INFORM February 2025 Volume 36 (2)

YOUR AOCS COMMUNITY

inform February 2025, Vol. 36 (2) • 7

HONORED STUDENT AWARD RECIPIENT STACIE DOBSON

Stacie Dobson is a doctoral candidate at the University of Guelph, Ontario, Canada under the supervision of Alejandro Marangoni. Her research focuses on the functionality of plant proteins and starches in plant-based foods. Currently, she is in the final stages of her PhD, during which she has developed and patented a novel formulation and process for creating plant-based cheese. Stacie possesses a certificate as a profes sional culinary chef which has helped her further understand the food industry and create products with desired tastes and textures. INFORM: What does your research contribute to the sci ence and industry interests of AOCS members? Dobson: My research focuses on creating a novel plant-based cheese system where we highlight the functional proper ties of plant proteins and strategically incorporate them into foods. Our goal is to not only to increase the sustainability of the food products but also enhance its nutrition and product performance. Our research bridges the gap between science and industry by addressing challenges faced in the plant-based cheese sector, specifically issues related to melt and stretch properties. INFORM: How might your research influence future research or applications? Dobson: Our research focuses on creating a novel plant-based cheese with increased sustainability, nutrition, and functional ity. When looking at traditional dairy-based products, the envi ronmental impacts are quite significant. For every kilogram of dairy cheese, 24 kilograms of CO 2 is produced. This, paired with the ethical issues related to the milking of cows, their land usage, and the direct production of methane, further com pounds the problem. The objective of our work is to illustrate that by understanding the functional properties of various ingredients, this knowledge can be applied to combine them in ways that yield sustainable food products with enhanced performance. INFORM: What is the biggest challenge you face in your line of research? Dobson: One of the biggest challenges we face in this field of research is consumer acceptance. While many individuals know the importance of living more sustainably, most do not take the steps to change their diet. While the consumer plays an important role, industry is also at fault as many plant-based alternatives do not compare nutritionally or functionally to ani mal-based products. INFORM: What are your career plans after graduation? Dobson: My ultimate goal is to use the skills I have acquired throughout my academic career to make a positive impact. It is difficult to predict where I will end up. I can envision myself in the industrial sector, particularly in research and develop

Stacie Dobson

ment, where I can create innovative products for a sustain able future. Or in academia, where I can share my passion for research and inspire the next generation. Ultimately, I am eager to see what the future holds. INFORM: How do AOCS’s opportunities for education, networking, and leadership contribute to your profes sional development? Dobson: As I reach the final stages of my graduate studies, I recognize the significance of being a part of the AOCS com munity. It not only provides a platform for me to showcase my research but also offers a valuable opportunity to connect and network with both industry and academic professionals. Through AOCS I have been able to exchange ideas and insights with like-minded individuals and gain a deeper understanding of the latest trends and developments in my field of study. I have established meaningful connections that I hope will aid in my future career in the field of food science. INFORM: Outside of the Annual Meeting, are there any other AOCS programs that you find particularly valuable? Dobson: AOCS offers many programs outside of the Annual Meeting; as a member over the past few years, I have had the privilege to be part of the Canadian Lipids and Protein Conference and the Sustainable Protein Forum, as well as pres ent a webinar. All these opportunities, in combination with attending the Annual Meeting, have provided a platform to share our research, learn new techniques, provide countless networking opportunities and foster collaboration.