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BYU food science majors Carolyn Chen, Shayden Smith, Janece Nufer, and Erin Caswell put their wisdom to work when they interned at Halloren—the oldest chocolate factory in Germany. They were able to develop a new flavor combination that is approved for production.
The miracles of anatomy are evident to students who have the privilege of working with cadavers. However, there are also many challenges, including how quickly the tissue dries. Cell biology student Ayden Olsen (‘23) and recent cell biology graduate Craig Reeves (‘22) were curious if they could find a solution. Through a CURA grant, the two set out on a hydration quest.
Diabetes affects one in six adults in Mexico, with a higher rate in women than men. Mexico is also the most obese country in the world. To fight the diabetes epidemic, The Church of Jesus Christ of Latter-day Saints designed a manual with Mexico City officials to help citizens fight for their health.
68% of all amputations are attributable to diabetes. Andrew Hillier researched the effectiveness of foot braces designed to help people heal from diabetes-related ulcers and prevent amputation.
It’s not every day that an undergraduate student approaches you with an innovative idea that significantly impacts the field and leads to developing a patented product, a startup company, and published research,” says Jonathon Hill, an associate professor of cell biology at BYU. “[But] I actually think the mentorship aspect is the best story here.”
Calvin Smith (‘22), a recently graduated neuroscience student, witnessed first-hand as the negative effects of drug addiction adversely altered the personalities and mental health of childhood friends. Motivated to explore the brain-altering implications of drug use, Smith joined the Edwards neuroplasticity lab to better understand what was happening.
When Isabella Errigo (‘20) first entered BYU’s environmental science program, she didn’t know her journey would lead to winning the prestigious Fulbright scholarship—or to having the Utah legislative body cite her research in an effort to prevent pollution.
Life Sciences students discover a new lichen species in Glen Canyon. As DNA sequencing didn’t match the green lichen, Jacob Henrie ('22) and biology professor Steve Leavitt concluded that this scaly symbiotic fungus was, in fact, a brand-new species of lichen.
Connor Littlefield was raised in a family that was unafraid to ask questions and find answers. Two such questions led him to graduate with a degree in nutritional science: “What does it really mean to ‘burn’ a calorie? And what metabolic processes are keeping your body alive and healthy?”