Food Science and Nutrition Student Spotlight: Kaylin Prayitno

(Ocotober 22, 2023) - Junior Kaylin Prayitno has pushed her family’s ties with food science and culinology in new and innovative directions thanks to our Fresno State programs.

The Surabaya, East Java, Indonesia native has gathered experience from a network of food science and nutrition classes, campus sensory lab and creamery, research projects, and student clubs that offer a host of community and professional outreach opportunities.

These led her to a key research opportunity at Cornell University at its summer scholar program. She investigated how fat can change the sensory properties of light-exposed milk, and better understand the dynamics of fluid milk and consumer preferences. 

Bulldog born and bred, learn more about her own and other family members’ unique ties to campus and food science in this recent interview.

 

Q: Why did you choose to attend Fresno State, and how did you pick your major?

A: "My family members are Bulldog alumni, Fresno State has always been a top choice for my undergraduate studies. Nevertheless, a significant factor in my decision was my Culinology major. I was interested in pursuing a degree in Culinology because of the extensive hands-on experience and exposure to a wide variety of topics in the Food Science field that I can gain."

 

Q: Which other family members have graduated or attended Fresno State?

A: “Yes, we are a Bulldog family! My dad, Winata Prayitno, graduated from Fresno State with a degree in information systems, and my mom, Merlinda Koeswanto, majored in finance. My sister, Katherine Nathania, is currently pursuing her master's degree in food and nutrition science after receiving her bachelor’s degree from the same department!”

 

Q: Which classes & faculty members have had the biggest influence on you while at Fresno State and why?

A: “One of the most interesting classes that I have taken is Sensory Evaluation (FSC 100) with Dr. Carmen Licon. This class really furthered my interest in studying food science, especially in learning about the diverse responses that individuals can have towards food, and how these insights can be implemented to enhance existing or future food products. Aside from this class, I also enjoyed my culinary sciences classes with Dr. Sara Griffin where I was able to gain a deeper understanding on how to utilize various types of ingredients and cooking techniques.”

 

Q: Talk about any campus farm units you have worked at, when you started, types of responsibilities, and skills you have learned that you can apply to your career.

A: “I’ve been working at the Fresno State Creamery as a student assistant since Spring 2022. My tasks include participating in production (ice cream, cheese, fluid milk, raspberry tea), practicing proper cleaning procedures, sanitation routines, product labeling, product storing, and recordkeeping. I believe these are valuable skills for my future career, particularly in dairy processing.”

 

Q: Have you been involved with research on campus, and how will it benefit your career path?

A: “While I haven’t been directly involved in research on campus, I have had several occasions to expose myself to research through classes in the form of smaller projects. Back in Fall 2022, I had the opportunity to present alongside my group at the High Impact Practices (HIPs) Student Symposium. Our presentation centered on our project which investigated consumer perceptions of plant-based milk. For this project, we aimed to discover which plant-based milk was overall preferred and which attributes (flavor, mouthfeel, and aftertaste) were liked most by consumers. This was an interesting topic to tackle because of the increasing popularity and growth of the plant-based diet market. Additionally, I had the privilege of participating in the Food Science Summer Scholar program at Cornell University this Summer 2023, where I focused mainly on the consumer acceptability of light-exposed milk. This summer project was a very gratifying experience as it allowed me to delve deeper into the idea of research and the topic of fluid milk quality as well as sensory evaluation.”

 

Q: What was your background in agriculture before you started at Fresno State?

A: “I have no background in agriculture prior to attending Fresno State, but I had the opportunity to manage a food and beverage business with my parents during the pandemic. This unique experience provided me with a deeper understanding of product development, marketing strategies, business management, and even graphic design.”

 

Q: What clubs and organizations at Fresno State have you been a part of?

A: “I am a member of the Food Science & Culinology Club and a memorable experience with the club was going to the Winter Fancy Food Show 2023 in Las Vegas. I was also a member of the Homecoming Student Committee 2022, where I collaborated with fellow members on planning and managing a weeklong of events to celebrate Homecoming Week. Furthermore, I actively participate in volunteer opportunities with the International Office at Fresno State.”

 

Q: Have you received any scholarships related to campus, the Jordan College or Ag One?  

A: “Yes, I am beyond grateful for the scholarships that I have received throughout my degree, including: the Muhareb Family Grant, the Dean’s Scholarship Tuition Waiver, the Homer and Billie Sterios Scholarship, the Ag One-RCO Ag Credit, Inc./Glen N. Janzen Scholarship, the Mary K. Alexander Scholarship, and the Fred P. Roullard Scholarship.”