Jeanne Goh
About Me
Minneapolis • MN 55414 • (612)-865-6691 • hello@jeannegoh.com
Hi! I will be a Food Science Master's graduate at the University of Minnesota-Twin Cities (UMN) in the coming spring. Before entering graduate school, I had the opportunity to work in both the food and pharmaceutical industries.
Previous education
I obtained my bachelor's degree of Science in Food Science at UMN. During my semesters at the U, I was part of two research labs (Grain Biopolymer & Sensory) in the Food Science department, working as an undergraduate research assistant. Besides that, I took the Event Coordinator role in the Malaysian Student Association (MASA) to help plan some cultural events and promote Malaysian culture.
I am always looking for ways to improve myself and eager to learn new things. I believe this is the age where I should explore as many things as possible and find out what I like to do in the food industry!
Graduate Research Project
My research focuses on novel plant protein sources from three cover crops: winter pea, camelina, and pennycress. While cover crops offer many agronomic benefits, they also have the potential to be used in food applications to address global food needs.
Hence, my research establishes foundational knowledge for comparing these crops' structural, functional, and nutritional properties to evaluate their potential for use in food applications.
Why Food Science?
Chemistry has always been my favorite subject throughout my years in high school and college. As I was exploring the major options related to chemistry, I came across the food science major. I find it really fascinating to learn how different food components work together to formulate the final food product. As I continued my study at the U of M, I found more interesting knowledge about the sciences of food. For instance:
The role of ingredients and their functionality in a certain food system.
Ways to perform analytical testing to evaluate the content of macronutrients present in food.
The chemical reactions that take place during the baking and processing of food.
People may think that food is produced by mixing up a couple of ingredients, but they don't know that each ingredient added to the formulation of a food product has a specific role. We can't just substitute or remove ingredients because each plays a different role in the food product. This is where Food Science comes into play.