Hill is on an exciting journey to create a non-dairy ice cream using lima beans, a crop abundant in Delaware. While she’s currently using Oatly, a pre-made base, she wanted to develop something locally sourced. Exploring options like oats or nuts wasn’t practical due to limited farm space and allergy concerns.
“Delaware grows more lima beans than anywhere else in the U.S., so I thought, why not make legume milk?” she said. Her goal is to create a unique ice cream base that captures the essence of dairy without any allergens.
This project is no small task. Hill is working alone, balancing her research among the complex challenges that food scientists usually tackle, such as fat and sugar content in dairy alternatives. Despite the challenges, she believes she’s setting the stage for future students to build upon her work. “I hope to leave behind a foundational recipe for other food science interns to explore further,” she shared. “I love the idea of collaboration within our food science community.”
In addition to her ice cream project, Hill is also delving into food safety. Partnering with Adrienne Shearer, an assistant professor of food science, she’s studying how cottage food operations can enhance safety measures. This project involves navigating various state regulations and conducting surveys with local health departments to gather valuable data.
“Food safety is vital,” Hill emphasized. “From our first year in the program, we learn about its importance from our professors, who have real-world experience.”
Hill stays engaged with her college life by taking on various roles. She serves as an ag ambassador, giving tours to prospective students, and as a Blue Hen Flock Intern, where she transports live blue hens during football games.
Recent studies from the FDA show that home-based food businesses are thriving, with revenues reaching nearly $1 billion in 2022. This trend highlights the importance of understanding and improving food safety regulations in this growing sector.
As she navigates these projects, Hill’s dedication not only enhances her education but also contributes to a broader understanding of food science and safety practices, essential in today’s food industry.
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