The Department of Nutrition and Food Studies in the Falk College of Sport and Human Dynamics recently honored several undergraduate and graduate students with 2025 department awards at its annual awards ceremony.
The Department of Nutrition and Food Studies recognized the outstanding contributions of the following students:
Food Studies
Food Studies Research Award (Graduate)
Recipient: Amy Bentley
About Amy: Amy worked with Professor Rick Welsh and an interdisciplinary group of scientists across multiple institutions to support the Coast-to-Cow-to-Consumer project, funded by the National Institute of Food and Agriculture, which investigates the ecological, social, political, economic, and bovine herd health effects of feeding algae-feed supplements (AFS) to dairy cows. She took the lead implementing a survey of dairy nutritionists on their attitudes, knowledge, and opinions of feeding AFS and handled data management and analysis.
In addition, Amy’s thesis on “Power in International Climate Governance: Agriculture and Sovereignty in Vanuatu” was an ambitious project to discern the link between food sovereignty policy and practice in the island state of Vanuatu and its recognized leadership in global climate governance through international institutions and agreements. Amy developed the topic and methodology, and recruited interview subjects with various backgrounds and expertise to investigate this critical environmental issue.
Food Studies Graduate Marshal
Recipient: Mai Ngoc Nguyen-Jeanneret
About Mai: While completing her master’s degree in Food Studies, Mai was an integral member of the program and campus community. She completed her practicum work with The Institute for Sustainability Management at Syracuse University, where she focused on the impacts of food waste and food waste prevention strategies, advocating for a closed-loop agricultural system. Her work included reaching out to food system professionals across New York State to learn about, advocate for, and advance comprehensive composting systems. Her contributions were essential for furthering the Institute’s short- and long-term plan for composting initiatives. Mai is looking forward to a career in food system sustainability with a focus on closed-loop agriculture, food waste reduction, and composting.
Community Engagement Award (Graduate)
Recipient: Lawrence “Ren” Christopher Lam
About Ren: Ren is very passionate about improving food access for all students in institutions of higher learning. He is committed to improving SNAP awareness, increasing student enrollment in the program, and strengthening the way institutions of higher learning connect students with essential resources. For his practicum, he explored ways of enhancing SNAP outreach and awareness among Syracuse University students and staff. He also explored the feasibility of implementing SNAP at an on-campus vendor as a way to expand food access beyond the food pantries. He held meetings with numerous staff members in Student Services as an effort to create more awareness on the issue and produced a benchmarking report that would inform on-campus initiatives for addressing food insecurity. Ren plans to pursue a career in the area of student basic needs advocacy.
Food Justice Award (Undergraduate)
Recipient: Ruth Williams
Ruth: This award recognizes a student who shows a strong commitment to food justice and sustainability. Ruth worked at the food pantry on Syracuse University’s South Campus, where she demonstrated exceptional leadership, organizational skills, and a strong commitment to sustainability and food justice. Her work involved research in food production and emergency food systems, program development, cooking demonstration, and community engagement across disciplines for smooth pantry operations.
Chef’s Prize (Undergraduate)
Recipient: Audrey Small
About Audrey: This recognition goes to a Food Studies major or minor who demonstrates exceptional ability in the culinary arts. This ability includes food justice and community engagement goals of the Food Studies Program. Audrey took every culinary class available to her while studying at Syracuse University. In these courses, she continually demonstrated continuous learning, whether from expanding techniques, learning new equipment, or connecting culture and global food issues in our food systems to better outcomes for all. In addition, Audrey worked as the Food Pantry Manager for Syracuse University’s Sustainability Management Office, where she managed daily pantry operations and ensured efficient service for students facing food insecurity. Her duties included supervising community partnerships and securing monthly donations through an “Adopt-A-Month” program.
Food Studies Culture and Commensality Award / Falk College Marshal (Undergraduate)
Recipient: Laura Jayne
About Laura: This award is given to a Food Studies major who has expanded the Food Studies program to new audiences by sharing food knowledge and practice through social activism. Laura was involved in the greater Syracuse community throughout her time at Syracuse University. She was a community engagement assistant at the Brady Market, on the Health and Justice Evaluation team at Syracuse-Onondaga Food Systems Alliance, and a member of Cooking on the Hillside through the Shaw Center Nutrition Initiative.
In addition, Laura was on the Dean’s list in both Falk College and the Newhouse School, and she received the Chancellor’s Scholarship, Invest in Success Scholarship, and third place in the Maxwell School of Citizenship and Public Affairs Policy Memo Competition. She was a member of three clubs on campus: Food Recovery Network, Club Sailing, and First Year Players. Somehow, she also found time to volunteer in admissions, participate as a learning assistant in culinary courses, and volunteer in Pete’s Giving Garden.
Food Studies Undergraduate Marshal
Recipient: Ashley Goldberg
About Ashley: The program marshal is selected for their distinguished achievement in scholarship, academic honors, student organization involvement, leadership, and collegiality, as well as campus and community engagement and service. Ashley Goldberg is a voracious learner. She brought outstanding curiosity to the classroom and an ability to engage with those around her. She was a member of Delta Alpha Pi International Honors Society, a lead admissions ambassador, and an academic and peer ambassador for Falk College. She was also a writer for University Girl Magazine, Vice President of Alpha Epsilon Phi, and sat on the national board of Eye to Eye working with children with learning disabilities through self-reflection and writing.
Nutrition Science and Dietetics
Nutrition Science and Dietetics Research Award (Graduate)
Recipient: Julia Galindo Sebe
About Julia: Julia successfully completed her thesis entitled “Relative Energy Deficiency Risk in Physically Active Females and Inflammation: Is there a correlation?” under the supervision of Dr. Jessica Garay. Dr. Garay notes that Julia was an instrumental part of her research team through her work in collecting and analyzing data on female athletes. Julia demonstrated exceptional problem-solving and critical thinking. Furthermore, she always had a positive demeanor and interacted respectfully with faculty, fellow students, and research participants. Julia truly embodies what it means to be a scholar.
Outstanding Graduate Assistant in Nutrition Science Award
Recipient: Cassidy Mosher
About Cassidy: Cassidy demonstrated outstanding performance as a graduate teaching assistant for one of the sections of NSD 225: Nutrition in Health under Dr. Ramalingam. Cassidy brought a spark to every class, was always one step ahead, and was full of creative energy. Her efforts made the class more enjoyable for the students, and her extra credit activities were popular with the students.
Outstanding Graduate Student in Nutrition Science and Dietetics Award
Recipient: Craig Osbeck
About Craig: Craig embodies many of the qualities of an exceptional graduate student: excellent work ethic, full immersion in his studies, and genuine curiosity and leadership balanced with humility and humor. As a second-career student, Craig was a leader and shared his wisdom with his classmates through acts of kindness and appreciation. Craig excelled academically, earning a 4.0 GPA, and received accolades from his supervised experiential learning site supervisors. Craig will be a welcome colleague as he begins his career as a dietitian in Central New York.
Outstanding Professional Practice Award (Graduate)/
Recipient: Samantha Trouvé
Recipient: Samantha Trouvé
About Samantha: Sam has an unmatched passion for the field of nutrition and dietetics with a drive that led her to succeed throughout the program. She was always two steps ahead and ready with thoughtful responses. Sam thoughtfully contributed to the program improvement recommendations that led to curriculum changes to enhance the student experience. Sam excelled academically, earning a 4.0 GPA, and Sam applied her knowledge in practice in a way that will allow her to thrive as a future practitioner.
Nutrition Department Graduate Marshal
Recipient: Kirsten I. Gunderson
About Kirsten: Kirsten exemplifies the qualities of a leader and was chosen as the Graduate Marshal based on her well-roundedness as a student, including her academic excellence, and her involvement in Falk College. Kirsten was a consistent advocate for the department, promoting nutrition programs to many prospective students in her role with the Falk Colleges Office of Admissions. Kirsten was president of the Nutrition Graduate Student Organization, and she represented the Nutrition Science programs at the Graduate Student Organization meetings.
Emily Gere Coon Award (Undergraduate)
Recipient: Margaret McAree
About Margaret: This award was established in 1952 by Harold Coon in memory of his wife, a faculty member in the College for Human Development who was also a member of the first graduating class in 1922. The award is presented to the sophomore with the highest academic average in Nutrition in their freshman year, and Maggie earned the award among last year’s exceptionally competitive first-year class. Originally from Arlington, Virginia, Maggie is passionate about becoming a Sports Registered Dietitian. She has already started gaining experience in the field by volunteering with the Syracuse University football program, supporting the Registered Dietitians who work with Syracuse University Athletics.
Faculty Award for Excellence in Nutrition Science (Undergraduate)
Recipient: Molly Scott
About Molly: This award is presented to an undergraduate student in Nutrition Science who has demonstrated excellence in their field of study. Molly is an outstanding student who completed B.S. degrees in both Nutrition Science and Biochemistry. Her passion for research and medicine led her to work as a research assistant in Syracuse University’s Steinhardt Biochemical Synthesis Lab, where she studied the molecular underpinnings of neurodegenerative diseases. Molly also worked on the effects of prenatal alcohol exposure in Dr. Karen Boschen’s Lab at SUNY Upstate. Molly has been accepted to SUNY Upstate for Medical School beginning in the fall. Her dedication to understanding how biochemistry and nutrition shape human health truly exemplifies the spirit of this award.
Vershann Icem-Wright Professional Promise in Nutrition Science and Dietetics Award (Undergraduate)
Recipient: Ella Gharabegian
About Ella: This award is presented to a nutrition student who has a well-rounded record of contribution toward the field of nutrition and his/her personal development as a future professional. Ella was honored for her outstanding dedication to the field of nutrition. She completed internships in weight management and sports nutrition at both Syracuse University and Boston College. Ella also contributed to the work of the New York State Dietetic Association. She will continue her education at Simmons University in Boston through a coordinated master’s and dietetic internship program, with the goal of becoming a Registered Dietitian.
Marjorie V. Dibble Scholarship Award (Undergraduate)
Recipient: Michael Capous
About Michael: This award was established in 1977 in recognition of Professor Dibble’s 25th anniversary with the College for Human Development and is presented to a deserving student in the Nutrition Science and Dietetics program. Michael is an exceptional junior in the Nutrition Science and Dietetics program with a strong academic record and deep commitment to scientific research. Under the mentorship of Dr. Latha Ramalingam, he has investigated the epigenetics of paternal obesity and the potential protective role of fish oil supplementation using advanced genomic techniques. His work contributes to the growing understanding of dietary strategies to prevent inherited metabolic disorders and will be featured in national conferences and a forthcoming peer-reviewed publication. Michael plans to apply to medical school in the upcoming year.
Nutrition Science and Dietetics Research Award (Undergraduate)
Recipient: Sofia Arashiro-Garcia
About Sofia: Sofia was a member of Dr. Ramalingam’s research lab for the past two years. As a McNair Scholar, she led a compelling research project exploring the role of fish oil in preventing paternal obesity and improving offspring health outcomes. Her work dives into the biological mechanisms behind these effects, with a particular focus on liver health in the offspring. Sophia’s commitment to scientific inquiry and excellence was evident not only in her presentation at the McNair Symposium, but also in her upcoming role as a co-author on a peer-reviewed publication stemming from her research. She will soon join Columbia University to continue her academic journey and pursue cutting-edge research in human nutrition.
Peer Leader in Nutrition Science and Dietetics Award (Undergraduate)
Recipient: Sofia Vatnik
About Sofia: In nominating Sofia for this award, her peers highlighted her work creating and implementing a preschool nutrition program in her community and her work on the Syracuse University campus to improve the dining experience for students with dietary restrictions, including founding Syracuse’s first Gluten-Free Ambassador Program. Sofia also serves as a Falk Peer Ambassador and Peer Advisor and was recently selected as Freshfest Co-Chair at Syracuse Hillel. With a strong commitment to helping others, Sofia has demonstrated that she is a role model and leader among her peers.
Ruth Tolley Award–Women of the University Community (Undergraduate)
Recipient: Tracey Rodriguez
About Tracey: Tracey was a Nutrition Science major and Renee Crown Honors student recognized for her academic performance, critical thinking, and attention to detail. She earned one of the highest grades in her Lifespan Nutrition course, reflecting her ability to grasp complex material. Beyond her academic excellence, Tracey pursued a minor in Music Performance and was an active member of Syracuse University’s First Year Players, demonstrating a passion for the arts alongside her commitment to science. She plans to continue her academic journey with graduate studies in Biochemistry, with the ultimate goal of earning a Ph.D.
Susan J. Crockett Prize for Student Leadership (Undergraduate)
Recipient: Monday Carter
About Monday: Monday was an outstanding nutrition student whose academic and service achievements reflected her deep commitment to community health and cultural preservation. As a Renee Crown Honors student, she completed a Capstone thesis on dietary changes in Indigenous communities, exploring the impact of colonization on traditional foodways and chronic disease risk. Her research connected her with members of the Haudenosaunee community and ongoing health restoration efforts. Monday’s leadership emerged early, when she assumed responsibility for the Cooking on the Hillside program as a first-year student—an unprecedented level of initiative. Now a paid program coordinator at the Shaw Center, she oversees three nutrition-focused community service programs that serve local youth. Her contributions earned her multiple awards, and she continued to engage in campus leadership roles, including the Black Student Union and the WellsLink Leadership Program, while also pursuing policy interests through experiences in Washington, D.C.
Victoria F. Thiele Scholarship Award (Undergraduate)
Recipient: Alexia Harris
About Alexia: This award was established in 1981 in memory of Dr. Victoria F. Thiele in recognition of her contributions and is presented to a deserving student in the Coordinated Dietetics program. Alexia transferred to Syracuse University in fall 2023 as an exercise science major and changed her major to Nutrition. Alexia found her home in nutrition and became an exceptional student and active volunteer. Alexia was recently elected to be the president of the Nutrition Education and Promotion Association for the 2025-26 academic year. Alexia plans to continue to graduate school to fulfill her requirements to become a registered dietitian.
Victoria Li Scholarship Award (Undergraduate)
Recipient: Sara Valencia
About Sara: This award is presented to a student who exemplifies some of Victoria Li’s best qualities: compassion, positivity, and humility. Sara is a dedicated and multi-talented nutrition student whose passion for dietetics is evident in her strong academic performance, service contributions, and leadership across campus and the Syracuse community. From her first year at Syracuse University, Sara actively engaged in numerous outreach initiatives, including Cooking on the Hillside and Books and Cooks, where she led hands-on nutrition and culinary education sessions for youth in the Syracuse City School District.
She played a key role in the success of the St. Joseph’s Hospital Food Farmacy project, creating bilingual social media and video content to support nutrition education for food-insecure patients. Her interest in sports nutrition led her to intern as a sports dietitian for the Syracuse University football team as she supported Division I athletes in their performance nutrition needs. Sara will continue her academic journey as a member of our next class of nutrition science master’s students in the fall.
Nutrition Science Undergraduate Marshal
Recipient: Rosie Jaques
About Rosie: Rosie demonstrated exceptional academic achievement and a clear passion for the field of nutrition. A Renée Crown Honors student with an outstanding GPA, she was known for her initiative, leadership, and dedication, especially in her work with the department’s culinary courses. Since taking Food Science as a freshman in 2022, Rosie served as a Learning Assistant in over 20 classes with Chef Bill Collins, who describes her as “the best Learning Assistant I’ve had in 18 years!” Respected by both faculty and peers, Rosie is a conscientious scholar and a warm and reliable team member, loved by the students and all the instructors she has assisted.
Nutrition Undergraduate Marshal
Recipient: Ashleigh Lok-Jack
About Ashleigh: Ashleigh was selected as the Undergraduate Nutrition Department Marshal in recognition of her outstanding academic performance and dedicated service to the department and Falk College. Her contributions include active involvement in the Nutrition Education Promotion Association (NEPA) and the Shaw Center Nutrition Initiative, where she volunteered her time to support nutrition education for both elementary and high school students.
Selleck Award / Falk College Marshal (Undergraduate)
Recipient: Rylee Pepper
About Rylee: The Selleck Award is presented to a senior student in Child and Family Studies and a senior student in Nutrition Science and Dietetics with the highest cumulative GPA. For the past two years, Rylee has been a valuable part of the Mindfully Growing Research Lab team where she assisted with various tasks, including child nutrition lessons and assessments. She is passionate about helping individuals effectively manage their food allergies and intolerances. Her Honor’s Thesis focused on this topic and is entitled “Food for Thought: Improving the Quality of Life Among College Students with Dietary Restrictions.”
Rylee was selected as a Falk College Marshal in recognition of her exceptional academic achievements and meaningful contributions to the Falk College community. A top scholar in the Nutrition Science program and a past recipient of the Tolley Award, Rylee’s academic excellence was recognized multiple times throughout her undergraduate career. Her dedication to scholarship and research embodies the core values of Falk College and reflects the highest standards of intellectual and community engagement.
Additional Awards
The following Nutrition students were recognized at Falk College Dean Jeremy Jordan’s award ceremony earlier in the spring:
Falk College Scholar
Recipient: Xuezhu “Stephanie” Hua.
About Stephanie: Read more about Stephanie in this story about the Falk College Scholars.
Ann Selkowitz Litt Memorial Scholar (Academy of Nutrition and Dietetics Award)
Recipient: Caitlin Berenson
About Caitlin: Caitlin is a focused and high-achieving nutrition student with aspirations to become a clinical dietitian specializing in neonatal intensive care. She actively seeks opportunities to expand her knowledge through volunteer work at Crouse Health and the Hendricks Chapel food pantry, where she applies classroom learning to real-world settings. As a Virtual Assistant for Jenna Volpe, RDN, she helps translate complex nutrition concepts into accessible, evidence-based content for a broad online audience. Caitlin also founded a nutrition-focused Instagram platform where she shares recipes and student life tips, building a supportive community of aspiring dietitians. Her initiative, leadership, and passion for clinical nutrition have made her a role model for peers both at Syracuse and beyond.