Research Projects

Carefully review each project as you will need to rank your top three choices in your application.

*Note: in your application you first select your top three faculty mentors, and then select your top three research projects from the 9 available projects (= 3 research projects for each of the three faculty mentors).

Faculty Mentor: Kathleen Keller

Project 1: Effect of food marketing on children’s eating behavior

Over the past several years, there has been an explosion in the number and types of foods marketed to kids. These foods are often less nutritious and exposure to excess fast food marketing increases children’s preference and intake of these foods. In addition, fast food marketing may also impact the way children’s brains process food cues. The purpose of this research is to understand how fast food advertising affects children’s brains and behaviors so that we can identify strategies to use advertising to promote healthier, more well-balanced diets. 

You will gain exposure to a large longitudinal cohort study aimed at identifying neural, cognitive, and behavioral predictors of eating behavior and obesity in children. You will gain exposure to body composition testing, taste tests in children, experimental meal protocols, neuroimaging methodologies, cognitive testing, data processing, and data presentation. You will also acquire training in the conduct of human subjects research with children.

Project 2: Sensory testing of Smoothies for an intervention to impact cognitive function in kids

Intake of dairy products, including fermented dairy like yogurt, may be beneficial for executive functions, a set of cognitive processes that include working memory, attention, and inhibitory control. Executive functions (EF) are critically important for a number of health, dietary, and academic outcomes. They undergo dramatic development and maturation during childhood, therefore, identifying dietary modifications that can improve EF during this critical period may result in widescale, long-term improvements to child health and psychosocial functioning. A key gap in knowledge is whether introduction of a daily yogurt drink can improve children’s cognitive functioning.

The goal of this project is to assist with developing flavored yogurt smoothie drinks and fruit-flavored (non-dairy) smoothies that are well-liked by children age 7-11 years-old. You will also conduct a review of available products on the market to gather information about nutritional content and bacterial cultures used, summary of relevant metrics, including nutrition, price, packaging, shelf-life, and availability that will be used to help investigators make decisions for their upcoming study.

Project 3: Biological influences on children’s appetite regulation

Childhood obesity remains the primary nutritional concern in youth, and this increases the likelihood that children develop cardiometabolic diseases during adolescence and adulthood. To prevent excess weight gain, children need to be able to regulate their appetite in response to their energy needs. There are several biological hormones (i.e., leptin, GLP-1, and ghrelin) that help in appetite regulation, but their relationship to intake in young children is not well understood.

You will gain experience with a pilot study in 4-6 year old children to understand biological influences on appetite regulation. You will get experience with saliva collection and processing, food intake measurement, cognitive testing with children, interoception measurement, and measurement of carotenoids in the skin using the Veggie Meter. You will acquire training in the conduct of human subjects research with children as well as chemical laboratory safety and safe working with biological fluids.

Faculty Mentor: Helene Hopfer

Project 1. How much does knowing how a food is produced affect acceptance of novel foods?

Novel foods are often rejected due to lack of familiarity and the fear of the unknown. This is particularly true for foods that are produced via novel processing methods, such as cell-cultivated meats. Here we are interested in understanding how a virtual reality learning module that illustrates how a novel food is produced affects novel food acceptance.

You will work with our research team on developing, creating, testing, and deploying a novel VR production environment to collect data from participants. You will gain exposure to experimental protocols, VR methodologies, data processing, and data presentation. You will also acquire training in the conduct of human subjects research with adults.

Project 2. Individual differences in sour food perception and food preference

Perception and preference for sour-tasting foods varies between individuals, however, little is known about biological and psychological mechanisms that drive these differences. We are interested in how sour food preferences develop, how translatable they are across sour foods, and what possible biological and psychological factors affect sour food preference. We are also studying how sour food composition and structure affect this relationship.

You will work with our research team on developing, testing, and collecting data from taste tests, using different sour foods such as sour gummies. You will also prepare sour-tasting foods in our pilot plants where ingredients are systematically varied to untangle the effects of food structure and composition on perception and acceptability. You will also acquire training in the conduct of human subjects research with adults as well as chemical laboratory and pilot plant safety.

Project 3. Order effects in check-all-that-apply data collection

Check-all-that-apply (CATA) questions are widely used in sensory and consumer science due to their ease of use. Presented with a list of attributes participants are asked to check all those that apply for a certain situation. Past research suggested that the order of how attributes are arranged affect choices to some degree, for example, the top right attribute may be more often checked than the bottom left due to the so-called primacy effect, a type of cognitive bias. This project will study the impact of cognitive biases, such as primacy effects, on CATA results using a variety of foods.

You will work with our research team to conduct a literature review on the topic, and design and execute experiments to test different cognitive biases and their impact on CATA data collection and conclusions drawn. You will also acquire training in the conduct of human subjects research with adults as well as chemical laboratory safety.

Faculty Mentor: John Hayes

Project 1. Context Effects in Intensity Scaling

Have you every noticed that a 40F day in September feels cold, but a 40F day in January seems warm? This is an example of a context effect. These kinds of biases are commonly seen in taste tests – a 10% sucrose drink seems sweeter when tasted alongside a 5% sucrose drink (low context), but the same 10% drink seems less sweet when tasted with a 20% sucrose drink. Critically, the size of this bias depends on the specific method used to collect the data. Because our intensity judgements tend to be elastic (relative, rather than absolute), finding scaling methods that minimize biased ratings is an important question in sensory and consumer science. This project will test different intensity scaling methods to identify methods that are less affected by context effects.

You will work with our research team on testing, and collecting data from taste tests, using food grade stimuli prepared in our centralized testing facility. You will also acquire training in the conduct of human subjects research with adults as well as chemical laboratory safety.

Project 2. Using a Bradley Terry Luce tournament to find the best ice cream

Imagine you have 24 different ice cream flavors and you want to determine the best (most popular) overall flavor. To test all possible combinations in a head-to-head comparison, you would have to run 276 different taste tests. However, by using a tourney style playoff with a power ranking system (like those used for some college sports), you can reduce this number to fewer than 60 comparisons. Here we ask the question if such a tournament style approach also works for taste tests to determine the best overall food.

You will work with our research team on performing taste tests with various ice cream flavors and collecting data from human volunteers in our centralized testing facility. You will also use generativeAI and Python to build and execute the tournament. You will acquire training in the conduct of human subjects research with adults as well as chemical laboratory safety.

Project 3. Validation of a novel device for collecting sensory ratings in an fMRI scanner

Ratings of perceived intensity can be collected with various rating scales that have been developed over the last ~75 years. One of these methods, called cross modal comparison, involves matching the intensity of a sensation in one modality (like the brightness of light) with the intensity of a different modality (like the loudness of sound). fMRI scanners use very strong magnets, and participants lay on their backs, which makes collecting intensity ratings with a computer mouse or tablet computer impractical. In the 1960s, SS Stevens described a scaling method that used handgrip strength to make cross modal comparisons (“scaling by squeezing”) By using a squeeze bulb, pneumatic tube, and pressure transducer, it is possible to collect squeezing data in a magnet friendly manner. This project seeks to validate a novel data collection system for use in fMRI studies.

You will work with our research team to compare the novel data collection system to established systems using a mock MRI scanner (without an active magnetic field). You will give participants various stimuli to rate, including taste and smell stimuli. You will also acquire training in the conduct of human subjects research with adults and learn about testing paradigms used in fMRI studies. 

Faculty Mentor: Travis Masterson

Project 1. Marketing of energy drinks and dairy products towards Gen Z

Energy drinks are heavily advertised towards youth and adolescents through marketing and positioning in e-sports events and leagues. We are interested to understand how energy drinks and dairy products are positioned and marketed to Gen Z. Comparing the differences in marketing of these two product groups will allow us to shift acceptance and consumption away from energy drinks to more healthy beverage alternatives, such as dairy products.

You will work alongside investigators to develop, test, collect, and analyze survey and other experimental data.  You will gain exposure to conduct research with younger adults, experimental protocols, data processing, and data presentation. You will also acquire training in the conduct of

Project 2. Impact of GLP-1 medication on food cravings

GLP-1 medications, such as Ozempic, emerge as effective treatments for weight management and treatment of obesity in adults and children and adolescents 12 years and older. Anecdotal reports from patients and clinicians alike point to a reduction in what has been colloquially termed "food noise", as patients report experiencing less rumination and obsessive preoccupation about food. Here we want to study the impact of GLP-1 medications on food preferences, food cravings, and thoughts of food in a patient population.

You will work alongside investigators to assist with human subjects research data collection.  You will gain exposure to conduct research with adult patients, experimental protocols, data processing, and data presentation. You will also acquire training in the conduct of human subjects research with adults.

Project 3. Impact of smell on food intake in an immersive virtual reality café experience

Our group recently developed an immersive mixed-reality environment to study eating and sensory behavior in ecologically valid and easy-to-control environments. Here we are interested to research the effect of adding smells to this environment on food intake within an immersive virtual reality food buffet.

You will work alongside investigators to develop, test, and execute a taste test VR study.  You will gain exposure to taste tests with adults, experimental meal protocols, VR methodologies, data processing, and data presentation. You will also acquire training in the conduct of human subjects research with adults.

Faculty Mentor: Yi Zhang

Project 1. Tailoring food texture via enzymatic biosolutions

Are you interested in developing more sustainable food processing solutions? Enzymes - nature’s catalysts that drive nearly all biological reactions, offer a natural, clean-label, efficient way to tailor food properties, such as texture. This project aims to evaluate and compare promising food enzymes based on their ability and effectiveness in modifying the texture of plant-based and high-protein foods. 

As part of our research team, you will work in our Food Biomolecule Lab, the department’s chemistry laboratory and pilot plant settings to analyze food processing enzymes and evaluate their effects on food texture. You will gain hands-on experience with chemical and biochemical analysis methods, food texture characterization techniques, data collection, processing, and data presentation. You will also receive training in laboratory safety and pilot plant safety practices. 

Project 2. Enhancing green leaf proteins as functional alternative proteins

Green leaf proteins are a sustainable, abundant, but currently underutilized source of plant-based proteins. These proteins are derived from various plants, such as cabbage, cassava, olive, radish, spinach, sugar beet, and tea. This project will study how to best modify these green leaf proteins to enhance their bioavailability and functionality and turn them into high-quality alternative proteins. 

You will work with our research team in the Food Biomolecule Lab, the department’s chemistry laboratory, and pilot plant settings. You will be involved in the extraction, characterization, modification, and analysis of food proteins. Through this project, you will gain hands-on experience with relevant biochemical and instrumental techniques regarding food proteins, data collection and processing, and data presentation. You will also receive training in laboratory safety and pilot plant safety practices. 

Project 3. Development of plant protein-based fat replacers in foods

Excessive saturated fat intake is a common dietary concern - how can we lower fat content in foods without compromising the desirable qualities that fats provide? The demand for innovative fat replacers is high, as consumers seek healthier, reduced-fat, or fat-free options that still satisfy sensory expectations. This project aims to develop novel fat replacers by altering the structure and properties of plant proteins to replicate the texture and mouthfeel traditionally offered by fats. 

As part of our research team, you will work in our Food Biomolecule Lab, the department’s chemistry laboratory, and pilot plant settings to modify, characterize, and evaluate plant protein-based fat replacers. Through this project, you will gain hands-on experience with chemical, biochemical and instrumental techniques regarding plant proteins, data collection and processing, and data presentation. You will also receive training in laboratory safety and pilot plant safety practices.

Faculty Mentor: Joshua Lambert

Project 1. Processing cocoa is important, but does it ruin its potential health benefits? Impact of roasting on the biological activity of cocoa

Polyphenols are a large group of chemically complex molecules with antioxidative and anti-inflammatory properties that are found in many plant foods and have. Besides  fruits and vegetables, cocoa powder and chocolate are a large dietary source of polyphenols. Prior work from our group has shown that common processing operations, such as fermentation, roasting and alkalization affect polyphenol composition and biological activity, such as anti-inflammatory effects. Here we specifically want to understand the effects of different roasting temperatures and times on in vitro anti-inflammatory measures.

You will work with our research team to learn how to prepare polyphenolic extracts from differently roasted cocoa samples, characterize these extracts for their polyphenol content, and test their in vitro anti-inflammatory effects. You will gain exposure to chemical, and biochemical analysis methods, data collection and processing, and data presentation. You will also acquire training in chemical laboratory safety.

Project 2. Is one polyphenol just as good as another? Structure-function studies on the anticancer activity of dietary polyphenols

Polyphenols in food and medicinal plants such as green tea and blueberries are touted for their antioxidant, anticancer, and other health-beneficial activities. Based on the popular press and even many scientific studies, you might conclude that all polyphenols are “equally” beneficial. By contrast, the conclusions of other studies and general press stories about specific polyphenol-rich foods give the impression that certain polyphenols are the best and must be consumed if you are to have optimal health. The reality is that there have not been a lot of studies that have directly compared the health-beneficial effects of polyphenols with different chemical structures.

In this project, you will compare the in vitro anticancer activity of a panel of polyphenols with subtle chemical differences (1) to determine what differences exist in the effectiveness of these molecules and (2) to identify important chemical structure features that might explain these differences. These studies, in the short-term, will help support the development of future in vivo studies on the anticancer activity of polyphenols and, in the long-term, will help inform health scientists and consumers about the relationship between these abundant dietary compounds and health. You will gain exposure to chemical, and biochemical analysis methods, data collection and processing, and data presentation. You will also acquire training in chemical laboratory safety. 

Project 3. Is a grape just a grape or does it matter where it is grown? Comparative studies on the impact of growing environment on the anti-inflammatory effects of grapes

Nutritional scientists and others advocate increased consumption of fruits and vegetables to reduce the risk of cancer, cardiovascular disease, and other chronic conditions. Grapes are a popular fruit and there is existing data to indicate that grapes can reduce inflammation and prevent cancer. But grapes come in many varieties and are grown in many different places. These varieties have different chemistry (just think about green vs. red grapes) and all of them will respond to environmental stresses by altering their chemistry. 

How do these changes in chemistry affect the potential health effects of grapes? In this project, you will compare the in vitro anti-inflammatory activity of extracts from grapes using cell and enzyme-based models (1) to determine if the same variety of grapes grown in different locations have different activity and (2) if the activity of the same variety of grapes growing in the same place differs between seasons. These studies, in the short-term, will help identify factors that influence the potential health beneficial effects of grapes and, in the long-term, will help identify chemical markers that can be used by grape growers and processors to produce more healthful products. You will gain exposure to chemical, and biochemical analysis methods, data collection and processing, and data presentation. You will also acquire training in chemical laboratory safety. 

Faculty Mentor: Misha Kwasniewski

Project 1. Oxygen Management in Wine Production: Identifying Critical Control Points

Managing oxygen during winemaking is crucial to prevent spoilage and maintain quality. Excess oxygen can mute aromas, bind SO₂, and lead to faults like volatile acidity. In this project, students will with Pennsylvania wineries to identify key points where oxygen exposure happens. You will also test different strategies to reduce oxygen exposure like inert gas use and tank type. By analyzing commercial wines and winemaking practices, you will work with the research team to provide clear, practical advice for reducing oxygen-related issues. You will gain hands-on experience in wine analysis, research, and working directly with industry stakeholders.

Project 2. Understanding How Grapevines and Their Environment Shape Wine Chemistry

This project explores how grapevines interact with their environment to influence the chemistry of grapes and wine. Grapevines are unique because they are made up of two parts: the root system (rootstock) and the shoot system (scion), each contributing to how the plant grows and adapts. By studying grapevines grown in different climates, we aim to understand how environmental factors and plant genetics work together to impact traits like fruit composition and wine flavor. This research will help uncover the science behind terroir, the signature of a vineyard's environment on its wine.

Project 3. Optimizing Fermentation for Aroma in Beer and Hard Seltzer Production

This project focuses on understanding how different fermentation factors influence the aroma profiles of brewed beverages, with a special focus on hard seltzers. Elements like the sugar source, fermentation temperature, yeast strain, and nutrient availability play critical roles in producing aromas such as fruity esters or neutral bases. By studying these interactions, we aim to help producers create consistent, high-quality products. Results will include a database of volatile compounds linked to specific fermentation conditions, offering brewers practical tools to tailor aroma profiles for their beverages.