Meet Emma

Emma Browning is a senior Food Biosciences major from Shelbyville, KY

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Why did you choose your program, and/or how does your program contribute to your career goals?

It is actually a funny story how I chose Food Biosciences as my major. The Kentucky 4-H Program has a project called the Country Ham Project, and I participated for 10 years and became extremely interested in learning about the chemistry behind the food and how the food system works. I wanted to learn more about food all the way from the farm, field, or water to consumption. It was also a bonus that my dad was a Food Science major at the University of Kentucky, and many people have always told me I am just like him. I guess you could say that Food Bioscience just made sense for me!

What's been your favorite course and why?

My absolute favorite course that I have taken while at the University of Kentucky was Meat Science taught by Dr. Rentfrow. Not only did I appreciate understanding the process of farm to fork, but the class was extremely hands on. Dr. Rentfrow also keeps things pretty interesting, not only does he try to teach us about the meat industry and meat processing, but also introduce us to the best rock songs. Overall, not only did I learn a lot in Meat Science, but I genuinely enjoyed the content, labs, professor, and the occasional taste test.

Considering all you have learned in your area of study, is there a common misconception or something you wish everyone knew about the subject?

I actually think Food Biosciences is one of the most misunderstood majors in the college. I feel as if many people assume that it is about cooking or eating. This is definitely not the case, Food Biosciences is about studying every step of the food chain from the farm, field, or water all the way up to consumption, and then even beyond that into the body. Humans will always need food, and therefore it is important for there to be food scientists to make sure we will always have safe, delicious, healthy, and sustainable food. I also think it is quite unique that the food industry is so big, but the Food Biosciences major is so small, and I truly believe it is just because not everyone knows all the different aspects Food Science has to offer.

What advice would you offer an incoming freshman in the UK Martin-Gatton College of Agriculture, Food and Environment?

College can be hard, so don't be afraid to ask for help—it's one of the most important things you can do as a college student. Whether you're struggling with coursework, feeling overwhelmed, or unsure about career paths, there are countless resources and people ready to support you. Professors hold office hours specifically to answer questions and clarify concepts, so take advantage of that time. Your academic advisor can help you navigate your schedule, select the right courses, and plan for internships or study abroad opportunities. Beyond academics, there are counseling services, peer mentoring programs, and even student organizations that provide a sense of community and encouragement. Asking for help shows strength, not weakness, and it ensures you're making the most of your time at college!

Have you completed an internship, job, or been involved with a club that has been especially meaningful to you?

There are a couple of clubs that have been meaningful to me as a student including the Block and Bridle club that focuses on animal science and the animal industry as a whole. This is especially important to me because my mom was also a Block and Bridle member at the University of Kentucky, and I feel like this bonds me to her in a very special way. I also worked with a few other students to start a Distillation, Wine, and Brewing Club for students who are in the certificate. This has been a really exciting way to meet other people with similar interests as me, and get exposure to the industry!

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