King received his B.S. in Food Science from Purdue
University in the spring of 2018. He returned in the fall of 2018 to pursue his
master’s degree working to develop food products for the US population from the
invasive Asian carp. Specifically, King is developing silver carp fish nuggets
that are modulated for texture using various proteins and analyzing the
physiochemical changes and resulting impacts on sensory attributes and
acceptability. King works in the Protein Chemistry and Bioactive Peptides lab under
Dr. Andrea Liceaga.