Savoring Science: Unleashing the Flavorful World of Food Science

NEWARK, Del. — Food science graduate student Kaitlin Smith is on a mission. Now pursuing her second degree at the University of Delaware, she’s diving deep into everything the university has to offer.

During her undergraduate years in the College of Agriculture and Natural Resources, Kaitlin gained hands-on experience through a cheese-making internship at UDairy Creamery. She also worked in ice cream production and got involved in various clubs, such as Sigma Alpha, the Horticulture Club, and the Food Science Club. Her active participation helped her build a network and learn more about her field.

Thanks to funding from the Food Science Club, Kaitlin attended the Institute of Food Technologists (IFT) conference in Chicago during her senior year. The experience left a lasting impression on her.

“It felt like a kid in a candy store,” she said, recalling the hundreds of companies showcasing their products.

Her interest in research grew after taking the Food Microbiology course led by Kali Kniel, a professor focused on microbial food safety. Kaitlin realized she wanted to gain research experience, even though she did not pursue it as an undergraduate.

“I decided to return to UD for my master’s because I wanted that research experience,” she shared.

Professor Kniel, who was also her academic advisor during her undergrad, recognized Kaitlin’s drive. “She wanted to advance her knowledge and study food safety risks, especially in hydroponically grown vegetables,” Kniel said.

Students in the Thesis M.S. in Food Science program enjoy valuable support through research or teaching assistantships, including a competitive stipend, a tuition waiver, and discounted health insurance. Kaitlin accepted a research assistant position in the Kniel Lab, where they tackle issues related to viruses, bacteria, and food safety.

Now in her second year of grad school, Kaitlin spends every day in the lab. “Our lab is beautiful and always clean,” she said, highlighting their focus on maintaining sterility using tools like autoclaves and running PCR tests for microorganism detection.

Her team is working on improving food safety through bacterial surveillance. They analyze confidential water, soil, and swab samples from Delaware farms to identify various microorganisms and inform farmers about their findings.

Alongside this, Kaitlin is conducting her research on reducing cross-contamination in hydroponic systems. She’s comparing traditional systems, where plant roots share the same water, to a method using a robotic arm that waters separate plants.

“We’re testing lettuce to see if this robotic method helps lower the risk of E. coli contamination,” she explained.