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
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!