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 available projects (= 2-3 research projects for each of the three faculty mentors).

Faculty Mentor: Kathleen Keller

Project 1: SPARK: Smoothie Program for Achieving and Resilient Kids

The relationship between what we eat and how our brains work is receiving greater attention. Conditions of the brain, including cognitive decline and dementia, are directly related to our overall diet and metabolic health. These relationships are important early in life, as well. Eating a healthy diet may be able to improve brain health and cognitive function in childhood at a time when the brain’s connections are still developing. The goal of SPARK is to test whether the addition of fermented dairy (i.e., Activia) into 7-9 year old children’s diets can improve their brain health, microbiome composition, and cognitive function. This intervention is funded by the National Dairy Council.

Students working on this project will learn to administer a randomized dietary intervention in children. Students will also learn to conduct cognitive tests of working memory and hippocampal dependent memory in children. They will learn to assess anthropometrics, measure neural function using functional near infrared spectroscopy, assess dietary quality, and monitor compliance in this dose-response, randomized controlled trial. Students will gain exposure to body composition testing, taste tests in children, neuroimaging methodologies, cognitive testing, data processing, and data presentation. Students will also acquire training in the conduct of human subjects research with children. To work on this project, students will need to complete food safety training, background checks to work with children, and research ethics training.

Project 2: MealTime Study

Research in adults and children has demonstrated that how we eat (e.g., eating speed, bite size) is an important risk factor for the development of obesity. Children who eat more quickly and take larger bites tend to gain more weight over time, and this puts them at risk for development of obesity. However, the majority of research in this area has been done in laboratories. It is not known if the same relationships between eating rate and energy intake will be observed in the home environment, where children consume the majority of their calories. Mealtime is a study funded by the National Institutes of Health that will compare 6-9 year-old children’s eating behaviors in the lab and at home (through parent-recorded videos) to determine whether they are similar.

Students working on this project will learn to conduct cognitive tests of working memory and inhibitory control in children. They will learn to conduct computer tasks to see how motivated children are for tasty foods. They will learn to assess anthropometrics from children, collect survey data from parents, and learn how to conduct behavioral coding of children’s meal intake. They will gain exposure to body composition testing, taste tests in children, data processing, and data presentation. Students will also acquire training in the conduct of human subjects research with children. To work on this project, students will need to complete food safety training, background checks to work with children, and research ethics training.

Project 3: Behavioral coding of children’s laboratory eating behaviors

How children eat at a meal (e.g., eating rate, bite size, and how frequently they switch between foods) are consistent behaviors that are risk factors for obesity. Understanding this relationship may help to identify novel targets for intervention studies. To collect information about these behaviors, students are trained to manually code video data to record information on when children are taking bites and what foods they are consuming.

Students working on this project will learn how to use Noldus software to develop coding protocols. They will learn how to follow a specific coding protocol to record data on 4-9 year old children’s eating behaviors. They will get exposure to research on coding of meal microstructure and learn how to analyze and interpret data in this field. To work on this project, students will need to complete food safety training, background checks to work with children, and research ethics training.

Faculty Mentor: Helene Hopfer

Project 1. Which factors affect protein-related mouthfeel?

Many proteins, especially at higher concentrations, elicit lesser appreciated mouthfeel sensations, such as chalkiness, mouth-drying, and cloying. These perceptions however appear to differ between individuals (see e.g., Ma et al. 2024). We are interested in evaluating different protein powders and comparing their mouthfeel characteristics using a large group of consumers. In parallel, we conduct a range of instrumental measurements to reveal which protein characteristics are important for these mouthfeel perceptions.

You will work with our research team on developing, creating, conducting, and analyzing large consumer sensory tests using a variety of different food-grade protein ingredients. You will also develop how to best present these proteins (e.g., beverage vs. non-beverage application) and learn a variety of instrumental characterization methods (e.g., rheology, microscopy, thermal analysis, chemical analysis, etc.). You will gain exposure to experimental protocols used for human testing, instrumental analyses, human data collection and processing, as well as data analysis and presentation. You will also acquire training in the conduct of human subjects research with adults and in safe handling of bodily fluids (e.g., human saliva) as well as chemical laboratory safety.

Project 2. 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 repeated food marketing cues on food cue reactivity in patients on GLP-1 medications

With the increase in prescriptions for GLP-1 medications in recent years, greater research is needed to better understand the influence of such medication on typical eating behavior. Our project will seek to explore the full extent to which GLP-1 medications support weight loss in patients. Specifically, our goal is to identify whether GLP-1 medications provide a protective effect against external food cue reactivity, an eating behavior phenomenon commonly experienced in individuals with overweight or obesity. While GLP-1 medications have been shown to decrease internal appetitive drive, patients on such medications may still be vulnerable to external food cues often present in one’s environment. The impact of environmental factors on such populations may present barriers to continued weight management and metabolic health improvement.  Recognizing the influence of GLP-1 medications on cue reactivity will inform clinicians and dietitians of the unique experiences among GLP-1 patients and enhance clinical support to match individual needs for long-term health benefits. This project will use a mix of EMA and iVR tools to better understand the impacts of external food cues in patients using GLP-1.

Faculty Mentor: Yi Zhang

Project 1. New food enzymes for new food ingredients

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 investigates protein-crosslinking enzymes to generate new food texturizing ingredients from plant-based materials.

As part of our research team, you will work in our Food Biomolecule Lab to examine how enzyme choice, dose,  and process conditions control food textures. Through this project, you will gain hands-on experience with relevant biochemical and instrumental techniques regarding food enzymes, data collection and processing, and data presentation. You will also receive training in laboratory safety practices.

Project 2. Strategies to mitigate off flavor in plant proteins

A key barrier to consumer acceptance of plant proteins is undesirable aroma, e.g., grassy/beany/green notes and bitter taste. This project explores processing strategies to reduce or transform flavor-active compounds while preserving nutrition and functionality. Chemical and enzymatic approaches will be explored.

You will work with our research team in the Food Biomolecule Lab, and the department’s pilot plant settings. You will be involved in the extraction, characterization, modification, and analysis of plant 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. 

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.