Daniela Corona is an international student from Mexico. Prior to Cal Poly Pomona, she earned her bachelor’s degree in gastronomy from Universidad Del Caribe, Cancun, and worked the last seven years in various fine dining restaurants preparing contemporary cuisine. During that time, she realized the excessive amount of food waste that exists, and how cooking and science are inextricably linked. Her research interests are related to reducing food waste on a large scale. In her spare time, Daniela enjoys reading (especially the fantasy genre), crocheting, cooking, and planning trips. Her advisor is Associate Professor Gabriel Davidov-Pardo.

Joselyn Ung received her bachelor’s degree in hospitality management with a minor in Culinology and Food Science and Technology from Cal Poly Pomona in 2022. Her research involves observing the stability of lemon essential oil Pickering emulsions with Associate Professor Gabriel Davidov-Pardo as her advisor. In her spare time, she loves going out to try new restaurants and playing video games.

Catrina Jimenez is a graduate student who received her bachelor’s degree in nutrition science from Cal Poly Pomona in 2020. She worked as a Micro Lab Technician for Merieux NutriSciences before continuing her education and pursuing a master’s degree in food science from her alma mater, Cal Poly Pomona. Her research involves Pickering emulsions with her advisor Associate Professor Gabriel Davidov-Pardo. In her spare time, she loves reading, cooking, and spending time in nature.

Shu Ting Chen is currently an undergraduate student majoring in Food Science and Technology. She is a fellow in the ARI-HSI Fellowship program working on a undergraduate research project with her advisor, Associate Professor Gabriel Davidov-Pardo focused on the Maillard Conjugation of Epsilon-Polylysine. Shu Ting enjoys being close to nature and taking photographs. 

Arnel Mariano's current research involves encapsulating polyphenols from orange pomace in protein nanoparticles with Associate Professor Gabriel Davidov-Pardo as his advisor. Arnel completed his undergraduate work in biology and with a minor in chemistry from Cal State Channel Islands in 2018. After which, Arnel worked as a research assistant in the Lawrence Berkeley National Laboratory. His work involved using synchrotron X-ray footprinting to study the structures of water-soluble proteins. In his spare time, Arnel enjoys playing card games, running, and bicycling.

Sarah is a master's student in nutrition and food science, with a food science and technology emphasis, working under Assistant Professor Gabriel Davidov-Pardo. She received her bachelor's degree in food science and technology in 2019, also from Cal Poly Pomona. Her capstone work was on developing nanoemulsions made with pea protein Maillard reaction products. Sarah hopes to conduct research in novel nutraceuticals for use in functional foods and beverages. Outside of school, she enjoys hiking, running, and playing the piano.

Elvis is a fourth-year undergraduate studying Food Science and Technolog and minoring in Culinology and Plant-Based Foods. In his previous years, he studied at Los Angeles City College where he was the Vice President of the Dietetics Club. He has also given presentations on what to expect in college and the importance of higher education. Last year he was in  Ernest Prete Jr. Fellowship Program where he taught them the importance of urban gardening, eating healthy along with created STEM Lesson plans. His plan is to do research with functional foods alongside students as a professor at a university.  Soon he will be applying to graduate school programs.

Kezia is a first-year graduate student in the nutrition and food science program with an emphasis in food science with Assistant Professor Gabriel Davidov-Pardo as her advisor. Prior to Cal Poly Pomona, Kezia received her bachelor's degree in food science from Tunghai University in 2016. Her research interest is on developing a coating system to extend the shelf-life of certain fruits or vegetables. In her spare time, Kezia also enjoys trying some new recipes, listening to music, and spending time with her close ones.

Rosalie is a third year undergraduate student in the Nutrition Science program (Pre-Professional Emphasis) in pursuit of earning an MD/PhD in Nutritional Biochemistry. After an extensive career in the performing arts, Rosalie decided to return to school to deepen her knowledge of nutritional biochemistry and food science in an effort to bring this knowledge to her community. Rosalie’s goal is to conduct research that promotes the use of plant-based foods as the foundation of a sustainable health care system. Prior to returning to college, Rosalie worked as a professional musical artist, a folk music advocate, workshop facilitator, and teacher. The music community’s reception of her work was compounded by the honor of receiving a Grammy Award and three additional Grammy nominations.  She continues to perform while pursuing her educational goals.   

Steven Foo is a fourth-year undergraduate student majoring in Food Science and Technology with a food science and technology emphasis and a minor in Chemistry. He is currently working under Associate Professor Dr. Gabriel Davidov-Pardo and a graduate student on studying the conjugation of Polylysine and Dextran using the Maillard reaction. After he graduates, he plans to further his academic career by pursuing a master’s degree in food science, conducting  research on a chemistry-related field.

Christianne is an undergraduate student majoring in Food Science & Technology and minoring in Culinology. Her research focuses on creating an edible coating made from a nanoemulsion which will be applied to avocados in an effort to extend their shelf life. After she graduates, she plans to further her academic career by pursing a master’s degree. She hopes to use the skills learned in the lab to one day research and develop plant-based, sustainable foods.  

Haley Lam is a fourth year student majoring in Food Science & Technology with a minor focused in Chemistry. She began her research with Dr. Davidov as a research assistant working on extending the shelf-life of avocados through applying an edible biopolymeric coating made from zein and e-polylysine nanoparticles. Upon graduation, she hopes to attend graduate school and continue her research in food chemistry to ultimately become a Food Scientist.