February 2026 – Kaitlinn Benson joins the Park Laboratory as an undergraduate student researcher, where she will support cacao fermentation research.

Kaitlinn is originally from Salt Lake City, Utah and is a Junior in the Food Science Program. She is minoring in Chemistry and Consumer Psychology. 

Aside from classes, Kaitlinn puts a lot of effort into building the program. She serves as a head instructor over Utah State’s famous Chocolate Science class. She has also spent her time serving as the Food Science program’s student ambassador. With this, she teaches high school classes and attends campus events and regular meetings in hopes of strengthening the program. She has also had many opportunities to work in the field through internships. 

Outside of studies and work, Kaitlinn enjoys cooking, going to the gym, and country line dancing. She is most excited to gain lab experience through this opportunity.

We’re excited to welcome Kaitlinn to the team!

February 2026 – We are excited to announce that the Park Laboratory has received a USU Office of Research Industry Engagement Seed Grant.

The project, titled “Industry-Supported Development of Ready-to-Use Sugar Esters for Antibiofilm Applications,” will be led by Dr. Namhyeon Park in collaboration with the industry partner (Mitsubishi Chemical Corporation). This project will support early-stage, industry-relevant research aimed at developing practical sugar ester–based solutions for antibiofilm applications and strengthening pathways toward future sponsored research.

This award supports our ongoing efforts to advance food safety and sanitation innovation through enzyme and surfactant-enabled technologies with clear translational potential.

December 2025 – Nabila Anjum joins the Park Laboratory as a Research Technician, where she will support enzyme-based antimicrobial and antibiofilm research.

Nabila is originally from Bangladesh and completed her B.Sc. in Food and Nutrition at Khulna University. Her undergraduate research examined mothers’ nutritional knowledge and its influence on childhood malnutrition, sparking her interest in how food systems shape health outcomes.

She earned her M.S. in Food Science from Utah State University, where she investigated the thermodynamic and structural factors governing fat crystallization and how these properties influence the physical behavior of fats. This work deepened her passion for the molecular and structural aspects of food science.

Before transitioning into research, Nabila worked as a dietitian in Bangladesh, an experience that strengthened her appreciation for the practical intersection of nutrition, food functionality, and human health.

Outside the lab, Nabila enjoys spending time with her family and listening to music.

We’re excited to welcome Nabila to the team!

September 2025 – We are excited to announce that the Park Laboratory has received a Utah Department of Agriculture and Food (UDAF) Specialty Crop Block Grant, funded through the USDA Agricultural Marketing Service (AMS).

The project, titled “Enhancing Postharvest Quality and Safety of Specialty Crops Using Enzyme-Assisted Technologies,” will run from September 2025 to September 2027 under the direction of Dr. Namhyeon Park (PI) and collaborators Dr. Jose Brandao, Dr. Luis Bastarrachea, and Dr. Milena Oliveira.

This award supports our continued efforts to advance food safety, sustainability, and value-added agricultural innovation for Utah’s specialty crop producers.

July 2025 – Valeria Rodriguez joins the Park Laboratory as a graduate student researcher, taking the lead on the Enzyme-Derived Food Additive Project funded through the Utah Agricultural Experiment Station Hatch funds.

Valeria was born in El Salvador and lived in Panama for 15 years. She recently earned her bachelor’s degree in Food Engineering from the Technological University of Panama, where her thesis focused on upcycling fish byproducts into high-protein snacks made from croaker fish skin using techniques such as frying, air frying, baking, freeze-drying, and dehydrating.

She is passionate about food innovation, especially alternative proteins and the role of nutrition in preventing chronic diseases while contributing to resilient and sustainable food systems. Valeria holds an EIT Food certification in tackling food waste and has received training in food safety documentation and management systems.

She has lived in both Berlin and Vienna, where she began learning German and developed a strong interest in food cultures around the world. In her free time, she enjoys outdoor activities, traveling, reading, and playing ultimate frisbee, a sport she truly loves. Although she had to stop playing competitively due to an injury, she still enjoys throwing the disc and occasionally joining casual games. She is also currently learning to play the ukulele.

We’re excited to welcome Valeria to the team!

June 2025 – Elli Mellor joins the Park Laboratory as an undergraduate student researcher, taking the lead on the Byproduct Biofertilizer Project funded through the USU UASAL program.

Elli began her education by completing high school in just three years while simultaneously earning a Culinary Arts certificate from Mountainland Technical College. She is currently pursuing a Bachelor of Science in Food Science, with minors in Chemistry and Operations and Supply Chain Management. Elli also holds certifications in Food Safety Management, HACCP, and Soil Sciences.

She brings a strong passion for the culinary and food science industries, with particular interest in the intersection of consumption, safety, and sustainability. Originally from Draper, Utah, Elli grew up in a family of six, including three older brothers. In her free time, she enjoys cooking, exploring the outdoors, learning new skills, meeting new people, and caring for her dog. Her future goal is to work as a Safety and Sanitation Specialist in the food industry.

We’re excited to welcome Elli to the team!