Jungmin Choi is from South Korea. After attending OSU, he is working at the Seegene biotech company in South Korea.
Ian Moppert is from Baton Rouge, Louisiana where he earned his Bachelor's in Food Science from Louisiana State University. He is a recent graduate of the Food Science and Technology Master's program at Oregon State University. His research focused on optimization of molecular detection methods of foodborne pathogens in fresh produce.
Bryna Rackerby received her B.S in Microbiology with minors in Chemistry and Fermentation Science at Oregon State in 2019 and is a recent graduate of the Food Science and Technology Master's program at Oregon State University. She looked at whey protein isolates effects on beneficial microbial changes in the gut. As an undergrad, she did 3 years of research, 2 of which were with Dr. Park.
Bryna sucessfully defended her Masters thesis May 19th, 2021.
Daria Van de Grift received her B.S. in Food Science and Technology from Oregon State University in 2017 and is a recent graduate of the Food Science and Technology Master's program at Oregon State University. She worked on the microbiome of organic and conventionally produced and processed milk, specifically looking at food safety and quality-related bacteria.
Daria successfully defended her Masters thesis May 21st, 2021.
Junhaeng Nam received his B.S in Food Science and Technology from Michigan State University in 2017 and is a recent graduate of the Food Science and Technology Master's program at Oregon State University. He worked on both the functions of Plant Growth Promoting Rhizobacteria (PGPR) on plant growth using next generation sequencing, and the characterization of stress tolerant Listeria monocytogenes from food sources. Following his M.S., Junhaeng returned to Michigan State University to work on a Ph.D in Food Science.
Junhaeng successfully defended his Masters thesis December 10th, 2021.
Sushumna Canakapali majored in Microbiology at OSU. He is currently an MS student at the University of California, Davis.
Devin Daschel majored in Microbiology at Oregon State. His research was assessing the microbiome in poultry products to identify core microorganisms associated with quality and safety. Devin is currently Ph.D. student at Cornell University.
Melanie is a recent graduate of the Food Science and Technology program at OSU in 2020. She has been involved in undergraduate research since her freshman year when she began working in an animal science laboratory specializing in dairy nutrigenomics. Her project in Dr. Park's lab examined the effects that addition of inulin as a prebiotic to cheddar cheese has on nutritional components and the microbiome. Melanie also worked as a student cheesemaker at the OSU Creamery and was an R&D intern at Tillamook. Melanie will be heading to UC Davis in the Fall of 2021 to begin a Master's degree in Food Science.