When Derico Setyabrata bites into a flavorful steak, he can’t help but wonder why it tastes so good — a result of his training in food science and animal science that makes him think in molecular terms. When Setyabrata decided to pursue a bachelor’s degree in food science, he planned to follow his sister from their home in Jakarta, Indonesia, to Australia. A family friend who had studied in the United States encouraged him to look instead at U.S. food science programs. Setyabrata chose Purdue. He recalls landing in Chicago for his freshman year: “It was quite shocking,” he says. “Passing all the cornfields on the drive to Purdue, my dad kept asking me, ‘Are you sure we’re not going the wrong way?’” Despite both the unexpected terrain and unfamiliar education system, Setyabrata says Purdue was exactly the right direction for him. “Everyone was welcoming and helpful for someone who had never been to the U.S.,” he says. During his junior year, he met Brad Kim, assistant professor of animal sciences, whom Setyabrata credits with broadening his perspective: “Because I was in food science, I only saw things from the food viewpoint,” he explains. “Then I saw that if we have a good animal in the beginning, we will have good meat.” After earning a BS in food science, Setyabrata began his doctoral program with Kim in fall 2016.