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Iswarya Ramakrishnan is a PhD student in the Cunningham Lab where her research focuses on the different mechanisms governing ingestive behavior and satiety and its broader nutritional impact on society. She holds a Master's degree in Food Science from Cornell University and a Bachelor's degree in Bioengineering from India. She brings industry experience in sustainable product development, where she gained direct insight into product design, ingredient functionality, and the structural complexities of the food matrix

Amelie Elysee Enette is an M.S. student in Nutrition, working with Dr. Paige Cunningham. Amelie holds a B.S. in Psychology at Leiden University, where she developed an interest in cognitive neuroscience. She then completed an internship at the Social Brain and Development Lab at the University of Surrey. There, she worked with Professor Kathrin Cohen Kadosh and Dr. Melissa Basso to explore how diet influences mood through the gut microbiome and how food processing methods

Jee-Oo Song is a Ph.D. student in Nutrition, working with Dr. Sander Kersten. She earned her M.S. in Food and Nutrition from Yonsei University, where her thesis characterized African-centric polymorphisms in the zinc transporter gene SLC39A10, and a B.S. in Food and Nutrition, also from Yonsei University. Her research experience spans nutrigenomics and molecular biology, and she is interested in lipid metabolism, currently working to identify and functionally characterize novel genes that regulate it.

Jiyoon Kim is an M.S. student in Nutritional Science. She earned her B.S. in Food and Nutrition from Hanyang University in Seoul, South Korea. Her research interests include micronutrient deficiencies, maternal health, and public health interventions. As a member of the Finkelstein Lab, she plans to develop expertise in evidence-based nutritional epidemiology through the analysis of population-level and research data. Jiyoon completed an internship at the headquarters of the International Fund for Agricultural Development (IFAD)

Arwa Al Mughairi is an M.S. student in Nutrition at Cornell University, working with Dr. Kimberly O’Brien. She earned her B.S. in Human Nutrition from Sultan Qaboos University in Oman. Prior to beginning her graduate studies, Arwa completed clinical nutrition training across several hospitals and spent a year as a Demonstrator in the Department of Food Science and Nutrition at Sultan Qaboos University, where she contributed to undergraduate teaching, research, and departmental activities. Her interests

Kenjin is a doctoral candidate interested in the design of food environments and its role in promoting transitions to healthier, more sustainable diets. In addition to his position  within the Department of Human-Centered Design, he also serves as the Co-Chair of Research and Education for the Menus of Change University Research Collaborative (MCURC).

Kenjin received his master's degree from the Johns Hopkins Bloomberg School of Public Health and, prior to joining the College of Human

Jordan Deskins is a first-year Ph.D. student in Nutritional Sciences at Cornell University, working with Dr. Shibani Ghosh. She earned her M.P.H. with a concentration in food systems from Cornell and a B.A. in International Studies and Spanish from Case Western Reserve University. During her M.P.H., she worked with the International Potato Center in Peru, conducting farmer surveys on potato crop diversity in Andean farming communities. Her research examines the pathways linking climate adaptation in