Graduate Student, M.S.
Food Science and Technology
BS Food Science and Technology, Virginia Tech (2019)
Sophie’s research focuses on applying green extraction techniques to valorize byproducts of the winemaking process. Specifically, Sophie is studying the effects of aqueous extraction, enzyme-assisted extraction, microwave-assisted extraction, and subcritical water extraction on the recovery and diversity of phenolics from red wine grape pomace. She also aims to convert the fiber-rich residues from these processes into sources of potential prebiotic carbohydrates. Sophie hopes that her research can promote the use of alternative extraction technologies to address the environmental and economic challenges faced by the wine industry.
Previously, Sophie has studied the growth and survival of Listeria monocytogenes on fresh produce and has explored the sustainable production of 2,3-butanediol by microbial fermentation of campus food waste. Upon completing her degree, Sophie hopes to continue exploring novel valorization strategies for food waste, agricultural byproducts, and other undervalued or overlooked biomass at a food tech company.
Outside of the lab, Sophie is involved in the UC Davis Food Science Graduate Student Association and The Davis Alt. Protein Project. She enjoys hiking and running in her free time.