Shuli Rosenfeld '25

Food Science and Biochemistry and Molecular Biology
Commonwealth Honors College

Miami, Florida

What drew you to this field of study?

I grew up as an avid baker and especially loved the experimental aspect of manipulating variables to generate desirable outcomes. Growing up next to the ocean also subconsciously instilled in me an appreciation for nature and an awareness of the effects of climate change, like sea level rise, coral bleaching, etc.

This being so, I hoped to combine food and sustainability when coming to college. I started at another university, studying nutritional biochemistry. However, after I had an opportunity to research plant-based cheese in Distinguished Professor David Julian McClements’s lab in the UMass Department of Food Science during the summer before sophomore year, I realized I wanted to study food science and decided to transfer to UMass. 

Food science is an applied, interdisciplinary field combining knowledge from engineering, chemistry, microbiology, and more to produce food for the global population in a safe, sustainable, affordable, and accessible way. I also enjoyed thinking about biological systems from past courses and wanted to strengthen my science fundamentals, leading me to pursue a second degree in biochemistry and molecular biology.

Furthermore, as a vegetarian concerned about industrialized animal agriculture yet understood peoples' love for meat, I found the research topic of alternative proteins needed yet challenging.

How do you conduct your research?

For my thesis in the lab of Lutz Grossmann [Fergus Clydesdale Endowed Chair in Food Science], I've researched the extrusion of zein (a protein found in corn) for meat alternative applications. Extrusion is a scalable process that can turn raw material into fibrous, meat-like structures through heat and shear. Traditional extrusion requires high temperatures and energy, which is undesirable from a sustainability standpoint and prevents the inclusion of heat-sensitive color and flavor agents. Zein, on the other hand, can be extruded at lower temperatures, making it a promising alternative. However, low-temperature zein-based extrusion has several limitations, such as brittleness, poor nutritional profile, and low juiciness. My research seeks to overcome these barriers by extruding zein with other plant ingredients, like proteins and carbohydrates. Our results were promising, suggesting the formulation we developed may be appropriate for commercial use.

I also study plant-based meat and dairy alternatives using a soft-matter physics approach in Professor McClements’s lab. The summer before my sophomore year, I studied how dietary fibers affect the texture, color, and meltability of plant-based cheese. While evaluating gellan gum, I observed that its fibrous structure and elastic properties resembled chicken rather than cheese—an insight that informed subsequent research and contributed to a publication. During my junior year, I explored the impact of insoluble calcium salts on the structural properties of potato protein-alginate gels for plant-based muscle fiber applications.

What do you see as the impact—or potential impact—of your work?

Diversifying our protein sources to include meat and dairy alternatives is crucial for ensuring a sustainable, ethical food system. There are huge barriers to their adoption, however, including shortcomings in texture as well as taste and cost. Texturizing technologies such as low-temperature extrusion and a soft-matter physics approach present solutions to improving the tenderness and fibrousness of meat alternatives and, potentially, their consumer acceptance.

How does your faculty mentor support your research?

Professor Grossmann has been an incredibly supportive, reliable mentor and role model. He guided me through an entire research project, from the beginning stages of preliminary screenings, experimental design, and method development to the end stages of data collection, analysis, and manuscript writing. Yet he also gave me independence in the lab and was very enthusiastic about my ideas and acting on them. I’m always amazed by the connections he makes between scientific principles and findings/observations from the lab. Most of all, his belief in me was unwavering, which I think is important for young researchers to see from their mentors.

Professor McClements has also been an incredibly kind, supportive mentor, even when I was not a UMass student. I remember one time, I showed him samples I thought looked nothing like cheese, which was our research aim, but he just looked so excited by the wide range of textures and appearances. It taught me the importance of observing the phenomena and having fun!

What do you find most exciting about your research?

One of the most exciting parts of my research on alternative proteins is their potential to positively impact our food system on a multitude of fronts, including sustainability, ethics, and nutrition. Additionally, there are many challenges to overcome and approaches one may take, such as texturizing plant materials, fermenting microbes like in cheesemaking, and growing fat cells as an ingredient. These opportunities to get creative and have an impact make the field all the more exciting and motivating to be a part of.

What are you most proud of?

I’m really proud of how much I’ve grown in terms of research skills, resilience, and understanding of my values. I am indebted to all the mentors I’ve had over the years!

How has your research enhanced your overall educational experience at UMass?

My research experience at UMass has given me the framework and critical thinking skills to pursue any question or tackle any problem I’m interested in. This ultimately has made me excited and confident to continue learning, and I think that is the best thing you could take away from college!

What are your plans for the future?

I am very excited to pursue a master’s of research in bioengineering at Imperial College London with a focus on food applications in the upcoming academic year. Afterward, I would love to do research in food and climate biotech.

Why would you recommend UMass to a friend?

UMass has space for all kinds of students—generalists and specialists, those unsure of what they want to pursue, and those with a 10-year plan. This is because there are opportunities to explore just about everything through research, courses, clubs, summer programs, etc. Even as a transfer student with only two years at UMass, I was able to do so much thanks to the wealth of opportunities and the inclusive culture at this school.
 

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