Food Science and Technology
Degree Pursuing (MS/PhD):
B.S. in Food Science, 2017, The Ohio State University
Katie’s research in Dr. Mitchell’s lab focuses on food chemistry and analysis, using techniques such as spectroscopy and chromatography. Her main project focuses on the characterization of bioactive components in California elderberries, including phenolics, volatile flavor compounds, sugars, and organic acids. This work helps to understand a currently under-utilized crop in California that has potential for value-added products. She has also worked in collaboration with the UC Davis Honey and Pollination Center to develop a method for characterizing mono-floral honey varieties by their volatile profiles. Katie is also involved in the Food Science Graduate Student Association, serving as a student representative on several committees within the department, in addition to being the captain of the College Bowl team for 2018-2019. Katie’s ultimate goal is to work in the food industry, creating exciting, healthy, and sustainable products for all.