CURRENT GRADUATE STUDENTS (PhD)Hyunhee is an international PhD student at Oregon State beginning Fall of 2021. She graduated from Jeonbuk National University in 2020 with a MS in Food Science and Human Nutrition. She will be working on analysis of stress-resistant Listeria monocytogenes from foods, humans, and animal-farm resources via WGS and RNA-seq. Her goal for further education is to investigate pathogen like Listeria, and food safety for consumer’s health of food products.
CURRENT GRADUATE STUDENTS (MASTERS)Gloria is an international graduate student from Nairobi, Kenya. She is a graduated from OSU in 2020 with a B.S. in Food Science and Technology and a minor in Chemisty. She worked at the OSU Creamery, as a student cheesemaker throughout her undergraduate degree. She worked in Dr. Parks Lab and assisted graduate students on several projects as an undergradaute before joining the lab as a graduate student in the Fall of 2020. Her project is investigating colonic microbial and metabolic adaptation upon supplementation of galactooligosaccharides and low-dose lactose in lactose intolerance individuals.
In her free time, she likes to watch movies and go on hikes.
CURRENT UNDERGRADUATE STUDENTS
Alyssa Thibodeau is a Senior in the Food Science and Technology program, minoring in Microbiology and Chemistry. She is from Arizona and moved to Oregon in 2018. During community college, she worked for a year on personal research in an Organic Chemistry lab. She has worked for the Portland Creamery, La Mariposa Cheese, and the OSU Creamery as a cheesemaker. She has also worked for several small-scale raw cow and goat milk dairies in Arizona and Oregon. In August 2020, she started working in Dr. Park's lab assisting graduate students with their research. In June of 2021, she began working on determining the influence of milking and cleaning procedures on the quality and microbiota of raw goat milk. She is the President of two clubs and VP of one club at OSU. Outside of the classroom, you can find her spending time with her daughter, hiking, fermenting, gardening, and caring for her animals.
Dylan Limit is an international student from Jakarta, Indonesia. He is a senior in the Food Science and Technology program, minoring in Chemistry. He worked as a cheesemaker at the OSU Creamery for eight months. During his time working in Dr. Park’s lab, he is investigating the cheese microbial communities between the core and rind regions of varieties of different cheeses. Currently, he is working on a new project with one of the graduate student to investigate different genes of Listeria monocytogenes in the stress resistant and stress sensitive strains. Outside of the lab and classroom, he enjoys doing powerbuilding.
Sandra Heitman is a Senior in the Food Science and Technology program, minoring in Chemistry. She moved from Indiana to Oregon in 2018. She started working in Dr. Park's lab in January of 2022 and is working on a project isolating Lactobacillus from different types of cheeses and determining the antibiotic resistance strains. Outside of the classroom, you can find her hiking, camping, cooking, and doing other types of outdoor adventures. Food is her passion; if there is a new restaurant in town, you will find her there. She is always seeking out a new cooking challenge or searching for a new recipe to try.