Academic Projects
Lower Sugar Food Trends: Product Analysis & Health Implications
This project examined the growing “lower sugar” food trend and its influence on consumer purchasing decisions and health outcomes. Evidence-based research, ingredient comparisons, and nutrient claim evaluation were used to analyze a lower-sugar alternative to a conventional product. The project also evaluated the use of monk fruit extract as a low- and no-calorie sweetener, including its safety and metabolic effects. Overall, the analysis highlights the role of food reformulation in public health, emphasizing transparency, consumer understanding, and individualized nutrition recommendations.
The Effects of Gluten Removal on the Physical and Sensory Attributes of Chocolate Chip Muffins
This experimental study examined how replacing all-purpose wheat flour with gluten-free alternatives influences the physical structure, sensory quality, and nutritional profile of chocolate chip muffins. Using a standardized recipe, muffins were prepared with four different flour formulations to isolate the effects of gluten removal. Objective physical measurements, sensory evaluation by an untrained panel, and nutritional analysis were conducted to assess how gluten-free substitutions impact both product quality and consumer perception.
SNAP-Friendly Weekly Meal Plan & Cost Analysis
This project involved developing a nutritionally balanced, budget-conscious weekly meal plan designed to meet SNAP constraints. Meals were planned using affordable, accessible ingredients and included full nutrition breakdowns and cost-per-meal analysis. The project demonstrates applied skills in meal planning, food security, and practical nutrition counseling.
Cultural Food Systems Analysis: France
This project explored the cultural, social, economic, political, and geographic factors shaping food patterns in France. Using a food systems lens, the analysis examined traditional meal structures, food preparation methods, acculturation, globalization, and food security policies to highlight how culture and structural forces influence dietary habits and nutrition outcomes.
Gut-Brain Axis & The Benefits of Probiotic Supplementation in Older Adults with Mild Cognitive Impairment
Researching and analyzing clinical studies to uncover the link between the gut-microbiome and the brain, with the gut now being called "the second brain". Trying to answer the question of whether probiotics and maintaining a healthy gut-microbiome through a healthy diet, can decrease the risk or progression of mild cognitive impairments in older adults.
The Social Injustice of Big Business Carbon Footprint throughout the United States
While attending Berkeley College, I spent 2 years researching the carbon footprint the United States had in comparison to other large economies of the world. Looking at the root cause from history all the way up to modern-day businesses. Analyzing the effects and forecasting what that means for the future. In addition to this research, I curated suggestions on how to decrease and lower the carbon footprint, referencing how other countries have done so over the years.
Theme Meal for Dining Hall
Theme: "Get Stuffed"
Inspired by Autumn and Thanksgiving, incorporating the love of food and gathering with loved ones and "getting stuffed" by eating a delicious meal. With a healthy spin on classic stuffed dishes, we planned, prepped, and implemented the theme for the Livingston Dining Hall. See the pdf below for the recipe cards of the dishes included in the meal.