Jana Schreuder, Stellenbosch University, South Africa
Jana Schreuder is currently a Harry Crossley research fellow and a graduate student at Stellenbosch University, South Africa. Her research project investigates the use of near-infrared hyperspectral imaging for rapid pathogen detection. The fast pace of the food industry excites her, and she is fascinated by the development of new technology to ultimately make the food production systems safer, less wasteful, and more effective. She loves the hands-on nature of food science by applying complex scientific principles directly to everyday products. She firmly believes all food scientists should invest in developing leadership skills to complement their academic education and further promote the science of food.

Katelyn Boyle, Alabama A&M University
Katelyn Boyle, originally from Warner Robins, GA, is a current Ph.D. candidate at Alabama A&M University in the Department of Food and Animal Sciences, majoring in Food Science with a Concentration of Nutritional Biochemistry, under the advisement of Dr. Martha Verghese. She received her Bachelor of Science Degree in Food Science from Alabama A&M University in Spring 2022, and her Master of Science Degree in Food Science in December 2023. She currently serves as Alabama A&M University’s Institute of Food Technologist Student Association (IFTSA) Vice President and served as President during the 2022-2023 academic year. Her passion has always been for the well-being of children and adolescents, so she strives to continue doing research on chronic diseases that affect children, such as her current work on researching the potential anti-oxidative and anti-obesity effects of two underutilized food ingredients, to make a functional snack product for children, to aid in the prevention of childhood obesity. When she’s not focused on her studies, she loves to spend time with family and friends, travel, and play various musical instruments.

Chamali Kodikara, University of Manitoba
Chamali Kodikara is a passionate food science leader with a proven track record in student governance. She brings extensive experience in organizing diverse events, contributing to educational initiatives, and fostering engagement. Aspiring to elevate the student experience within IFTSA, Chamali is dedicated to driving innovation and collaborative solutions as an international committee member. With a background in food science, she is committed to creating a meaningful impact and facilitating positive change for passionate food science students. Selected for her ability to lead, adapt, and collaborate effectively, she looks forward to contributing to the success and growth of IFTSA and its members.

Paula Szymanowicz, The Pennsylvania State University
Paula is a Food Science major at The Pennsylvania State University. She is the President of the Fermentation Sciences Club at Penn State and is involved in many other organizations on campus. Off campus, Paula can be found at Antifragile Brewing Company where she works as a Brewer's Assistant and Bartender. Being 'only 40 minutes away from NYC' she likes to try different cuisines and foods alike. She has a passion for experimenting in the kitchen but also being a fierce competitor on the golf course.

Mauricio Guerra, Cornell University
Mauricio Guerra is a Ph.D. student in the Food Science department at Cornell University. Prior to his return to Cornell, Mauricio worked as a Senior Merchant and Product Manager at Cargill-Mexico. Mauricio's primary interests are in Food Product Development and Production Economics.

Jenna Fryer, Oregon State University
Jenna Fryer is a PhD candidate at Oregon State University in Dr. Elizabeth Tomasino s enology lab, researching the sensory impact of wildfires on wines. Jenna has been passionate about Food Science since middle school and has served on the IFTSA board for two years. In her free time, she enjoys cooking and baking, running, and traveling. She is excited to continue to grow with this organization!

Aviva Stein, University of Massachusetts Amherst
Aviva Stein is a Food Science major in the UMass Class of 2025. Aviva has been involved with the UMass IFTSA chapter since May 2022, starting as the Industry Liaison, and was the Vice-President for the 2023 2024 school year. Through the Food Science Department, Aviva works in the Nolden Sensory Lab (ask her about taste buds!), is a member of the Recruiting Committee, and is a peer advisor. Aviva is passionate about Food Science and loves sharing her passion with others. In her free time, Aviva enjoys reading, cooking, and spending time with friends and family.

Josiah Muriuki, University of Pretoria, South Africa
Josiah Muriuki is a BSc Honours Food Science student at the University of Pretoria, South Africa. His home country is Kenya. He is a champion of sustainable development, especially SDG 2, and he is very passionate about community service and leadership. As a first-generation student, he is also a champion of education, particularly, skill-based education. During his free time, Josiah enjoys nature walks, hiking and driving.

Toyosi George, Texas A&M University
Toyosi Timilehin George is a PhD student at the Department of Food Science and Technology Texas A&M University and a Graduate Assistant at the Cereal Quality Laboratory TAMU. He currently studies the stability of Sorghum anthocyanins and their potential application as natural pigments in the Food industry. He is from Ibadan Nigeria and loves to watch soccer.

Rachael Enfield, University of Massachusetts Amherst
Rachael Enfield has a passion for food, 3D printing, and 3D printing food. Currently, Rachael is a PhD candidate at the University of Massachusetts Amherst in the Food Science department. She is studying 3D printing food and 3D printing food safe materials. Prior to starting her degree, Rachael worked as the Senior Lab Manager at Markforged, a 3D printing company based in Waltham, MA. She managed the day-to-day operations of the materials analytical lab, as well as tested, qualified, and experimented with the company s metal and plastic print materials. Rachael published The Future of 3D Food Printing: Opportunities for Space Applications in The Journal of Critical Reviews in Food Science and Nutrition. She is also a Boston Chapter Ambassador for Women in 3D Printing.