Going to college, Seana Kelly knew she wanted to pursue a career in animal sciences. After taking Dr. Jana Kraft’s Introduction to Animal Nutrition course during her freshman year, her interest in nutrition began to grow. Now a senior majoring in animal science with a minor in nutrition and food sciences, Kelly is conducting research alongside Kraft, associate professor in the Department of Animal and Veterinary Sciences, that combines her interests in animal science and nutrition.
Kelly’s research focuses on determining the fatty acid content of yogurts and yogurt alternatives available in Vermont. Yogurt provides a healthy source of fatty acids, the building blocks of fat, which are an essential component of a nutritional diet. Fatty acids influence cell and tissue metabolism, function, and responsiveness, and regulate hormonal functioning in the body. Different foods contain fatty acids with unique nutritional profiles.
Kraft’s animal science lab at ̽̽ is the first to explore fatty acid content of yogurt and yogurt alternatives. While the fatty acid content of milk has been well-researched, fatty acid content of yogurt - and especially yogurt alternatives - and its health implications have not.
For her undergraduate Honor’s College thesis, Kelly is examining the types and concentrations of fatty acids in samples from 80 dairy and 15 non-dairy yogurt products. The research was supported with a Food Summer Undergraduate Research Fellowship (Food SURF), a partnership between ̽̽’s Office of Fellowships, Opportunities and Undergraduate Research (FOUR) and the ̽̽ Food Systems Research Center that provides funding for student researchers to study pressing issues in food systems. The project will also earn her distinction as a CALS Distinguished Undergraduate Researcher.
“The choice between eating dairy or plant-based yogurt is at the discretion of the consumer,” said Kelly. “Plant-based foods are growing in popularity. We want to know if the fatty acid content of plant-based yogurt is comparable to dairy-based yogurt and if you can get the same fatty acid nutrients into your body from the plant-based yogurts.”
While the research is still in progress, Kelly hopes the findings will be incorporated into the USDA FoodData Central database, which provides comprehensive nutrient profiles on different foods, to provide more accessible information about fatty acid content to the public.
When Kelly is not in the lab, she is the treasurer and member of the ̽̽ gymnastics team. After graduation, Kelly hopes to continue her love for animal sciences by applying to veterinary school.
The Food SURF program is accepting applications for Summer 2023 fellowships through March 24, 2023. Learn more and apply.
Author Adi Konforty '23 is a public communication major and science communication intern in the ̽̽ College of Agriculture and Life Sciences.