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Jessica H

- Research Program Mentor

PhD candidate at University of Wisconsin - Madison

Expertise

biology, cell biology, molecular biology, biochemistry, nutrition, microbiology, Korean language, bioethics, art, life science communications

Bio

I'm currently pursuing PhD at the University of Wisconsin-Madison, getting my hands dirty with everything from biomedical informatics and biochemistry to life science communications. My PhD thesis is all about digging into the relationship between bacterial-host co-metabolism and how it influences disease. It's complex stuff, but I love it! What really gets me excited is life science communications. I enjoy taking all the complex scientific jargon and transforming it into something anyone could understand. It's all about making science less intimidating and more accessible to everyone. When I'm not in the lab or buried in books, you can find me outside, most likely hiking. There's nothing like hitting the Bright Angel Trail in Grand Canyon National Park - the landscape is just breathtaking. And for a bit of downtime, I love to play the flute. It's a great way to unwind and it definitely beats watching TV!

Project ideas

Project ideas are meant to help inspire student thinking about their own project. Students are in the driver seat of their research and are free to use any or none of the ideas shared by their mentors.

Yeast Feast: The Science of Baking and Fermentation

In the "Yeast Feast" project, students will dive into the delicious world of baking science, getting a firsthand understanding of the vital role that tiny organisms, such as yeast, play in our everyday lives. This project will provide a unique blend of culinary art and microbiology, offering a fun and engaging way to learn about scientific concepts. To kick things off, students will get creative in the kitchen, crafting two distinct versions of a baking recipe - one with yeast and one without. This hands-on approach will allow students to observe the differences in preparation, cooking process, and most importantly, the final result. Following this, students will delve into a comparative analysis of the two recipes. They will describe the differences they observed and experienced, from the texture and volume of the dough to the taste and structure of the final product. But the project won't stop at observations. Students will also explore the 'why' behind these differences, honing in on the role of yeast in baking. They will learn about this fascinating microorganism and its metabolic activities, specifically its role in fermentation that results in the production of carbon dioxide and alcohol, which are key to making dough rise. Through the "Yeast Feast" project, students will gain a deeper understanding of the biological processes at play in something as commonplace as baking bread. They will experience how science isn't just confined to a lab but is deeply integrated into our daily activities - even in the kitchen!

Coding skills

R

Languages I know

Korean, proficient

Teaching experience

I've leveraged my expertise to provide comprehensive scientific instruction in a lab setting, catering to a broad range of students from high school level to aspiring PhD candidates. Additionally, during my PhD training, I have held a Teaching Assistant role where I collaborated closely with faculty in designing lesson plans, evaluating student assignments, and fostering open communication between students and professors.

Credentials

Education

Arizona State University
BS Bachelor of Science (2015)
Biochemistry
Arizona State University
MPS Master of Professional Studies (2016)
Nanoscience
Arizona State University
MS Master of Science (2019)
Biomedical Informatics
University of Wisconsin - Madison
PhD Doctor of Philosophy candidate
Cellular and Molecular Biology

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