20 Department notes Faculty/Staff Awards and Honors, Alumni Awards, New Hires, Events
22 FBNS in the news
23 FBNS scholarship award winners
ON THE COVER
FBNS students created a nutritious bar from African vegetables to help fight malnutrition. The Kijani Bar team earned national recognition, placing third in the New and Novel Foods category in the Institute of Food Technologists Student Association’s (IFTSA) Developing Solutions for Developing Countries competition. The team was featured on morning TV in Chicago. Read more on p. 5.
Equipping Next-Generation Leaders
A vital part of preparing the next generation of food industry leaders is providing plenty of opportunities for them to apply what they’re learning in the classroom and the lab. Through group projects, hands-on experiences in our pilot plants, internships, industry collaboration and student competitions, FBNS students are honing their skills for their careers.
One of the advantages of having multiple locations is the variety of settings and expertise. FBNS students can pursue their interests and learn alongside experts, from experienced faculty and staff to alumni and guest speakers who are leaders in their fields.
In this issue, you’ll meet some of the students who are taking advantage of opportunities at our four locations: the Plants for Human Health Institute at the North Carolina Research Campus in Kannapolis, the Center for Marine Sciences and Technology in Morehead City, the Howling Cow Dairy Education Center and Creamery in Raleigh, and Schaub Hall on the NC State campus.
We tap into the expertise of our alumni and members of our Industry Partners Advisory Council (IPAC) for their advice on how to enhance our curricula in ways that benefit our students.
This year, with their support, we offered a course in food entrepreneurship — the first step toward creating both a new undergraduate minor and a graduate certificate in food entrepreneurship. In addition to the inaugural class, we created a specialized Wolf Den Food and Ag pitch competition, the FBNS version of “Shark Tank.” We also had five student product development teams qualify for national competitions this year, demonstrating the power of creativity and teamwork. We’re working with the first cohort of the FBNS Leadership Certificate program trainees and expanding the FBNS ambassador program.
We appreciate the support from proud alumni, generous scholarship donors and IPAC members, who invest time in sharing their talents and expertise.
I welcome your ideas and invite you to get involved in the exciting work of helping our students become next-generation leaders.
Learn more at fbns.ncsu.edu
K.P. Sandeep Department Head
CONGRATULATIONS, GRADUATES!
FBNS Fall 2024 Graduates
FBNS Spring 2025 Graduates
Next-Gen Entrepreneurs
From launching food-based businesses to biotech startups, FBNS alumni and faculty from NC State University have a track record of success. Whether they’re pioneering a new technology, launching a new product or tackling persistent global problems like hunger, these innovators possess the vision, creativity and determination to take risks and overcome challenges.
For students, FBNS plants the seeds of entrepreneurship in the classroom, through campus pitch competitions and during team competitions.
For aspiring food entrepreneurs, FBNS offers hands-on help through NC State’s acidified foods lab and the Entrepreneur Initiative for Food (EI4F) programs.
For entrepreneurial inspiration, read about these successful FBNS alumni and faculty:
Connor Balfany, alumnus and cofounder of The Leaf Protein Company named to Forbes 30 Under 30 Asia
Marvin Moncada, faculty member and developer of the Mobile Aseptic Food Processing Facility
Rodolphe Barrangou, faculty member, CRISPR pioneer and cofounder of five biotech companies
Food Entrepreneurship Minor and Certificate
In spring 2025, FBNS launched its first Food Entrepreneurship class, taught by faculty member Fernanda Santos with support from Michael Druga, an experienced, successful entrepreneur who recently retired from SinnovaTek. The course included a variety of guest speakers.
Building on this course, food entrepreneurship committee members plan to develop an undergraduate minor in food entrepreneurship and a graduate certificate in food entrepreneurship. Alexander Chouljenko, Natalie Cooke, Deepti Salvi, Josip Simunovic and Minliang Yang serve on the program committee.
The next step: evaluating existing entrepreneurship courses that could become part of the Food Entrepreneurship minor and graduate certificate programs.
From the Wolf Den to “Shark Tank”
The winning team in the Wolf Den Food and Ag Pitch Competition presented a pitch for blueberry vodka. Pictured, from left, are David Crouse, associate dean for Academic Programs in the College of Agriculture and Life Sciences (CALS); team members Sabrina Rahimi, Ani Najaraj, Brooke Moore, Nick Lougher and Theo Karres; and Garey Fox, CALS dean.
Future “Shark Tank” contestants who pitch food and agricultural products may say they got their start in NC State’s Wolf Den.
Spring 2025 marked the debut of the Wolf Den Food and Ag Pitch Competition — a specialized version of the contest.
“At first, my intention was to have a small pitch competition just for my class,” says Fernanda Santos, who taught the initial Food Entrepreneurship course.
“But, after teaming up with the Department of
Agricultural and Resource Economics, we decided to organize a food and ag version of the existing Wolf Den pitch competition.”
NC State students pitched their business concepts to judges in front of a live audience. Wolf Den presentations included a video pitch and
An Award-Winning Nutritious Snack Bar for Kenyan Schools
The Kijani Bar, a snack bar developed by NC State students, is bringing new hope to the fight against childhood malnutrition in Kenya. Designed for the Institute of Food Technologists Student Association’s (IFTSA) Developing Solutions for Developing Countries competition, the bar is packed with African indigenous vegetables and aims to provide essential nutrients to schoolchildren while supporting local agriculture in Kenya.
The project began when Fernanda Santos, faculty advisor for the student team of Kaira Sidhwa, Catherine LaPerna, Sarah Williams and Luke Thomas, saw an opportunity for collaboration.
Carlos Iglesias, a specialist in African indigenous vegetables, reached out for help developing a new food product as a part of the larger African Indigenous Vegetables initiative in NC State’s College of Agriculture and Life Sciences’ International Programs.
“After that, I just put the two groups together, and the students took on the project for the competition,” Santos says.
The Kijani Bar is made with jute mallow, amaranth leaves, Ethiopian kale, rolled teff, coconut oil, sweet potato flour, puffed rice, peanuts, dried bananas, vanilla, salt and honey, all of which are either native to East Africa or cultivated by local farmers. The bar is designed to be both nutritious and appealing to children, offering a sweet flavor and a familiar green color. − Matthew Burkhart
slide deck. The top teams won prizes, with blueberry vodka taking the top spot in the first food and ag competition in April.
The event is designed to help students develop their entrepreneurial skills and connect with a like-minded community at NC State.
NC State’s Kijani Bar placed third in the New and Novel Foods category of the Developing Solutions for Developing Countries competition hosted by the Institute of Food Technologists Student Association (IFTSA). Photo credit: Kaira Sidhwa.
New Food Businesses Get Off to a Good Start
For Nick Fragedakis, there’s nothing like seeing a budding food entrepreneur succeed.
“I love the whole David and Goliath story — seeing the small business owner do well,” Fragedakis says. “And here, we do that every day.”
By “here,” Fragedakis means North Carolina State University’s Schaub Hall, where he runs the Entrepreneur Initiative for Food. The program — EI4F, for short — helps food business owners and prospective entrepreneurs make informed decisions about processing and manufacturing safe, nutritious, value-added foods and beverages.
Growing North Carolina’s Food Businesses
Along with the NC Food Innovation Lab (NCFIL), EI4F is an important university asset for the state’s food entrepreneurs. EI4F focuses on ensuring food safety for acid, acidified and low moisture foods — salsas, pickles, hot sauces, relishes, chutneys, jams/jellies, syrups and other items produced to have low pH levels.
Entrepreneur Initiative for Food
In addition to working with people interested in producing acidified foods, EI4F also works with those who produce beverages such as teas and juices.
A program of NC State University Extension
“Many fermented foods also come through. We give guidance on fermented foods but do not provide process recommendations on those,” Fragedakis says.
Part of NC State Extension, the program got its start about 30 years ago under the leadership of FBNS food safety specialist John Rushing, who designed EI4F to help entrepreneurs navigate federal food safety regulations.
Today, Fragedakis says EI4F is a vital part of North Carolina’s effort to grow a robust food economy that adds value to its strong agricultural industry. North Carolina agriculture and agribusiness — food, fiber and forestry — generates over $100 billion annually in value-added income.
Supporting Food Entrepreneurs
EI4F provides product and process evaluations that allow entrepreneurs to meet local, state and federal regulations.
EI4F also offers food production classification, testing, nutrition labeling, and online food safety training with its Acidified Foods Manufacturing School.
The EI4F doesn’t offer product development services, but Fragedakis refers those who need those services to the NC Food Innovation Lab.
“If someone comes to us with an idea but doesn’t know how to formulate it or if they need upscaling services, we will direct them toward NCFIL,” Fragedakis says. “It’s a great resource to have in North Carolina, and I’m really glad they have the capabilities they have.” − Amy Burtch
The Bone Sucking Sauce line of foods, now found on many supermarket shelves, got an early boost from working with the EI4F program.
Q&A With Alum Connor Balfany of Leaf Protein Company
The Forbes “30 Under 30 Asia” list for 2025 features alumnus Connor Balfany, co-founder of The Leaf Protein Co., who earned a doctorate in food science from NC State University. Based in Melbourne, Australia, the company has developed technologies to extract protein from leaf tissues, creating an edible powder that can be used in drinks or dietary supplements.
Balfany expressed his gratitude for the Forbes honor on LinkedIn, writing, “From the mentors and colleagues of my Ph.D., to the incredible team and supporters of The Leaf Protein Co., this recognition belongs to all of you, too.”
As an undergraduate, Balfany was an intern with the Plant Pathways Elucidation Project (P2EP) at the NC Research Campus in Kannapolis, a summer program to help students prepare for STEM careers. For his Ph.D., Balfany spent four years at NC State, two in Raleigh and two in Kannapolis with the Plants for Human Health Institute. His advisor was FBNS faculty member Slavko Komarnytsky.
We asked Balfany about his recent experiences.
How did you find out that you made the Forbes list?
I was actually back in the USA, visiting my childhood home in Minnesota, working on an old BMW. I remember looking at my phone and seeing an email notification, “Congratulations, you’ve been chosen to represent the Forbes 30 Under 30, 2025 class.”
It was the most surreal moment, a perfectly average afternoon seared into my memory. I was listening to Lynyrd Skynyrd’s “Simple Man,” which has since become a bit of an anthem. It was golden hour and my two dogs were right next to me. I was covered in grease, and all of a sudden with a glance at my screen time stopped. I remember being shocked and running up to my mom, who was coming down with the lawnmower and yelling to her, “We did it! We did it!”
What’s your elevator pitch about The Leaf Protein Co.?
We grow the whole plant. Why not use the whole plant? So many agricultural products discard the photosynthetic parts of the plant as green waste, like carrot tops or sweet potato vines, which contain proteins that are incredibly functional and nutritious. The Leaf Protein Co. takes that waste, as well as working with farmers to grow other biodiverse leafy species, and then extracts protein and other components to create more sustainable and biodiverse plant proteins for food and nutraceutical manufacturers.
You became a company co-founder in 2021 as a Ph.D. student. Do you have advice for aspiring entrepreneurs?
The most powerful thing in entrepreneurship is to realize that you are not an island. There are people out there who care about the same things you get excited about, who have additional complex and amazing ideas that synergize and support those ideas — or challenge them in a way that morphs your preconceived notions into something more comprehensive. Entrepreneurship should be as much a practice of communication and building with others as it is self-ideation and finding the problems that you want to address. Start talking to others who inspire you or are aligned with your goals, and you will be astounded with how quickly you build momentum.
Global Impact: Stopping Food Loss on the Farm
Entrepreneurial researchers at NC State University have developed a groundbreaking approach to reducing global food loss and insecurity in collaboration with Future 50.
The Mobile Aseptic Food Processing Facility can be deployed directly on farms to process surplus fruits and vegetables into value-added products, preventing food waste. Through rapid, energy-efficient sterilization, aseptic food processing preserves the nutritional value of food while extending its shelf life.
“This mobile processing technology can reduce food loss at the source, offering a new way to enhance economic stability for local farmers and help combat hunger and malnutrition,” said Marvin Moncada, assistant professor in FBNS at NC State. “Fully converting the unrealized potential of value-added farm crops can have a significant impact on farm productivity.”
The design for the mobile facility was a vision of Moncada and colleagues, building on more than 15 years of field testing, industry collaboration and technical demonstrations.
Through a technology transfer agreement, NC State University is partnering with Future 50 to build and deploy each unit. They are currently under contract for five units to be outfitted in Africa. Future 50 is a public
benefit corporation improving dietary health and sustainability through innovation in agriculture and technology.
The Challenge
Food waste is a significant problem locally and worldwide.
The Food and Agriculture Organization estimates that onethird of the world’s food is lost or wasted annually, with about 14% lost before food reaches retail markets.
In North Carolina, Feeding America estimates 117 million pounds of produce go unharvested each year.
Food Entrepreneurship
The aseptic system enables farmers to process crops into value-added products such as purées, juices and preserves that can be stored without refrigeration for up to two years.
Moncada’s team will provide food safety and quality assurance training to the staff that will operate the aseptic food processing equipment. Additional workshops will focus on the potential for producers to expand their business portfolios to include “food entrepreneur” with the addition of a value-added product line. − Megan Bame
NC State University’s Marvin Moncada and his colleagues designed the Mobile Aseptic Food Processing Facility to convert surplus crops into purées, juices and preserves that can last up to two years without refrigeration.
Innovator Rodolphe Barrangou Named CALS Distinguished Alum
Rodolphe Barrangou, a pioneer in CRISPR technology and serial entrepreneur, made his way to NC State almost 28 years ago, as a graduate student from Paris, France.
From his first moments in Raleigh, he says it felt like home. And in his first graduate class — in food science — he met both his longtime mentor, Todd Klaenhammer, and his future wife, Lisa. He earned a master’s in food science and doctorate in functional genomics from NC State.
Now Barrangou leads the CRISPR lab in FBNS, mentoring the next generation of scientists. He was honored with a CALS 2025 Distinguished Alumni Award.
Entrepreneurial Instincts
Barrangou made a key discovery in CRISPR technology while working for biosciences company Danisco.
In the process of developing better starter cultures for yogurt and cheese, he and his team’s research identified an adaptive immune system in bacteria, CRISPRCas9, that functioned as “molecular scissors.” CRISPR technology is now used for precise genome editing in fields from food science to medicine to forestry.
Barrangou, who had a thriving career as a global research and development director, “came back home” to NC State in 2013 to do translational science. He relished the opportunity to design research and collaborate across disciplines, with strong support from university leaders.
“I’m entrepreneurial and adventurous in the first place, and that really unleashed,
Rodolphe Barrangou, a pioneer in CRISPR technology and serial entrepreneur, received a 2025 Distinguished Alumni Award from NC State University’s College of Agriculture and Life Sciences.
I think, the potential that I had in the right place, at the right time and with the right people,” he says.
In his time away, Barrangou had gained hands-on experience commercializing products and an MBA. He has cofounded five biotech companies: Intellia Therapeutics, Locus Biosciences, TreeCo, Ancilia Biosciences and CRISPR Biotechnologies.
‘A
Product of NC State’
After a dozen years as a professor, Barrangou says his greatest impact will come from mentoring students. “I’m in my 50s now. There’s only so much time left and so much that I can do.”
Graduates from Barrangou’s lab will contribute in a variety of fields. “They’re a product of NC State,” he says. He anticipates alumni inventions, philanthropy, patents, startups, guest lectures and mentoring.
To support the development of future scientists, Rodolphe and Lisa Barrangou established the Barrangou Undergraduate Wolfpack Endowed Scholarship, which provides merit and need-based scholarships to CALS undergraduate students.
“I’m paying forward what the late, great Todd Klaenhammer did for me, and what his mentor did for him before then,” Barrangou says. “And what one of my trainees will do in their turn.” − D’Lyn Ford
STUDENT NEWS
Spreading Their Wings
Meet two FBNS students who are the first in their families to go to college. Anna Shore and Klaudia Sullivan share their experiences in their own words.
Anna Shore
Degree Program: Bachelor’s in nutrition science, applied nutrition
I’m from Winston-Salem, North Carolina, and I grew up around my Peruvian heritage. Food brought my family together. Peruvians always bring a meal to an event — it’s a must!
I struggled to believe I was smart enough for college, but many people encouraged me. I hadn’t considered nutrition as a career path until my grandmother, who had celiac disease, suggested it. When I was a child, we would spend time together at the grocery store, carefully selecting foods so we could share meals.
College is a major financial investment, but with the help of scholarships and my Crosby Scholars advisor, we were able to make college more affordable.
I was nervous about being a first-gen student, but joining learning villages and clubs showed me I wasn’t alone. The Latino community and my firstgeneration friends made the transition to college easier.
Klaudia Sullivan
Degree Program: Bachelor’s in food science
I’m from a small town in Wisconsin — and yes — I love cheese and the Green Bay Packers!
My major combines my two passions: science and food. Growing up, I was always cooking or baking. I learned most of my skills from my grandma and scores of YouTube videos! Making food allows me to be creative, and it brings joy to any event.
I was a curious child and always wanted to know the “whys” of life. Science allowed me to discover answers to some of my constant questions. Pursuing a career in food science will help me achieve my goal of making healthier, innovative and more sustainable foods for everyone. Food scientists are involved in producing most of the foods we eat, from appearance to textures, manufacturing and taste.
I wanted to attend college because I love learning about science. In the classroom, I was captivated by the intricate details and how they connected to real-world issues.
I’m responsible for all my expenses. To help offset these costs, I’ve applied for multiple scholarships and grants. Additionally, I work as a certified pharmacy technician.
A memorable moment was when I attended my first networking event and said, “I’m a student at North Carolina State University.” I worked hard to attend college — and I am finally here!
go.ncsu.edu/first-gen-college
Beth Liles ’25: Never a Linear Path
Major: Bioprocessing science
Graduation Date: Spring 2025
Beth Liles started out as a psychology student. She hadn’t been at NC State long, however, before a different discipline called her name.
Liles, a commuter student based in Apex, transferred to NC State after receiving her associate’s degree from Wake Technical Community College.
“We started learning about epigenetics in one of my psychology courses, and I thought genetic expression was really interesting. Eventually that led me to discover bioprocessing — and here we are.”
“Here” is the degree in bioprocessing that Liles received in May.
Discovering this new passion of hers after starting in another major meant Liles needed an extra year in school. But then she received the Dr. Isadore and Cynthia Peppe Food, Bioprocessing and Nutrition Sciences Scholarship.
The scholarship came at the right time: In addition to having the unexpected added cost of tuition, Liles’s family was paying medical bills for her father’s cancer treatments.
The Dr. Isadore and Cynthia Peppe Food, Bioprocessing and Nutrition Sciences Scholarship was created by Maj. Gen. (USAF Ret.) Tim Peppe ’70, CALS Distinguished Alumnus Awardee, and Col. (USAF Ret.) RJ Peppe, in honor of Tim’s parents. This is one of several scholarships established by the Peppe family at NC State.
“College is never a linear path. I knew I needed more time, which meant more cost,” said Liles. “And this scholarship eased me and my family’s financial stress — you really can’t go wrong with giving to scholarships. You’re helping students like me.”
Because of the flexibility the scholarship gave her, Liles was able to complete the bioprocessing science degree — and she’ll also be graduating with three minors: biomanufacturing, psychology and microbiology.
Bioprocessing science, housed within the College of Agriculture and Life Sciences, addresses every part of product creation for food, enzymes, cosmetics and other biopharmaceuticals. While Liles has done food safety research, she’s been particularly interested in the biopharmaceutical process — and upon graduation, she’ll be officially starting her career with Holly Springs-based Fujifilm as a manufacturing support associate. − Emma Ross
“You really can’t go wrong with giving to scholarships. You’re helping students like me.”
Returning to School as a Veteran: Jeff Gillette
Major: Food science
Graduation Date: Fall 2024
As he completed a minor in microbiology to complement his food science degree, Jeff Gillette pursued multiple interests: research, data analytics and brewing, among others. His next step is pursuing a master’s degree in biostatistics, which could prepare him for a career in the biomedical field, a role tracking yeast counts for a large brewery, or work investigating foodborne illness in the military.
Given Gillette’s curiosity and drive, you might be surprised that his first experience with community college didn’t pan out. After a semester, he enlisted in the Marines, where his sister was serving. Following four years at Camp Lejeune in Jacksonville, North Carolina, and in Okinawa, Japan, he decided to try college again.
“I was at a point in my life where I was mature enough to handle the course load,” he says. “I felt like I was going to college because I wanted to and not because I had to.”
While he was interested in computer science, Gillette didn’t think he had the academic background. His stepmom, Sharon Ramsey, an NC State alumna and former lab manager for the Department of Food, Bioprocessing and Nutrition Sciences, introduced him to food science.
“I really like cooking and I’ve always been pretty good at science, so I decided to go try that out,” Gillette says.
A new brewing science minor with Sebastian Wolfrum caught his eye because his dad was a
“I felt like I was going to college because I wanted to and not because I had to.”
home brewer. Food science professor Gabriel Keith Harris, a fellow Marine Corps veteran, made analytics fun. Lynette Johnson’s food microbiology class inspired him. Fernanda Santos, a food safety scientist, supported his senior design capstone project, and April Morrison, undergraduate academic advisor, provided sound counsel.
What advice would he give other students?
“Keeping an open mind, not locking yourself into a single path, and having a wide variety of experiences so that you can get a better idea of what works for you and what you’d like to do, I think that’s definitely important.”
Paying It Forward: CALS Alumni for Student Success
“Through this program, alumni not only strengthen their ties to the CALS community but also play a vital role in shaping the future leaders of our industries.”
Amy Juliana, CALS director of alumni engagement
Are you willing to share your wisdom with the next generation of professionals in food, bioprocessing and nutrition sciences? FBNS alumni are in demand as volunteer career coaches who can help guide and inspire NC State students.
It’s simpler than ever to be a mentor. The College of Agriculture and Life Sciences’ Career Services team can pair you with a current student, allowing you to build a oneon-one relationship and share information, advice and encouragement.
As a career coach, you can:
> Share your professional expertise.
> Become a career champion.
> Connect students to industry networks.
The CALS Alumni for Student Success (CASS) Program, which began in 2023, now connects FBNS alumni with students based on career interests. CASS mentoring is informal – no checklists or curricula required, just a willingness to participate. The CASS Program is a collaboration between CALS Academic Programs and the CALS Alumni and Friends Society.
In a recent survey, 70 percent of CALS alumni expressed an interest in connecting with students, and CASS offers a clear and rewarding pathway to making those connections possible.
FBNS staff will reach out to potential mentors for pairing in August. To sign up, scan the QR code.
Join Our Industry Partners Advisory Council
The FBNS Industry Partners Advisory Council (IPAC) is a team of industry leaders who help us advance our programs so that we continue to provide excellent service to stakeholders and fulfill our role as a leading department, nationally and internationally. In this mutually beneficial framework, IPAC members direct student projects, obtain early access to cuttingedge research and gain opportunities for peerto-peer networking.
Through this array of benefits, our partner companies get a direct student-to-workforce pipeline for internships and full-time jobs. To join our growing group of nationwide companies, contact Industry and Alumni Liaison Max Hagaman at mjhagama@ncsu.edu
Outstanding Alumni Awards
Angela Cauley
M.S., food science, 1998
Angela Cauley, CALS
Outstanding Alumni Award winner, is a seasoned food science professional, entrepreneur and passionate mentor. Cauley earned her master’s in food science in 1998 from NC State University. She is the former co-founder and CEO of Coalescence LLC, a custom food ingredient company she launched in 2005 with her husband, Dr. Ian Blount, to develop products that address health disparities and improve global nutrition.
Under Cauley’s leadership, Coalescence produced vitamin and mineral premixes used in ready-to-use therapeutic foods distributed in over 65 countries. The company also pioneered sodium-reduction strategies, egg white alternatives during the avian flu outbreak, and plant-based protein applications in snacks and beverages. In 2021, Cauley helped structure the successful sale of the company to another Black-owned, female-led enterprise.
Cauley is the executive director of the George Washington Carver Food Research Institute, a nonprofit she co-founded in 2013 to expose underrepresented students to agricultural STEAM careers and promote entrepreneurship and mindfulness practices. Her honors include the Hall of Distinction Award from The Ohio State University Department of Food Science & Technology, the Trailblazer Award from the National Coalition of 100 Black Women, and the Sojourner Truth Award from the Kellogg Company.
Cauley’s greatest joy is being a wife and mother. She retired in a traditional sense at age 49, but continues her life’s work: guiding and mentoring the next generation of food professionals to lead efforts against malnutrition and food insecurity.
Hillary Spangler B.S., nutrition science and biological sciences, 2013
Hillary Spangler, M.D., CALS Young Alumni Award winner, is from Asheboro, North Carolina. She earned her bachelor’s degree in nutrition and biological sciences from NC State University in 2013, graduating as valedictorian and a member of Phi Beta Kappa. At NC State, Spangler was a Caldwell Fellow, an experience that enriched her leadership skills and commitment to service. Her involvement in the College of Agriculture and Life Sciences and FBNS nurtured her passion for research and interdisciplinary collaboration.
Spangler pursued her medical education at the University of North Carolina School of Medicine, completing an internal medicinepediatrics residency, serving as chief resident and finishing a geriatrics fellowship. She is now an assistant professor of medicine in UNC’s Division of Geriatrics and is pursuing a master’s in clinical research at UNC’s Gillings School of Public Health. Spangler’s accolades include being a 2023-25 Eddie Smith and Jan Busby-Whitehead Junior Faculty Scholar in Geriatric Medicine and serving as the 2021-22 UNC Internal Medicine-Pediatrics Residency Program chief resident.
Her clinical and research focus is on addressing healthcare disparities of older adults in rural communities, identifying frailty trajectories, improving physical function of older adults and enhancing care with bedside ultrasound. A childhood survivor of sepsis, Spangler’s experience drives her advocacy. She helped with UNC’s Code Sepsis Project, was named a Sepsis Alliance Sepsis Hero and is active on the Sepsis Alliance Advisory Board.
Outside of medicine, Spangler is a self-published author of children’s books. She enjoys playing bluegrass music, playing tennis, fishing, and spending time with family and friends.
Fueling Super Bowl Athletes: Q&A With Stephanie Coppola
Roaming the sidelines at the Super Bowl wasn’t what sports dietitian Stephanie Coppola expected early in her career — much less twice in the past three seasons with the Philadelphia Eagles. Coppola, who majored in applied nutrition at NC State, is the Eagles’ performance nutrition coordinator. We asked Coppola about her career path.
What’s your role during a Super Bowl?
I work on the sidelines for the game, walking up and down, hydrating the guys with carbohydrates, with electrolytes, with water. I carry extra snacks in my bag in case someone needs something, and I have caffeine. I don’t have the luxury of watching in the stands, but I have the luxury of being on the sideline and getting to help the players.
What are your responsibilities during the season?
I’m making sure that the athletes are fueling their bodies with hydration, electrolytes, supplements and food to be able to play to the best of their ability during the game for the full 60 minutes.
I work with guys that are return-to-play — injured players — whether it’s a short-term injury for a couple of days to a couple of weeks, to long-term injury for a couple of months. I’m making sure that they’re not gaining or losing too much weight or losing too much muscle.
What experiences helped you achieve your goals?
As a student in FBNS I was a part of the Nutrition Club and met Natalie Ford [Faustyn], current head dietitian for the NC State football program. We did a capstone course project together and were GAs together.
Starting as a senior, for two and a half years I was able to work with NC State Athletics, mostly with football and men’s and women’s basketball. I did my four years of undergrad at NC State, and then I was a graduate
assistant with NC State Athletics while I did my two years of grad school at Meredith [College] down the road. During my dietetic internship, I did one of my rotations with the University of Maryland athletic department.
Then I was able to do an internship with the Eagles through the Sports Nutrition Immersion Program. The American Sports and Performance Dietitians Association (ASPDA) partners with Gatorade every year to put new dietitians into a fellowship program. I interned with the Eagles for the 201819 season, and then they hired me full time. I was the performance nutrition assistant up until February 2024. When the former head of performance nutrition left, they promoted me to head dietitian with the Eagles.
What advice would you give an NC State student who’s interested in a career in sports nutrition?
I definitely recommend becoming a part of ASPDA. You get education, but then it’s a really good resource for networking.
If they’re able to work with NC State’s Athletics Department in sports nutrition and get hands-on experience, that’s where you’re going to learn the most.
Hot Ticket: BBQ Camp
At NC State University’s BBQ camp, barbecue is both an art and a science.
The two-day, hands-on seminar in “low and slow” cooking of pork, beef and poultry is the only science-based, university barbecue course in the Southeast. Devoted students explore a range of barbecue styles, from North Carolina whole hog to Texas-style beef brisket.
“We preach the gospel of N.C. barbecue and take all who worship at the altar of smoke and fire,” says camp leader
Dana Hanson, a meat science Extension specialist and associate professor with FBNS.
With sessions on dry rub preparation, sauce tasting and Meat Science 101, the 2025 camp, June 6-7, built momentum for its finale: a traditional pig pickin’ event.
Chef Eddie Wilson, a participant in the first camp and a presenter every year since except one, gives the 10th edition of BBQ Camp a hearty thumbs up.
“The team has been refining their approach and recipes each year, and the camp just continues to grow and get better each year.”
Chef Eddie Wilson
BBQ Camp is a hot ticket, with participants selected by lottery. To get your name on the waitlist, send an email to candacecansler@gmail.com.
go.ncsu.edu/bbq-camp
Participants at NC State’s BBQ Camp learned about whole hog preparation from Kevin and Dana Peterson (in aprons at center) of Showtime’s Legit Barbecue of Benson, the three-time and reigning whole hog state champions. A traditional pig pickin’ capped off the camp.
Howling Cow Ice Cream Gets Sweet Recognition
NC State University’s Howling Cow ice cream recently got its just desserts during the American Dairy Science Association’s inaugural collegiate creamery ice cream contest.
With its smooth texture and classic flavor, Howling Cow took the top spot in the vanilla category. The CALS Dean’s Choice flavor, Tuffy’s Toffee, took third place in the signature flavor category, and Howling Cow’s key lime pie ice cream came in third for the people’s choice category. NC State’s creamery competed against ice cream from Cornell University, Michigan State, the University of Delaware and Brigham Young University.
“Our placement in this contest is a fantastic recognition of our entire dairy team, from cow to cone,” says Carl Hollifield, director of NC State’s Dairy Enterprise System, which is part of the College of Agriculture and Life Sciences. “I’m very proud that the ADSA has recognized the wonderful products I see produced by Howling Cow every day!”
MaryAnne Drake, William Neal Reynolds Distinguished Professor of food science, who attended the ADSA meeting, says the recognition of the vanilla flavor is particularly meaningful.
“The Howling Cow ice cream awards were well deserved all around, but the vanilla ice cream first place award is special,” Drake says. “The vanilla ice cream win was not a popularity or liking contest — this was a flavor quality award designated by experts. Vanilla is one of the most, if not the most, challenging flavor as it is a delicate transparent flavor. Vanilla ice cream should taste like vanilla (with milk/cream and sugar), not any other ingredients.”
To be recognized among its collegiate peers, Drake says, highlights the impact of NC State’s dairy science programs.
“Making great ice cream reflects the strength of our dairy research programs, the dedication of our students, faculty and staff, and the land-grant mission of connecting innovation to the public,” she says. “Having our creamery recognized on a national platform underscores the value NC State brings to both industry and consumers.”
NC State’s ice cream endeavors date back to the 1940s as a research project. In 1978, the Wolfpack’s ice cream debuted at the North Carolina State Fair, and in 1980, a small cafe in D.H. Hill Library began selling the university’s ice cream. NC State officially began offering its ice cream under the Howling Cow moniker in 2008. Today, Howling Cow’s 18 flavors can be purchased at locations across campus.
“Our dedicated students and staff work side-by-side, 365 days a year, to carry out CALS’ land-grant mission,” Hollifield says. “It’s no surprise to me that their talent and commitment shine through in every flavor, resulting in super tasty ice cream and dairy products that serve our campus and our community.” − Amanda Kerr
Transforming Malawi’s Agricultural Landscape Through Food Safety
In Malawi’s capital city of Lilongwe, Fernanda Santos wandered among baskets filled with a rainbow of beans, blankets laden with ripe produce and displays of the morning’s catch. Imbued with tradition and culture — and little focus on food safety, Santos thought — Lilongwe Central Market represents the country’s food systems and agriculture today.
Santos, assistant professor in FBNS, was one of eight NC State University faculty who traveled to Malawi in 2024 through the College of Agriculture and Life Sciences (CALS) International Programs.
Diverse Agriculture for a Self-sufficient Malawi
As part of Malawi’s mission to achieve self-reliance, Lilongwe experts and representatives met with Santos and her fellow participants to develop plans to transform the country’s agriculture. The CALS faculty also sought out opportunities for research and extension.
“It was impressive to see the enthusiasm. We had people in the room from their Ministry of Agriculture, several agencies and several departments within the ministry,” Santos says. “And we had representatives from their three main universities there, too.”
Although tobacco remains Malawi’s major cash crop, its government seeks to diversify. Because North Carolina has
transitioned from predominantly growing tobacco to producing a wide variety of agricultural commodities, it has grappled with some of the challenges Malawi faces today.
“I think that’s part of what the government also saw as an opportunity to learn from a state that has turned that page,” Santos says.
Malawi 2063 outlines changes the country will need to make to gain self-sufficiency. Currently, Malawi relies on imports for its food and farming supplies, at great expense. Most of the small farms dotting the landscape operate as subsistence farms that feed individual families.
Mega Farms for the Future
In Malawi, Santos toured what could usher in the country’s agricultural future: a “mega farm” that uses research-based growing techniques and modern methods. She met Horizon Farm’s owner Andrew Goodman, whom Santos calls a visionary. “He thinks about sustainability. He thinks about zero waste, and nothing gets lost on the farm.”
From using corn stalks left after harvest as fertilizer to producing its own compost, “everything has a function, and everything is used within the farm,” Santos says. In addition, growing varied crops brings in a more stable income than if the farm focused on one commodity.
Eventually, in addition to making a profit and producing food for the region and beyond, mega farms could serve as education hubs and suppliers for smaller farms nearby.
A Need for Food Safety Education
Santos, whose work focuses on food safety, sees the need for changes in Malawi’s everyday food practices to decrease illnesses. But at the outset of the project, she envisions her role as working with larger commercial farms, possibly by educating them in the safest ways of washing, cutting and bagging fruits and vegetables to minimize risks from foodborne pathogens.
Since the visit, Santos has collaborated on a grant proposal with a professor in Malawi to pursue the next steps. She encourages colleagues to take part in international projects. “It’s not just us sharing our knowledge — it’s mutual,” she says. − Lara Ivanitch
go.ncsu.edu/malawi-food-safety
Fernanda Santos (fourth from left) with other CALS faculty during the trip to Malawi.
PHHI Scientist Expands -omics Research on Phytochemicals
Dragan Milenkovic, an associate professor in FBNS, has joined the faculty at NC State University’s Plants for Human Health Institute (PHHI) to pursue in-depth research on the role of polyphenols in human health.
Polyphenols, which have antioxidant and antiinflammatory properties, include phytochemicals like flavonoids found in berries, vegetables, tea and red wine.
Milenkovic uses an -omics approach to analyze entire sets of molecules, such as all genes (genomics), all proteins (proteomics) or all metabolites (metabolomics). He employs bioinformatics to analyze this complex data.
“This new position will allow me to broaden the scope of my research and develop new collaborations,” says Milenkovic, who began work in Kannapolis, North Carolina, in January 2025. “My research projects are currently focused on assessing the impact of polyphenols and polyphenol-rich foods on cardiovascular, metabolic and gut health and to understand the molecular mechanisms of action underlying the observed effects using integrated multimicro and bioinformatics.”
He plans to develop further projects to assess the impact of polyphenols on the system of blood vessels in the brain, which affect cognitive function and well-being. His long-term goals include developing more precise nutrition projects by evaluating factors such as age, health status or genetic differences that influence the response to polyphenols.
“Identifying these factors will be essential to develop dietary recommendations regarding polyphenols to improve health,” he explains.
K.P. Sandeep, interim director of PHHI, says Milenkovic is highly recommended by his peers.
“He has already shown a great deal of enthusiasm to learn, participate and collaborate with folks at PHHI and on main campus. I look forward to seeing him excel and flourish as he builds his research program at PHHI.”
Milenkovic came to PHHI after nearly eight years at the University of California, Davis. Prior to that, he worked at INRAE (French National Institute for Agricultural Research) in Clermont-Ferrand/Theix, France. Born in Serbia, he earned degrees at the University of Paris and the University of Versailles St-Quentin-en-Yvelines. − Megan Bame
Hanson Leads FAI Platform
Dana Hanson, an FBNS associate professor and department Extension leader working in the area of meat science, leads the Protein Innovation Platform for NC State’s Food Animal Initiative (FAI).
The FAI launch committee appointed five FAI platform directors in spring 2025 to define priorities and programs associated with the needs of food animal stakeholders in North Carolina, where animal agriculture accounts for about 70% of economic impact statewide.
Platform areas:
> Integrated Systems for Food Animal Health and Food Safety (OneHealth)
> Integrated, Sustainable Food Animal Systems
> Digital Animal Agriculture
> Protein Innovation
> Food Animal Agriculture Communications
Department Notes
Faculty
Four FBNS faculty received promotions effective for the 2025-26 academic year:
Natalie Cooke, associate professor with tenure
Natalie K. Cooke, Ph.D., RDN is the director of undergraduate programs for nutrition. Her research involves teaching and learning, with goals to improve students’ self-efficacy in nutrition science-related skills.
Nicola Singletary, associate teaching professor
Nicola Singletary’s area of expertise is in maternal and infant nutrition. She teaches courses such as Child and Adolescent Nutrition, Nutrition for Older Adults, Public Health Perspectives in Infant Feeding and more.
Clint Stevenson, professor
As the department’s distance education coordinator, Clint Stevenson develops and delivers online training programs for food quality assurance professionals. His research helps in maintaining a robust job pipeline in food safety and quality assurance.
Haotian Zheng, associate professor with tenure
Haotian Zheng is an expert in food chemistry. His lab develops food structure design solutions and food ingredient application knowledge to improve mouthfeel, food physical stability and human health.
Salvi Named FBNS Associate Department Head
Deepti Salvi, an associate professor, Goodnight Early Career Innovator and Fellow of the Global Engagement Institute at NC State, has taken on the role of associate department head for FBNS.
Salvi joined FBNS in June 2018 as an assistant professor. She has created a multidisciplinary research program with collaborations around the world. Salvi has brought in nearly $6 million in funding and co-edited 50 publications, one book and seven book chapters. She has served as primary advisor to 12 graduate students and four postdoctoral researchers, and taught the Principles of Food and Bioprocess Engineering and Nonthermal Food Processing Technologies courses.
Salvi was promoted to the rank of associate professor in July 2024. During the past six years, she has provided leadership in many arenas: hosting the international Conference of Food Engineering, working with CAPPS member companies, initiating a multistate regional project for NC State (NC 1023) and co-leading a multi-institution seminar class. The Institute of Food Technologists (IFT) selected her to be a part of the Emerging Leaders Network. She is also currently leading the creation of a fermentation science program within FBNS and a National Science Foundation (NSF) Industry-University Cooperative Research Center.
Wolfpack Brewery
New labels appear on all Wolfpack Brewing Laboratory products. The label designs from University Communications celebrate NC State’s heritage and enhance product appeal and storytelling. Each label connects the brew to a significant NC State moment, such as “Old Tuffy ‘48,” referencing the year of the mascot’s first appearance.
Milestone
Beth King, administrative support specialist, celebrated her 40th year with FBNS in 2024. We are thankful for her continued dedication to the students, staff and faculty in FBNS.
Congratulations!
Kellie Burris, a staff fellow microbiologist with the U.S. Food and Drug Administration based in FBNS, was honored for her creative solutions in preharvest contamination events. Burris received the Center for Food Safety and Applied Nutrition (CFSAN) Exceptional Achievement Award at the 29th annual CFSAN Honor Award Ceremony in College Park, Maryland.
The National Institutes of Health awarded a $3 million grant to Mary Ann Lila, principal investigator (with Slavko Kormarnytsky, co-investigator) for research on age-related cognitive changes, focusing on the effects of combined flavonoid intake and physical exertion mediated by the gut microbiome. The grant also involves subcontracts with UNC Chapel Hill and Appalachian State University. The five-year grant became Lila’s primary focus in 2025.
Wolfing Down Food Science Live:
Ultraprocessed Foods
FBNS’ Keith Harris and Paige Luck hosted the second live edition of the Wolfing Down Food Science podcast at D.H. Hill Library to delve into the topic of ultraprocessed foods. Guest experts on campus were Adam Yee, dumpling scientist and CTO of Sobo Foods, and Sarah Ash, FBNS professor emerita. Chris Daubert, former FBNS department head and current Institute of Food Technologists president, provided opening comments for the seminar.
The Wolfing Down Food Science podcast has expanded with a blog and short form video. Check out the new content and listen to all 100+ podcast episodes.
In Memoriam
Sue Strong was a longtime dedicated employee of FBNS. Scan to read her obituary.
Former FBNS professor Harold Swaisgood, who was at NC State from 1964 to 2001, died Oct. 6. He was a William Neal Reynolds Professor and a Holladay Medal honoree.
Roger Thompson, who worked with the U.S. Department of Agriculture group in FBNS as a chemist from 1968 to 2013, died Aug. 4. Outside of work, he had a passion for handball, woodworking, canoeing and painting. A celebration of his life was held Oct. 4.
New FBNS Leadership Certificate
The FBNS Leadership Certificate program for students is officially launching for the 2025-26 school year. This program is designed to offer a cohort of FBNS students the opportunity to grow and develop leadership competencies through involvement on campus and through attending seminars led by alumni and industry partners. The speakers will take a deep dive into leadership traits that they have found to be helpful in their careers, including advice they learned outside the classroom. Six students piloted the program last spring, and 11 will make up the first full-year cohort this academic year.
National Success: Student Product Development Teams
Five product development teams from FBNS have been selected as finalists for various national competitions:
Treetop Group #1: William Euler, Phoebe Henderson, Klaudia Sullivan, Emily Burnett, Product name: Pie in a Pouch
Treetop Group #2: Catherine Merigliano, Ryan Phillips, Amanda Santos, Rayce Ely, Product name: Fruva
Eggcelerator Group #2: Catherine Merigliano, Erin Pacifico, Product name: Go and Grow Protein Custard
Developing Solutions for Developing Countries (IFT): Catherine LaPerna, Kaira Sidhwa, Luke Shawn Thomas, Sarah Williams, Product name: Kijani Bar
Ryan Phillips and Catherine Merigliano, co-chairs of the product development committee for the Food Science Club, coordinated the logistics for the competitions.
2025-26 FBNS Ambassadors: front row, from left: Adarsh Roy, Ashdon Grigsby, Anna Shore, Genesis Alanis-Arroyo, Jordan Fisher; second row, from left: Spencer Jacobson, Abby Trexler, Anna Graul, Leah Tsefrikas; third row, from left: Kaitlyn Wesson, Hayley Ponton, Elicia Sharron, Lilee Curry; back row, from left: Eric Swanson, Kevin Bolin, Jacob Stansberry
In The News
Salmon Science
NC State seafood scientist Alexander Chouljenko busts some myths about the differences in farmed and wild-caught salmon. His take: Similar nutrients, but wild salmon may be firmer, leaner and more intense in flavor. Publication: HuffPost
Juicy Details
How healthy are peaches? Mary Ann Lila, a distinguished professor with NC State’s Plants for Human Health Institute, tells the New York Times that peaches contain two colorful phytonutrients, carotenoids and flavonoids, which aren’t often found together in a fruit or vegetable. Publication: NY Times
Cruise Ship Caution
Cruise ship passengers should be aware that a different strain of norovirus caused recent outbreaks, and it could spread more readily because of our limited immunity to it, said virologist Lee-Ann Jaykus, FBNS professor emerita. Publication: The Associated Press
Blueberry Benefits
Whether they’re raw or in protein bars, blueberries provide healthy compounds called polyphenols, according to NC State research from Mary Ann Lila and collaborators published in the Journal of Clinical Nutrition. Publication: News Medical
Food Dyes
NC State’s Gabriel Keith Harris provided perspective on the federal plan to replace synthetic food dyes with plant-based alternatives for Health.com. Publication: Health.com
Marrying Peanuts with Poultry
Research Scientist Ondulla Toomer is studying the benefits of feeding high-oleic peanuts and peanut skins to poultry. Learn more about her results and the potential her research has to economically benefit the peanut industry and increase the nutritional value of eggs in this story for Successful Farming. Publication: Successful Farming
William E. Younts Jr. Dairy Science Graduate Support Endowment
Joseph Paglia, Amanda Santos, Kaleigh Quick, Wenfei (Sophie) Liang
Supporting the Next Generation
“I am incredibly grateful for the support that FBNS scholarships have provided me. The generosity has allowed me to fully focus on my studies and motivated me to be involved in the program. Studying food science at NC State has been life changing, and I look forward to giving back in the future.”
