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Jingjie joined the Ph.D. program in Nutritional Sciences at Cornell University in January 2023. She works in Dr. Xin-Gen Lei’s group, where she studies phytases as both animal feed additives and soil fertilizers using computational biology and enzyme engineering. Her work focuses on uncovering the evolutionary diversity and catalytic mechanisms of phosphorus-mobilizing enzymes and developing soil-compatible biocatalysts to reduce fertilizer dependence and environmental impact. Motivated by the potential of biotechnology to address global challenges in

Gwyn (she/her) is a fourth-year Ph.D. student in Community Nutrition. She comes to Cornell with a background in farm work, a B.S. in public health nutrition from The Ohio State University, a Master of Public Health from University at Albany, and experience as a program evaluator for NYS SNAP-Ed. At Cornell, Gwyn’s research focuses on how food procurement processes, policies, and funding might be leveraged to address health, dignity, and equity for both minority farmers

Xiaotong (Lindsey) Fei holds a B.S. in Clinical Nutrition from UC Davis and an M.S. in Nutritional Sciences from Cornell University, where her research focused on nutritional epidemiology and dietary heme iron assessment methodology. She is currently completing a Dietetic Internship to become a Registered Dietitian, with interests in sports nutrition, eating disorders, and geriatric nutrition.

Jessica (Pin-Yu) Chen graduated from New York University with a Master of Public Health in Public Health Nutrition and Dietetics. Her interest in dietetics grew from learning how nutrition care can support disease prevention, treatment, and long-term health. During her academic years, she became especially interested in medical nutrition therapy for cardiometabolic diseases, where nutrition recommendations often need to be adapted to each person’s condition, medications, lifestyle, and cultural background. 

Her research experience includes studying

Joshua Siger hails from Athens, Georgia, where he attended the University of Georgia. During his time at the university, he earned both an undergraduate and a graduate degree in nutritional science. 

Beyond his academic accomplishments at UGA, Joshua engaged in unique nutrition research roles. During his undergrad, Joshua served as the head research assistant for the UGA Dining Services. This research atmosphere served to better understand college students’ relationship to food selection within the dining