Diversifying one’s experiences and stepping beyond the familiar can be a powerful driver of personal and professional growth. For Lauren Ho '25, this mindset has shaped her entire journey at UMass Amherst. Arriving from Vietnam as an international student, Lauren was already adapting to a vastly new environment. Yet, she took this further by pursuing a double major in Food Science and Biochemistry & Molecular Biology—fields that were a significant departure from her high school background in history and journalism. Her decision was fueled by a deep curiosity about the science of food and a willingness to embrace the unfamiliar, a defining trait throughout her undergraduate career.
For Lauren, Food Science is far more than culinary experimentation. “During my time at UMass, I realized the food system needs significant change. It contributes heavily to greenhouse gas emissions and is unsustainable,” she explained. “That problem motivates me to make sustainable options taste better. We already have ways to address climate issues in the food industry, but people won’t choose them unless they taste good.” Her additional studies in Biochemistry & Molecular Biology enable her to approach food challenges at the molecular level—aiming to understand why consumers overlook current plant-based alternatives and working to develop sustainable food products that people genuinely enjoy.
Recognizing the importance of research in reaching her goals, Lauren actively sought out hands-on laboratory experience. “I had never stepped foot in a lab before, but I knew it was something I needed to try,” she recalled. Embracing a growth mindset, she explored research opportunities across campus. She worked with Dr. Lili He, Professor of Food Science, to study pesticide removal on apples and with Dr. Julian McClements, Distinguished Professor of Food Science, to investigate how color perception influences food before and after cooking. These experiences allowed her to develop valuable laboratory skills and expand her understanding of Food Science beyond the classroom.
Lauren’s interdisciplinary perspective was further strengthened through her participation in the UMass iCons Program. She vividly remembers her cohort’s initial challenge in ICONS 189H, which focused on antibiotic resistance. “Even then, people brought up issues of sustainability and food—like how cow’s milk can be contaminated by antibiotics due to profit-driven practices. That made me realize food is connected to everything,” she said. In ICONS 289H (junior year writing), she and her team produced a science communication video exploring algae-based energy as a sustainable power source for the Integrated Sciences Building on the UMass Amherst campus. Inspired by Alice in Wonderland, the project translated complex scientific ideas into an imaginative and accessible narrative.
In iCons 3, through the course SCH-MGMT 508: Alternative Investments, Lauren collaborated with students from UMass’ business school. It was during this course that she met London Cross, a fellow student interested in launching a campus initiative connected to the Good Food Institute. Together, they founded the UMass Alternative Protein Project [https://gfi.org/directory/the-umass-amherst-alt-protein-project/], a student organization that promotes plant-based foods. Under Lauren’s leadership, the group has partnered with companies like Meati to host events and introduce students to the latest innovations in sustainable food.
Looking ahead, Lauren aspires to make a lasting impact in the field of food science, with a particular focus on alternative protein research. She plans to gain industry experience before pursuing a PhD, with the ultimate goal of contributing to sustainable food systems that are both effective and appealing to consumers.