This summer, the Food Systems Research Center (FSRC) funded seven outstanding undergraduate students as part the 2023 Summer Undergraduate Research Fellowship (SURF) program, supported by ¶¶Òõ̽̽’s Fellowships, Opportunities, & Undergraduate Research (FOUR) office.
These talented undergraduate students gained hands-on experience working closely with ¶¶Òõ̽̽ researchers. Their research encompassed the diversity of food systems research, spanning from pest control to food safety, and from the intricacies of diet culture to the significance of cover crops.
In these short videos, we’ll hear from the students what they’re taking away from their summer.
AISLINN COSTA, Biological Sciences major
Aislinn conducted a planting day data trial of grass pea and mung bean crops this summer. Working with Associate Professor Eric von Wettberg, Aislinn’s work will provide insights into the optimum time to plant these crops, to potentially improve crop productivity of legumes for Vermont farmers, and subsequently increase cover cropping and plant protein production in the state.
SOPHIE WARTH, Food and Culture Major
This summer, Sophie Warth worked alongside Associate Professor and Gund Institute for the Environment Fellow Teresa Mares and explored the symbolism between incarcerated individuals’ first meals once released and the last meals of individuals on death row.
SAM BJORKLUN, Environmental Science major
Sam Bjorklun worked with Professor Yolanda Chen from ¶¶Òõ̽̽’s Plant and Soil Science Department on her undergraduate thesis, conducting experiments on the Colorado potato beetle's epigenetic response to fungicides and insecticides. Motivated by her interest in lab work, evolutionary biology, and entomology, Sam’s work will provide new insights into the crop security practices of Vermont farms.
HANNAH BLACKWELL, Biological Sciences major
Hannah Blackwell worked with Assistant Professor Andrea Etter, testing bedding chickens shipped to agricultural supply stores for salmonella. In addition to that responsibility, and through the assistance of the Vermont Department of Health, Hannah analyzed the sequenced results of previously collected data to identify any other potential clinical infections present in the samples.
M JIAO, Nutrition and Food Science major
M Jiao worked with Assistant Professor Emily Belarmino and graduate student Michelle Leonetti of ¶¶Òõ̽̽’s Nutrition and Food Science Department to code memo existing interview data. M will then start analyzing the results for their undergraduate thesis on the relationship between food restrictions in plant-based diets and disordered eating.
KATHERINE HOOD, Microbiology and Molecular genetics major
This summer, Katherine Hood worked alongside Associate Professor , conducting experiments on Providencia (a genus of bacteria). Providencia are known pathogens to humans and insects; Katherine’s work will provide new insights into the bacteria’s survivability within different types of water.
About Us:
The ¶¶Òõ̽̽ Food Systems Research Center (FSRC) uncovers solutions to pressing issues through the lens of food and farming. As pioneers in USDA-funded research, we’re at the forefront of discovering how what’s on our plate affects our society and the planet. Visit our website or follow us on .