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
Galit Beraja
Food Science, Nutrition and Dietetics, Class of 2026
Hometown: Miami, FL
"I LOVE eating food, cooking, and science, which immediately sparked my interest in food science. I'm from Miami, Florida, and I am currently a junior double majoring in Food Science and Nutrition and Dietetics. In the future, I'm interested in going into product development. I'm the president of Boiler Kitchen and secretary of Nutrition Society. One piece of advice I have is to get involved in anything that catches your eye and don't be scared about it, as everyone is very welcoming!
Grace Camden
Food Science, Class of 2026
Hometown: Raleigh, NC
"When deciding what to study, I knew I wanted to be in a field with the potential to make a positive impact on the world. Food Science met this goal while also combining my love of science and food. Purdue Food Science made the decision easier, as they were so welcoming and offered opportunities to get involved right away. Since being at Purdue, I am now involved in Triathlon Club, Student Government, Food Science Club, and RUF. I was also able to spend this past spring studying abroad in Florence, Italy! A piece of advice for new students is to find a way to be involved in both your major and your other hobbies. Purdue has a large number of clubs, so there is something for everyone!"
Ana Crane
Food Science, Chinese Studies, Class of 2027
Hometown: Alpharetta, GA
"I'm a sophomore double majoring in Food Science and Chinese Studies and minoring in Fermentation Science. I became interested in food science after a lab internship in high school. In addition to being an envoy, I am also involved in a department research lab, the Fermentation Club, and Food Science Quiz Bowl. My advice to prospective students would be to take advantage of all the opportunities Purdue offers and get involved on campus!"
Brooke Erwin
Food Science, Class of 2026
Hometown: Winchester, IN
"I’m a senior majoring in Food Science with a minor in Fermentation Science and a certificate in World Food Cultures. I’ve always had a passion for food and a love for science. So when I found this program, it felt like the perfect fit! Outside of classes, I work in a research lab studying human factors of food safety. I’m also a member of Alpha Phi Omega national service organization, president of Fermentation Club, vice-president of Purdue Quadball, and I am also involved with the Wesley Foundation campus ministry. My advice for prospective students is to not be afraid to try something new and step out of your comfort zone! It can lead to adventures and opportunities you never believed you’d have."
Sarah Gadberry
Food Science, Class of 2027
Hometown: Fishers, IN
"I am a junior majoring in Food Science with a minor in Fermentation Science. I chose Food Science because I have always loved science and being able to combine subjects that I love such as chemistry and biology. I have been involved in the Food Science Club and on the Food Science College Bowl team. In the future, I hope to either work in R&D or quality. One piece of advice I would give is to get involved in things that interest you, whether that's being in a club or getting into a research lab."
Claudia Guillen
Food Science, Class of 2026
Hometown: Grand Rapids, MI
"I am a junior in food science from Grand Rapids. I chose food science because I really love food, and studying it at a scientific level seemed very cool and interesting to me! Last semester I studied abroad in South Korea and learned so much about food science from a different cultural perspective. I currently work at the pilot plant and am part of a Dr. Feng's research lab involved in studying human behavior in food safety. I have learned a lot and had fun taking part in both of these. I encourage all prospective students to try many things and step out of their comfort zone because those can be some of the best experiences and long lasting relationships you can encounter!
Claire McCaskill
Food Science, Class of 2028
Hometown: Fishers, IN
"The second I learned about a career that would combine my love of science and delicious food, I was hooked. I am a sophomore majoring in Food Science with a minor in Fermentation Science. Although I don't know my exact path, I have always had a passion for sustainability, and I yearn for the opportunity to make a difference in the world through my career. Aside from being an Envoy, I am a part of the Food Science Club, the John Martinson Honors College, Kappa Delta sorority, and a Christian organization called The Salt Company. As I continue pursuing my degree, I hope that this list continues to grow exponentially. The time spent at Purdue will shape you and change you. Let that be exciting instead of scary, and choose to say yes to every random event, club opportunity, and hangout, especially when it comes with free food."
Chris Panzera
Food Science, Class of 2027
Hometown: Moorestown, NJ
"I chose Purdue Food Science because of their great reputation and industry connections. As someone who wanted to get into research, Purdue was always my top school as they are one of the biggest research schools in the country. Besides being an Envoy, I also work in the Food Science Sensory Lab, the Food Entrepreneurship and Manufacturing Institute (FEMI), and undergraduate research. I would advise future students to take advantage of all the opportunities they have here. This department has so many resources to take advantage of, and while it may seem scary at first, step out of your comfort zone because it will absolutely be worth it."
Sisa Propst-Zuverza
Food Science, Sustainable Food & Farming Systems, Class of 2028
Hometown: Cincinnati, OH
"I am a sophomore double majoring in Food Science and Sustainable Food & Farming Systems with minors in Animal Science and Pet Food Processing. I chose to study food science due to its multifaceted nature and the field’s constant evolution. Other than being an FS Envoy, I also dance with the Baile Folklorico Club, play club field hockey, assist with undergraduate research, and of course am an active member of the Food Science Club. In the future I hope to study animal nutrition and the effects that different grazing systems have on meat quality. My biggest piece of advice for future students is to not be scared of notoriously hard classes. As long as you put the work in, you are going to be fine!"
Hope Plassard
Food Science, Class of 2027
Hometown: West Lafayette, IN
"My favorite hobbies growing up always involved food. I also loved all of my science classes in school, and through Purdue Food Science, I learned I could pursue both passions. I am currently a sophomore at Purdue with a major in Food Science and a minor in fermentation. I am a member of Food Science Club, Boiler Bakers, and the Ag Week TaskForce. As a member of Ag Week Taskforce, I use my passion and education in Food Science to help plan "Hammer Down Hunger", which is an event where over 65,000 meals are packed to help families combat food insecurity. I hope to join the industry in either quality or product innovation one day. A piece of advice for new students is to make friends in your major and also join clubs you are passionate about.
Grace Samra
Food Science, Class of 2027
Hometown: Grand Rapids, MI
"I have always loved cooking and being in the kitchen, but as I grew up I realized I loved math and science too. It wasn't until I started applying to Purdue that I even knew food science existed, but as soon as I started looking into it I knew it was something I would love. Then God allowed me to come to Purdue and to study food science, and I have loved it ever since. In the department, I have been able to be a part of several product development competitions which have allowed me to use what I have learned in the classroom and apply it to actual products. Outside the department, I am a leader in Cru, which is a Christian ministry on campus, and I am involved in my local church. My advice to future students is to do things that are challenging and to learn and grow from them!"
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!
Talaya Thomas
Food Science, Class of 2027
Hometown: Atlanta, GA
"Growing up I watched my mom use food as her medicine, which freed her from the symptoms of her chronic illness and allowed her to be medication-free for more than a decade! I want to help others do for themselves what my mom did for herself. So I chose to go into food science to put products with improved ingredient labels on grocery shelves. At Purdue I’ve spent a lot of time in the labs researching human pathogens in food, as well as working for in the department's sensory lab. I was recently named Miss Gamma Rho 2025. I’m also an ambassador for the College of Agriculture, the Outreach Coordinator for the Caribbean Student Association, and the Treasurer for the Golden Essence Dance Team. In the future I hope to work across industry and eventually own and work for my own consulting business. For all perspective students I’d recommend trying vastly different internships and research opportunities. Food science is extremely vast and you won’t know how much is truly out there without experiencing it!"
Ann Marie Uhlmansiek
Food Science, Fermentation Science, Class of 2026
Hometown: Indianapolis, IN
"I am a senior double majoring in food science and fermentation sciences. I chose food science because it is the perfect combination of art and STEM in a field that spans numerous focuses, from reducing food waste to product safety and innovation. I also like seeing the direct impact food science has on the world around me, reaching communities all over the globe. I also chose to study fermentation science because it allowed me to dive deeper into microbiology both within the food industry and across other multifunctional industries. Outside of classes, I am involved in the Food Science Club, the Night Train Swing Dance Club, and various product development competitions throughout the semester. I have also had the opportunity to gain work experience in various industry roles while earning my degree by completing summer internships with Edlong and PepsiCo. After graduation, I plan to work in product development, creating new products that are both tasty and nutritious. College is a time to try new things. So don't be afraid to say yes to every new opportunity that comes your way!"
Sydney Woodard
Food Science, Class of 2027
Hometown: Evansville, IN
"It all starts with a dream, or in my case, a cooking show! My interest in food came at a very young age, as I was obsessed with watching cooking shows on television. As I got older and more interested in my high school chemistry classes, I also developed a love for science. Combining these two interests I found my home in the food science department at Purdue! Here at Purdue, you can find me marching and spinning a flag as a member of the Golden Silks Color Guard in the All-American Marching Band, serving my community and campus as the outreach director of Purdue Collegiate 4-H, and having fun with my peers as a member of Food Science Club. I also love to exercise my creativity by participating in Product Development Competitions! My advice for incoming students is to join clubs and activities! There are so many opportunities on Purdue's campus to meet amazing people that help make a rather large campus feel like home."