The Food Systems Research Center (FSRC) is very excited to announce the 2023 Summer Undergraduate Research Fellowship (SURF) program awardees, supported by ¶¶Òõ̽̽’s Fellowships, Opportunities, & Undergraduate Research (FOUR) office and funded by the FSRC. We are honored to continue to offer this fellowship opportunity to ¶¶Òõ̽̽’s outstanding undergraduate student body. These talented undergraduate students will work with ¶¶Òõ̽̽ researchers this summer, studying impactful and pressing food systems issues relevant to Vermont. The SURFers will work alongside faculty from ¶¶Òõ̽̽’s College of Agriculture and Life Sciences, the , and the the College of Arts and Sciences.
Sam Bjorklun (she/her)
Sam Bjorklun, from Albany, NY, is a senior Environmental Science major, with a concentration in agriculture, at ¶¶Òõ̽̽’s College of Arts and Sciences. This summer, she will work 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. Sam plans to apply for graduate school to study Evolutionary Biology after graduation. During her free time, she enjoys hiking many of Vermont’s different trails.
Hannah Blackwell (she/her)
Hannah Blackwell, originally from Delaware, is entering her senior year at ¶¶Òõ̽̽ as a Biological Sciences major, at the College of Agriculture and Life Sciences, with minors in chemistry and molecular genetics. Her path to this SURFer program began during her sophomore year at ¶¶Òõ̽̽ when she accepted a position in Assistant Professor Andrea Etter’s lab. From that experience, Hannah discovered an interest and enjoyment to research work. During her fellowship this summer, she will continue her work with Assistant Professor 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 will analyze the sequenced results of previously collected data to identify any other potential clinical infections present in the samples. Hannah enjoys skiing, rock climbing, and spending time outdoors in her free time. She plans to apply to graduate school sometime after graduation.
Aislinn J. Costa (she/her)
Aislinn Costa, from Waterville, Vermont, is a junior Biological Sciences major at ¶¶Òõ̽̽’s College of Agriculture and Life Sciences. Inspired to apply to the SURFer program to dive deeper into the relevance of her research to food systems, Aislinn will conduct 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. Through this SURFer program, Aislinn hopes to expand her knowledge of the field in anticipation of her application to graduate school after graduation. Outside of her studies, she is an artist and enjoys painting, spending time with friends and family, and being active outdoors.
Katherine Hood (she/her)
Katherine Hood, from Evergreen, CO, is a senior at ¶¶Òõ̽̽ majoring in Microbiology and Molecular genetics at ¶¶Òõ̽̽’s College of Agriculture and Life Sciences. Inspired by her previous work on Assistant Professor Andrea Etter’s Backyard Chicken Project, she connected with Associate Professor to discuss possible undergraduate thesis topics. In turn, this summer, Katherine will work alongside Associate Professor Leigh Knodler, 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. After her graduation, Katherine plans to apply for veterinarian school. In her free time, Katherine enjoys singing, reading, hiking, and spending time with friends.
M Jiao (they/them)
M Jiao, from the Binghamton, NY area, is a senior majoring in Nutrition and Food Science at ¶¶Òõ̽̽’s College of Agriculture and Life Sciences. Throughout their ¶¶Òõ̽̽ studies, M found a passion and connection to the importance and significance nutrition plays in our everyday lives. This summer, M will work 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. M hopes to expand their knowledge of research methods throughout this SURFer experience and has plans to either apply to medical school or a graduate Registered Dietetic Nutritionist (RDN) program. M has recently taken up knitting in their free time and enjoys cooking and baking nutritious meals.
Sophie Warth (she/her)
From Laguna Beach, CA, Sophie Warth is a senior at ¶¶Òõ̽̽ with an individually designed major focusing on Food and Culture with minors in Spanish and Psychology. The interdisciplinary approach to her degree is a reflection of her many passions and interests within the fields of Anthropology, English, Philosophy, and Food Systems. This summer, Sophie will work alongside Associate Professor and Gund Institute for the Environment Fellow Teresa Mares and explore the symbolism between incarcerated individuals’ first meals once released and the last meals of individuals on death row. Sophie hopes to expand her research experience in anticipation of her application to graduate school to study Food Studies. In her free time, Sophie loves to cook and read, often helping to cook large Shabbat dinners at ¶¶Òõ̽̽ Hillel multiple times a month.
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
