Food Science Program
is proud to announce that graduate student
has been awarded a
California League of Food Processors (CLFP)
made possible by the CLFP Supplier Host Council and their members and industry friends who contribute so generously.
Emma Gottschall is currently pursuing a Master’s degree in
. Her interest in food science began during high school when a friend suggested it would be a good fit. Emma received a Bachelor’s degree in Biochemistry and Molecular Biology from Boston University in 2013. Being the only scientist in a family of musicians, she has a strong passion for the performing arts. Emma participated in Marching Band and Pep Band throughout college, and is a member of Kappa Kappa Psi, National Honorary Fraternity for College Bandmembers. After graduating from Boston University, she worked as a Lab Technician at Addgene, a non-profit Plasmid Repository. After six years in Boston, she decided it was time for a change. Emma moved across the country to follow her dream of becoming a food scientist. Though she is still exploring which branch of food science she will pursue, Emma has begun to critically think about the food industry and its future challenges. Influenced by her background in Biochemistry, Emma is intrigued by fermentation sciences and has taken up an interest in home-brewing. Emma is currently employed as a Consultant for Knowledge Bank. There she is learning about the regulatory demands on the food industry following her interest in sensory sciences. She is also employed as a Trained Sensory panelist at Taco Bell.