Background

Cameron Wicks is a doctoral student at the University of Wisconsin-Madison, studying the effect of polyphenols on ice cream structure. After deciding that she wanted to be a food scientist in sixth grade, Cameron credits her success in making this educational and career choice to the foundational help IFT provided. While pursuing her bachelor’s degree in food science at Purdue University, she had the chance to participate in IFT’s College Bowl. For fun, she loves practicing her cake and cookie decorating skills and watching a good Broadway musical. 

IFT Highlights 

Cameron has enjoyed volunteering in roles such as graduate research video competition chair and vice president of volunteer development for the IFTSA Board. 

Education

BS in food science from Purdue University 

Pursuing a PhD in food science from the University of Wisconsin-Madison