. Majumder gave me the opportunity to pursue my master’s degree. I was attracted by the research my advisor does. While in my bachelor’s degree, I learned in nutrition class the big impact food can have on our health which made me more health conscious in general. In our lab, we do just that, look how food compounds can help to improve our overall health and wellbeing besides providing nutrition.
What aspect of food science and technology interests you the most?
Nowadays research and science are multidisciplinary. I’ve learned that collaboration increases the overall impact of everything we do. In recent years I’ve been attracted to the biotechnology and molecular side of food science by working and learning from our collaborators in different departments. Looking at the creation of new food companies that incorporate biotechnology and molecular biology principles in the production of novel foods is something that has caught my interest. I believe this is an exciting time to be a food scientist and to be part of the food revolution that is happening in front of our eyes. For me, companies that are pushing the boundaries of food production such as precision fermentation, cell-based meats, and the discovery of ingredient applications through computational methods will create the food industry of the future.
What is your typical day like?
Currently, my day is heavily based on lab work since I’ve concluded my Ph.D. coursework and teaching assistant requirements. I like to enjoy a slow morning and have some time for myself before coming and performing my lab experiments. Sometimes I’m also dedicated to data analysis and working on presentations for seminars or conferences. After the lab, I enjoyed going to the gym and exercising to get rid of the daily stress that might come from experiments.
What is something that most people don’t know about you?
I’m not an adrenaline junky but I like experiences with intense emotions. I’ve run the Lincoln Marathon which I realize running 26.2 mi is crazy as it pushes you to your limits. I’ve also had vertigo and decided to do skydiving to challenge that fear. It’s an experience like no other and I would recommend it once in your lifetime.
What is your life like outside of school?
As an international student, I dedicate some time to keeping in touch with my family and friends in Honduras and my local friends in Lincoln. I like dancing or going to dinners with them. I also like to try new recipes in the kitchen that I can incorporate into my meal prep. Whenever possible, I also like to travel either to national parks or different cities and enjoy their views and culture.
