Member Spotlight: Meet Camrynn Simon

Camrynn Simon is a master’s student in the Food Colloids Lab at the University of Saskatchewan, Canada, under the supervision of Professor Supratim Ghosh. Born and raised in Saskatchewan, Camrynn developed her passion for food science early on, inspired by her grandparents and the Food Network. Her love for the field continues to evolve with her research.

Research Focus
Camrynn’s work involves creating plant protein and phospholipid-based oil-in-water emulsions with a high oil content. She focuses on understanding the dynamics at the oil-water interface of dispersed droplets, where phospholipids play a critical role in stability and functionality. Her research emphasizes plant-based materials, adding complexity but offering valuable insights.

Advancements in the Field
Camrynn is intrigued by the sourcing and refining of phospholipids from plants and how advancements from biomedical research can be applied to food science. She sees great potential for phospholipids to enhance food products and functionality.

AOCS Annual Meeting
Attending the AOCS Annual Meeting has been transformative for Camrynn. It has broadened her perspective, introduced her to a diverse range of ideas and researchers, and reinvigorated her passion for food science. Her participation has helped her transition from an undergraduate to a master’s student with a deeper understanding of the academic research landscape.

Future Directions
Camrynn looks forward to exploring how phospholipids can be used further in emulsions and food products, particularly those derived from plant-based and sustainable sources. She is eager to apply interdisciplinary knowledge to under-researched areas in food science.