Name
Kalisa

Major
Food Science

Hometown
Cinnaminson, NJ

Describe your experience at CALS

My experience in CALS has been great. What attracted me at first was the fact that it is home to the #1 Food Science program in the country. However, it was not this prestige, but the sense of community I discovered, that has made me love it. All of my classes are taught by professors that are experts in their field. Apart form being leaders in the industry, they also strive to remain very approachable. It is not uncommon for a professor to invite an undergrad into their research lab just to “check things out.” Because of the department’s small size, everyone knows everyone: undergrad's, graduate students, and professors. The Food Science Dining Discussions that happen weekly are just one example of how this sense of community is achieved.

Another benefit of being in CALS is the variety of classes that are available to me. Ever since my freshman year, I have taken classes that directly pertain to my major. Along with this specificity, however, is the opportunity to sample all that the rest of the university has to offer. Although I love food science, I have lots of other interests that I would like to pursue in college. To this end, I have taken classes in a variety of departments including Landscape architecture, Romance Studies, Government, and Earth and Atmospheric Sciences, just to name a few.

Advice to a prospective student looking at CALS

Cinnaminson, NJReally get to know your advisor. They are there as a resource and it is in your best interest to take advantage of them. My advisor is fantastic. She has not only helped me choose my classes and make sure I am fulfilling my requirements, but she has also always kept her door open for me to talk to her about anything – academic or not. Don’t let the idea of research intimidate you. Because so many professors are conducting such interesting studies, you are bound to find a topic that catches your eye.

Don’t hesitate because you think you don’t know enough about the subject or have no experience – start early! I met Dr. Utermohlen in the Nutrition Department through a Biology Exploration that she held, entitled “Why I hate Spinach.” I was so intrigued I emailed her about getting involved. That was the fall of my freshman year and I have been apart of her research group ever since.

Activities

Meinig Family Cornell National Scholar; Cornell Information and Visitor Relations Information Specialist and Tour guide; Cornell Women’s Club Soccer (former member); President of Prison Activist Coalition; Secretary of Food Science Club; Calvary Baptist Church Watch-Care member.

Hands-on Experience

I spent the summer of 2005 here on campus. Along with taking a summer class to get a head start on the school year, I worked as a Program Assistant for the Anheuser-Busch Professional Development Program in the Executive Education department of the School of Hotel Administration. It was an amazing job, unlike any I had ever had before. I met over 350 professionals from over 40 different countries. Being that I worked in guest services, part of my job was to study Cornell and the Ithaca area in order to share this information with the guests; my appreciation for both grew immensely as a result.

This past summer, I interned as a prep cook for a family owned hotel and catering business in Montego Bay, Jamaica. This unbelievable opportunity was made possible through the internship funding I received through the Cornell Commitment. I am passionate about the science and technology of food as well as the culinary aspect of it. My time in Jamaica gave me a taste of the food service industry, while being a total cultural immersion, and made for a summer that I will never forget.

In May I traveled with Dr. U and, fellow researcher, Nneka Chukwueke to BookExpoAmerica in Washington D.C. There, we surveyed 200 participants for our study. This year we will be attending the National Restaurants association and I cannot wait!