Purdue Food Science Envoys
What We Do
The Purdue Food Science Envoys serve as ambassadors for our department and are often the first smiling faces that our visitors see. Envoys are carefully selected and act as liaisons for the Department of Food Science to industry executives, alumni, and prospective students. Envoys give tours of the Department's facilities, host guest speakers, and other activities that promote Purdue and the Department of Food Science. The Envoy experience allows students to gain valuable leadership skills and strengthen their network within the food industry while proudly representing Purdue Food Science.
Contact Us
Department of Food Science
foodsci@purdue.edu
745 Agriculture Mall Drive
West Lafayette, IN 47907
(765) 494-8256
Meet our Envoys
Areeb Ahmed
Food Science, Class of 2025
Hometown: Boston, MA
"After I saw what went behind the scenes in manufacturing food at a Perfetti Van Melle plant, I was blown away and knew that I wanted to get involved in the food industry. At Purdue, I have had the opportunity to work with so many people across a range of backgrounds - from those in business, engineering, and of course, food science! As an Ag Council Representative for the Food Science Club, I love collaborating with my fellow officers and representing our club during Ag Council meetings. In the future, I will pursue a internship for the upcoming summer along with undergrad research. For those of you looking into Purdue, while academics and activities are important, your well-being matters most! Make time for exercise, enough sleep, relaxing, hanging out with friends, and eating healthy too."
Laura Harriss
Food Science, Class of 2025
Hometown: Powder Springs, GA
"I am a junior who grew up in Powder Springs, GA, just outside of Atlanta. I am majoring in Food Science with a minor in Fermentation Sciences. I came to Purdue for it’s amazing food science program and for the wonderful sense of community. I chose to pursue a degree in food science because I wanted to combine my passions for food and science and make it my career. I've always dreamed of working in the food industry, and I thought food science was the best way to do so. My advice for prospective students is to take advantage of the amazing opportunities outside of classes, because even as a freshman, there are so many ways to become involved and expand your food science knowledge outside of the classroom. My career goal is to go into either R&D or Product Development to develop new food products. At Purdue, I am currently involved in Purdue Hillel as their VP of Internal Relations, IFTSA College Bowl team as a Co-Coach, Food Science Club, Collegiate 4-H, DRC Peer Mentor Program, Honors Mentor Program, and the PASE Board of Directors. In my free time, I earned my 3rd Degree Blackbelt in Universal Martial Art and continue to train. I enjoy spending time with my family and friends, cooking, baking, and playing with my dog, Pancake!"
Anna Hicks
Food Science, Class of 2025
Hometown: Okemos, MI
"When it came time to choose my major, I had a lot of difficulty. It was not because I was not interested in anything, but rather I was interested in everything. I wanted a major that would let me be creative, dive into chemistry, learn about biology, and build skills across a broad range of fields. Fortunately, food science covers all those areas. Not only that, but it can also lead you to a career that impacts the world, be it through food waste, human health, or another mechanism. All that made it a great-fit major for me, and most importantly it lets me work with food, the best thing on earth! On campus I founded the Allergenic Foodie Club, and I am involved with Hall Club, ODK, honors mentor program, and college bowl. I am still exploring what I want to do post-graduation, but I plan to continue my education. I know it’s cliche, but one of the best things you can do for yourself is living in pursuit of growth; that way every situation is something you can gain from!"
Teresa King
Food Science, Class of 2025
Hometown: Delaware, OH
"I am a junior in Food Science from Ohio. I am involved in Food Science Club, Baking Club, and BoilerCatholics along with working at the Corec. What brought me to Purdue Food Science is the large yet friendly campus that provides so many opportunities and experiences along with the more personal food science department that provides every willing student with success!"
Katie Maciejewski
Food Science, Class of 2025
Hometown: Saint Clair Shores, MI
"I am a junior in Food Science and plan on getting a minor in Fermentation Sciences. I am from Saint Clair Shores, Michigan which isn’t too far from Detroit. I have always been interested in food and science, and so, I thought why not combine my too interests and go into Food Science! I was in an engineering major for my first year and a half with a minor in food science, but after careful consideration and listening to my heart, I realized that food science was for me. One piece of advice I have for any incoming freshmen is to listen to your heart and body, because it will know what needs to happen. You can also see me dancing around campus as I am a part of of Purdue Dance Marathon! I am so thankful for the opportunities and people Purdue has gifted me, and I can’t wait to see what’s to come!"
Taylor Main
Food Science, Class of 2024
Hometown: Oneida, IL
"I am a senior majoring in Food Science with a minor in Biochemistry on a pre-medicine track. In addition to serving as an Envoy for the Department of Food Science, I am one of two Directing Co-Chairs for Purdue Old Masters and Co-Vice President of Marketing for Purdue’s National Agri-Marketing Association (NAMA) team. I work as an undergraduate researcher in Dr. Senay Simsek’s lab, conducting research into 3-D food printing. I participated in the 2022 Summer College of Agriculture Research Fellowship (SCARF) program, and I have presented my research findings at Purdue’s Undergraduate Research Symposium and the Whistler Center for Carbohydrate Research. After completing my degree at Purdue, I plan to attend medical school to become a physician. The mantra that has gotten me to where I am today is to look at every experience, positive or negative, and view it as an opportunity to learn, grow, and better yourself."
Ashley Mohammed
Food Science, Class of 2025
Hometown: Glendale Heights, IL
"I chose Food Science as a major because I have always been very science-oriented, and I really liked how I could combine topics that I enjoyed, such as biology and chemistry, to ensure food is safe and healthy for consumers. I hope to work in something related to food chemistry, such as flavor chemistry or quality testing, to incorporate my minors that interest me. At Purdue, I am involved in College Bowl, Higher Ground Dance Company, Food Science Club, and the Honors Mentor Program in addition to being a Food Science Envoy. Something I have learned that I want other students to know is that college is a time to try new things, so this is a great time to explore different activities to see what you really enjoy because there is truly a club for every interest!"
Linh Nghiem
Food Science, Class of 2025
Hometown: Hanoi, Vietnam
"The reason why I chose Food Science was simple - I enjoy cooking, the science behind every chemical reaction during cooking, and a pleasant feeling when I have delicious food. I am doing research about plant-based protein in Dr. Kokini's lab, and I worked in in the Food Entrepreneurship and Manufacturing Institute last summer. I do not know what I want to do in the future yet. So for now, I just keep exploring everything and trying to find what suits me best."
Ava Ralston
Food Science, Class of 2025
Hometown: Batesville, IN
"Coming to Purdue from a small town was a huge change, but one of the best experiences of my life. Being a part of the Food Science and Agriculture community in Purdue helped me adjust and find individuals with similar interests as mine. I was originally drawn to Food Science because it allows me to pursue my interest in food and baking, as well as science. At Purdue, there are many different clubs and activities to get involved in within and outside of the Food Science realm. I am a member of the Food Science Club, which allows me to attend events sponsored by companies and learn more about what is happening within the major on campus. I have also been able to work in a lab on campus for a year to gain more technical knowledge and experience. Outside of Food Science, I have been able to travel through Purdue’s study abroad programs. Since I had never been outside of the country before, I wanted to start with a shorter program. I was lucky enough to spend my spring break last year in Costa Rica studying their agriculture and sustainability which allowed me to be immersed in the local culture and grow personally. After experiencing an amazing week abroad, I decided to continue my study abroad journey by spending a semester at Perrotis College near Thessaloniki, Greece. Here I was able to study Food Science, live among other students on campus and learn about the local Greek culture. From my time in college so far, I was taught to be comfortable with being uncomfortable. I encourage everyone to take advantage of the opportunities they are presented and fully explore everything Purdue has to offer."
Emily Reeves
Food Science, Class of 2026
Hometown: Kalamazoo, MI
"I am a sophomore majoring in Food Science with a minor in Fermentation Science. I have always had a passion for food, biology and chemistry. I love how this major combines all of my interests and makes me feel like I can make a positive difference in the world. At Purdue, I am involved in Run Club, Food Science Club, and Act Natural Sketch Comedy. I also work in Dr. Liceaga’s sensory lab and plan on getting involved in other undergraduate research. Overall, Purdue Food Science is full of opportunities to grow, learn and succeed. A piece of advice I have for future students would be to remember that you really do have the power to do anything you put your mind to, especially with all of the support in Purdue Food Science!
Lilly Stone
Food Science, Class of 2025
Hometown: Frankfort, IL
"My interest in Food Science developed from to wanting to make a difference in the world, as every single person needs to eat. I have always had a passion for cleaner ingredients in my food, and as a result, I am interested in creating healthier alternatives to everyday food products. As an undergraduate student, I have been involved in the Food Science Club, the Honors College during my freshman year, my sorority Alpha Gamma Delta, and now as a Food Science Envoy! I am grateful for the opportunities Purdue has provided so far, and I look forward to the more memories ahead. I encourage all prospective students to strongly consider the many opportunities offered by Purdue and Food Science!"
Payton Taylor
Food Science, Class of 2024
Hometown: West Lafayette, IN
"I am a senior majoring in Food Science and minoring in Statistics. I transferred to Purdue last year after changing majors, and it's one of the best decisions I've ever made. I was scared to come to such a big school, but Purdue Food Science is such a small, close knit community, and I love being a part of it."
Lauren Vollmer
Food Science, Class of 2025
Hometown: Pewaukee, WI
"I am currently a junior majoring in Food Science with a minor in Sustainable Food and Farming Systems. Purdue has one of the most outstanding food science departments, from the curriculum opportunities to the staff, making it an amazing experience for a degree. One of the areas I am most drawn to when it comes to Food Science is plant based proteins and sustainability, from farm to table. Within the two years I've spent at Purdue so far, I have been involved in Food Science Club, the Honors College, the student farm, and I recently began a position at the Whistler Center for Carbohydrate research. My main tip for any incoming students is to take risks and jump out of your comfort zone as you never know what awesome opportunities are out there for you!"
Stephen Wong
Food Science, Class of 2025
Hometown: Stamford, CT
"The main thing that brought me to Food Science was this idea of "self to shelf." It is basically this concept that as Food Scientists, we can bring our ideas to life. Because of this, I hope to be in the Research and Development department of food science, as I have a few ideas that could really bring an impact. I have two pieces of advice for incoming freshman/new students: "(1) Be comfortable being uncomfortable, and (2) the more you put in, the more you'll get out.""