Ana is a second year M.S. student in Food Science at Cornell. She was born and raised in Ecuador, where she received a Food Engineering degree from Escuela Superior Politécnica del Litoral. Her Master’s thesis focuses on the effects of different types of light in the flavor of milk and strategies to mitigate milk oxidation. Her research interests include sensory evaluation, product development and nutrition. In her free time, Ana enjoys singing, watching movies and hiking. She also loves to travel, especially to natural areas.
Jason was born and raised in Philadelphia, PA, and graduated from Penn State University, majoring in Microbiology. After graduation, he remained in Philadelphia for the next 6 years working in the pharmaceutical industry and exploring the burgeoning Philly food scene. While working, he de-orphaned feline taste receptors for a pet food company, mapped antibodies against HIV, and evaluated diagnostic drugs for Parkinson’s and Alzheimer’s disease. Jason is a PhD student at Cornell where he studies the interaction between taste, obesity, and the microbiome. Outside of work, he enjoys building things, listening to podcasts, eating new foods, and cycling.
Fiona is a PhD student born in Heidelberg, Germany and was raised in the US and Germany. She received her undergraduate degree in Biochemistry and Cell Biology from Jacobs University in Bremen, Germany in 2016. During her undergraduate degree, she completed internships at the National Institutes of Health in the USA, Tsinghua University in China and at the University of Cambridge in the UK as part of the Amgen scholars program. During her undergraduate she studied various topics in immunology and neurobiology including chronic lymphocytic leukemia, MHC class I molecules and neural circuits involved in satiety signaling. Currently she is working on a project to restore taste function to combat obesity. In her free time, she loves to read and spend time outdoors.
Wen is currently an MPS student at Cornell University. She was born and raised in the middle part of China, and graduated from Purdue University with BS in Food Science. After completing her college degree, she took a gap year and worked in a molecular microbiology lab as research assistant studying Listeria monocytogenes. However, after dealing with bacteria every day, she realized she preferred to work with people. Her current project is investigating the impact of sleep duration and quality on human taste via sensory evaluation. Outside of work, she likes to travel, cook, eat, and watch movies.
Terrence De Jesus
Terrence joined the Dando Lab in January 2014 to pursue a MPS in Food Science and Technology. His research interests include the psychological factors that effect the sensory perception of food and the sensory aspects of complex flavor systems. Currently he is studying the impact of light oxidation in the flavor of milk. Before arriving at Cornell, Terrence received a B.A. in Behavioral Biology from Johns Hopkins University and worked for several years at Chromocell Corporation within their food and flavor applications laboratory. An avid foodie, he enjoys dining out, barbequing and traveling – for the food of course.
Mengying (Monica) Sun
Monica was an MPS student at Cornell University. Her research in Dr Dando’s lab was on studying the correlation between processing parameters and sensory properties of milk powder. She received her BS in Food Science from California State University, Fresno in 2012. Before arriving at Cornell, Monica worked for Chinese Academy Agricultural Science, Beijing, and studied the flavor of Maillard Reactions of wheat proteins. She hopes to pursue a career in sensory and consumer science in the future.
In her spare time, she loves cooking and traveling. She is also enthusiastic about charity; she worked for Friendship Ambassadors foundation of United Nation and visited several countries in Africa and the Middle East.
Bryan was an undergrad in the College of Arts and Sciences at Cornell University, majoring in Biology and minoring in Spanish, with a concentration of Neurobiology and Behavior.
Jae was awarded his MPS in Food Science with a focus on Sensory Science at the end of 2013. He is now with International Flavors and Fragrances. His background includes a Bachelors Degree in Food Science and Technology from the University of Georgia and an Associate’s Degree in Culinary Arts from the Culinary Institute of America. Some of his interests include how our five senses interact with different food systems and how we can utilize sensory analysis techniques to evaluate taste stimuli. One personal goal he would like to accomplish for the future is to develop a healthier version of instant ramen noodles which is still his all time favorite food.
Jakob, an international student from Germany, graduated from the College of Agriculture and Life Sciences in May of 2014, where he studied biology with a concentration in molecular and cellular biology. Before joining the Dando lab in 2012, he studied the impact ecological factors have on a mosquito’s ability to transmit disease causing agents such as the Dengue virus at the University of Florida, and investigated the impact circulating peptides have on taste perception. Whenever the time permits, he enjoys every possible outdoor activity with a particular passion for golf, swimming, and sailing. He is now at the Rockefeller University, in the lab of Vanessa Ruta.