H
er journey started with a love for baking and cooking, but curiosity about the science behind the recipes led her to Purdue’s food science program.
Emily Reeves is a senior dual majoring in food science and fermentation science.
In the close-knit Department of Food Science, Reeves has built strong connections with peers and faculty. From brewing a pastry ale in her brewing class to making crème brûlée in the food chemistry lab, she has experienced how fun and interactive food science is.
“I chose Purdue for its strong reputation, incredible study abroad programs and all the extracurriculars I could get involved in,” the Kalamazoo, Michigan, native said.
“Once I started my fermentation minor, I realized I loved it so much that I made it a second major.”
Reeves also serves as a food science envoy, welcoming prospective students and helping at career fairs and the Fermentation Frenzy, an annual event designed to showcase aspects of fermentation from food and beverages to pharmaceuticals and biotechnology.
Learning beyond the classroom
When she’s not in class or working in Professor Andrea Liceaga’s sensory lab, Reeves has taken her learning global. She has studied abroad in Greece, Thailand, Cambodia and Italy, each trip offering a distinct view of food science.
In Italy, she joined an animal sciences program and toured facilities including balsamic vinegar producers and wineries, gaining a firsthand look at how traditional foods are made. Her Thailand and Cambodia trip was focused entirely on food science, with highlights such as visiting temples, exploring markets and taking cooking classes.
Cambodia and Thailand Study Abroad Trip
“These experiences helped me immerse myself into different cultures and see food science from new perspectives,” Reeves said. “Plus, the adventures themselves were so much fun.”
Reeves has also completed two internships at Chobani, where she gained experience in both quality assurance and research and development.
Her first summer was spent investigating quality issues through root cause analysis, designing her own studies to test factors affecting quality, and learning everything from how yogurt is made to the daily operations of a quality assurance department. She became familiar with the wide range of tests and procedures that ensure Chobani products meet standards.
Her second summer was spent in research, where she focused on the viscosity and consistency of fruit used in yogurt. Working with another intern, she helped create an app to organize Chobani’s flavor library.
“My internships at Chobani taught me what I value in a company,” she said. “I learned a lot about myself, that I like a fast-paced work environment and that I love to learn new things. It also showed me what it’s like to apply what you learn in school.”
She added that making connections during her internships has been invaluable.
For students considering internships, I’d say they help you figure out if you really want to do the job your degree is preparing you for, and they bring everything together and give it more meaning,” Reeves said.
Running toward her goals
Emily works hard in her academic and professional pursuits, and she is also a marathon runner. In 2025, she completed the Boston Marathon.
“Running the Boston Marathon was a bucket-list dream for me,” she said. “I could not walk for three days afterward, but it was an amazing experience.”
Also, an active participant in the Purdue Run Club, she has already qualified for this fall’s Chicago Marathon.
Turning dreams into reality
As Reeves starts her senior year, she acknowledges that Purdue has given her the tools, opportunities and confidence to pursue her goals. She sends this message to students considering attending Purdue.
“When I was thinking about whether to choose Purdue, I would have liked to know how accessible it would be to turn my dreams into reality,” Reeves said. “I never thought that I would be able to study abroad for an entire semester, but I was able to accomplish this goal and so much more while still adding on a second major.”
