Next Research Unplugged puts spotlight on grad student research

UNIVERSITY PARK, Pa. -- As Penn State prepares to celebrate 150 years of graduate education later this academic year, Research Unplugged shines a spotlight on graduate student research in its third program of the fall semester.

On Oct. 25, food science doctoral candidate Nadia Byrnes and her faculty mentor, John Hayes, will present "Some Like it Hot: The Science Behind Our Food Preferences" and lead a discussion on the topic, complete with food samples to wake up your taste buds.

Byrnes majored in chemistry at the University of Rochester and earned a master's degree in food science at Ohio State University. While in Columbus, she said, she realized that traditional food science, which she describes as "applied chemistry and microbiology," was not her cup of tea. When John Hayes, assistant professor of food science and director of Penn State's Sensory Evaluation Center, invited her to come to Penn State for her Ph.D., Byrnes jumped at the opportunity.

Come learn from them both about the science behind your food likes and dislikes!

Research Unplugged events are held each Thursday from 12:15 to 1:15 p.m. in the Downsbrough Community Room of Schlow Centre Region Library, on Allen Street in downtown State College.

The programs are free and open to the public, with complimentary light refreshments available, and limited free parking at Schlow Library starting at 11:45 a.m. Visit http://www.rps.psu.edu/unplugged/ to see a complete list of this season's speakers and topics.

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Last Updated October 22, 2012