Mackenzie Childs Email & Phone Number

Cincinnati, Oh, Us

Co-taught a rock climbing class of 16 students for 2 hours on a weekly basis. Responsible for student safety and developing weekly lesson plans.

Investigated the functional properties of hemp protein. Completed an industry-funded project that studied the affinity mechanism between saliva, various proteins and non-nutritive sweeteners employing Quartz Crystal Microbalance with Dissipation Monitoring (QCM-D). Presented findings to industry partner monthly. Developed and pitched proposal for 18-month project extension.- Liu, M., Toth, J., Childs, M., Smart, L.B., & Abbaspourrad, A. 2023. "Composition and functional properties of hemp seed protein isolates from various hemp cultivars." Journal of Food Science, 88:3.DOI: https://doi.org/10.1111/1750-3841.16467- Liu, M., Childs, M., Loos, M., Taylor, A., Smart, L.B., & Abbaspourrad, A. 2023. "The effects of germination on the composition and functional properties of hemp seed protein isolate." Food Hydrocolloids, 134:108085.DOI: https://doi.org/10.1016/j.foodhyd.2022.108085- Dadmohammadi, Y., Torabi, H., Davachi, S.M., Childs, M., Cao, V. and Abbaspourrad, A. 2022. “Physicochemical Interactions between Mucin and Low-Calorie Sweeteners: Real-time Characterization and Rheological Analyses.” LWT – Food Science & Technology. 159:113252.DOI: https://doi.org/10.1016/j.lwt.2022.113252

Led a six-person Executive Board in planning and facilitating club activities that offer members unique professional development, community outreach and social opportunities.

Worked with other members of the Executive Board to plan and run club meetings. Facilitated an Undergraduate Mentorship Program that connected 33 food science students by advertising the program, creating mentor-mentee pairings, and planning events.

Compiled a literature review on Maillard browning for internal reference. Identified and prototyped six promising strategies, one of which proved to be successful in preventing the reaction.

Developed and published recipes for a Cornell student-run food magazine.- Childs, M. 2021. “Vodka Pop.” Crème de Cornell. Spring 2021 Issue, p. 15.- Childs, M. 2020. “Rigatoni alla Salsiccia.” Crème de Cornell. Fall 2020 Issue, p. 31.- Childs, M. 2020. “A Good Green Salad.” Crème de Cornell. Spring 2020 Issue, p. 20-21.

Researched in vitro Protein Digestibility-Corrected Amino Acid Score (PDCAAS) methodologies. Identified and investigated an in vitro method to be implemented as a tool for PDCAAS estimation. Presented findings to department members and company leaders.

Initiated face-to-face contact with Wegmans Dairy Managers in the Western New York region to educate them about the brand and receive product feedback. Ensured that products were present and properly displayed on shelves.

Analyzed the ingredients used in meat and dairy alternatives and researched how food additives commonly used in these products are derived. Compiled the results into a database.

Bachelor Of Science, Food Science With Nutrition Minor

Activities and Societies: Abbaspourrad Research Lab, Cornell Outdoor Education, Creme de Cornell, Food Science Club

High School Diploma