Inspiring Graduate: Tejasri Vanga (’24)
- Hometown: Karimnagar, India
- Degree: M.S. Food Science and Technology
After earning her bachelor’s in agriculture, agriculture operations and related sciences from Singhania University in Rajasthan, India, Tejasri Vanga traveled across the world to Menomonie to join UW-Stout’s M.S. in food science and technology program.
“I chose UW-Stout for its wide research opportunities and because of the practical knowledge I would gain in the food science program,” she said.
“Also, there is a wide variety of employment opportunities open across the United States, and as Wisconsin is known for its dairy products, I thought studying here I would gain good knowledge in the field of food science.”
With a need for sustainable food production and consumer demand for healthier food driven by scientific research, the Bureau of Labor Statistics projects an overall employment growth of 8% for agricultural and food scientists over the next decade, faster than other occupational averages.
Vanga received her master’s on Dec. 14, along with 510 graduates.
She is seeking a career in research and development, where she can use her industry knowledge and experience. She also plans to continue her research work in plant-based meat analogs, a booming topic in the future, she said.
How well has UW-Stout prepared you to work in your field?
The best times in my master’s at UW-Stout is definitely going to be my research on plant-based meat. I am most proud of my research on the “Study of Texture Properties of Plant-Based Meat Analogs Using 3D Printing Technology.”
I used to stay in labs for hours up to midnight and write papers, but at the end I’ve secured a milestone achievement in my life, while serving as a graduate food research assistant.
Stout taught me many things in professional and personal ways. It shaped my career, gave me a clear vision of how to learn and how to face challenges in the upcoming future.
It helped me to build a professional network, made an impact on my personal values, improved my connections, and made me feel comfortable and warm even though I'm far away from my home country, India.
Joining Stout gave me a strong foundation. I improved my skills, which helped me to carve the next step.
My internship as a research and development intern at John B. Sanfilippo & Son, Inc., a leader in the snack food industry, located in Chicago, led me to a path to choose a career through the strong, valid industrial experience.
I really thank Stout for these opportunities.
How did your research opportunities impact your experience?
I was an active WiSys participant, and I won second place at the 2024 WiSys Quick Pitch during UW-Stout’s Research Day, as well as Audience Favorite, for my presentation on “Comparative Study on the Properties of Various Thickeners for Producing Plant-Based Meat Analogs.”
I conducted the research with my mentor Program Director Dr. Eun Joo Lee to identify the physiochemical properties of thickeners, like methylcellulose, gellan gum and citrus pectin, which play an important role in the texturization of alternate muscle fibers, or plant-based meat analogs.
PBMAs offer vegetarian options that simulate meat-like flavors and are designed to improve the nutritional functionality of the product.
The comparison and evaluation of thickeners can provide a clear understanding of their water-holding capacity, solubility, viscosity and particle size analysis.
At the 2023 WiSys SPARK Symposium hosted by UW Oshkosh, I presented my research on “A Review on Consumer Acceptance of Cultured Meat and Plant-based Meat.”
And at UW-Stout’s 2023 Research Day, I presented two posters with research teams led by Dr. Pranabendu Mitra: “A Review on Consumer Acceptance of Cultured Meat and Plant based Meat” and “Optimization of Plasticizer Glycerol and Sorbitol for Developing Biodegradable Packaging Films using the Blends of Seaweed Extract, Tapioca Starch and Ginger Extract.”
What stands out about your UW-Stout experience?
The Office of Research and Sponsored Programs team supported me in the form of research grants, which changed my path. I wish success and wonderful support to the research team at UW-Stout.
I also want to sincerely thank Dr. Eun Joo Lee. Thanks for believing in my research and investing time in me. It has been an incredible opportunity, and I feel accomplished to be the part of this research.
I also want to thank professors Dr. Pranabendu Mitra and Dr. Tajeo Kim for supporting and encouraging me.
I was also a part of International Club with the Office of International Education and participated in the annual International Night community events these past two Novembers.
I felt these were one of my best joyful moments at UW-Stout.
What are you most proud of as you finish your degree?
I faced challenges in terms of some tough assignments, research submissions and hunting for internships.
But I never gave up, which helped me to build a courageous side and face practical challenges with calm and efficiency.
Thank you, Stout, for all the wonderful memories that you gave me in a professional and personal way and for helping me to build a strong career with the good foundation in food science. Thank you, everyone.
