Emma Browning is a junior Food Biosciences major from Shelbyville, KY
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Why did you choose your program, and/or how does your program contribute to your career goals?
It is actually a funny story how I chose Food Biosciences as my major. The Kentucky 4-H Program has a project called the Country Ham Project, and I participated for 10 years and became extremely interested in learning about the chemistry behind the food and how the food system works. I wanted to learn more about food all the way from the farm, field, or water to consumption. It was also a bonus that my dad was a Food Science major at the University of Kentucky, and many people have always told me I am just like him. I guess you could say that Food Bioscience just made sense for me!
Have you completed an internship, job, or been involved with a club that has been especially meaningful to you?
I am currently student working at the Kentucky State 4-H Office. I grew up in the 4-H program and participated all through high school, and even eventually became a state officer. I am incredibly thankful for the opportunity to contribute to the program while also furthering my education. I am also apart of the Block and Bridle club that focuses on animal science and the animal industry as a whole. this is especially important to me because my mom was also a Block and Bridle member at the University of Kentucky, and I feel like this bonds me to her in a very special way.
Considering all you have learned in your area of study, is there a common misconception or something you wish everyone knew about the subject?
I actually think Food Biosciences is one of the most misunderstood majors in the college. I feel as if many people assume that it is about cooking or eating. This is definitely not the case, Food Biosciences is about studying every step of the food chain from the farm, field, or water all the way up to consumption, and then even beyond that into the body. Humans will always need food, and therefore it is important for there to be food scientists to make sure we will always have safe, delicious, healthy, and sustainable food. I also think it is quite unique that the food industry is so big, but the Food Biosciences major is so small, and I truly believe it is just because not everyone knows all the different aspects Food Science has to offer.
What's been your favorite course and why?
My absolute favorite course that I have taken while at the University of Kentucky was Meat Science taught by Dr. Rentfrow. Not only did I appreciate understanding the process of farm to fork, but the class was extremely hands on. Dr. Rentfrow also keeps things pretty interesting, not only does he try to teach us about the meat industry and meat processing, but also introduce us to the best rock songs. Overall, not only did I learn a lot in Meat Science, but I genuinely enjoyed the content, labs, professor, and the occasional taste test.