The students in the Sensory Lab are currently completing their Master of Science in Food Science.

Atharv completed his Bachelor’s in Food Technology back in India. He is currently pursuing a Master of Science in Food Science from Chapman University. He is working in the Sensory Lab as a Graduate Research Assistant, and one of his long-term goals is to be a Sensory Scientist which he is working towards through his thesis studies. His hobbies include cooking, singing, traveling, and reading.

 

 

Emily Vuu is an M.S. student in Food Science at Chapman University. She earned her B.S. in Biological Sciences from the University of California, Irvine. Her thesis research focuses on “Fiber-Fortified Milk: Processing Optimization, Consumer Insights, and Marketing Approaches.” Emily is passionate about product development and is also exploring career opportunities in technical sales within the food industry. She also manages the Chapman University’s MS in Food Science Program’s Instagram account @cufoodscience. In her free time, she enjoys baking and decorating treats.

 

 

Stacey received her B.S. in Food Science and Technology at California State University, Los Angeles. She is currently a graduate student at Chapman University in the Food Science program. Her thesis is on chemical changes that occur in coffee-milk beverages during different types of thermal processing. Outside of the lab, you can find her playing piano, trying new recipes, reading or playing volleyball.