Chippewa Valley Times

Two students from the University of Wisconsin-Stout have been recognized for their contributions to food science. Meghana Maske, a graduate student, and Lainie Carlson, an undergraduate senior, have made significant strides in addressing food waste and foodborne pathogens.

Maske was awarded third place in the Institute of Food Technologists’ Sustainable Food Systems Division and Fruit and Vegetable Products Division Hackathon. This competition brought together students worldwide to tackle issues related to food waste. Her team developed Okara Jerky, a plant-based snack derived from soybean waste. "This project was not just about making a product; it was about addressing the issue of food waste and showcasing innovative solutions," said Maske.

In addition to her hackathon success, Maske has competed in other events such as IFT’s Carbohydrate Division’s Fiber Hackathon, where her team also secured third place. She emphasized the importance of collaboration and creativity in overcoming real-world challenges. "The challenge of creating innovative food solutions in such a competitive environment taught me invaluable lessons about perseverance, creativity and the importance of sustainable practices in the food industry," she stated.

Carlson received the Wisconsin Association for Food Protection Scholarship, which supports students pursuing careers in fields like food science and microbiology. She expressed her passion for ensuring safe consumption of food products: "Food scientists help ensure every food product is safe for consumption and does not have any foodborne pathogens."

Carlson's hands-on experience at UW-Stout has involved working on projects such as designing an "HACCP Plan for Raw Milk Cheese" to prevent contamination. She plans to graduate in May 2025 with aspirations to work in research and development.

Both students' achievements highlight their commitment to advancing sustainable practices within the food industry. Master’s Program Director Eun Joo Lee praised their efforts: “Students who participate use skills, knowledge, creativity and passion to make a difference.”

The University of Wisconsin-Stout offers accredited programs that meet education standards set by the Institute of Food Technologists.