Contact Information


Mackenzie Childs

Undergraduate Student

Research Background:

Mackenzie’s primary interest is advancing the development of innovative foods and ingredients to improve the health of people and the environment. During her time at Cornell, she has also interned at companies ranging from health food startups to ingredient solution companies to multinational CPG companies. She is also involved with the Cornell Food Science Club and served as Community Outreach Chair her junior year and President her senior year. In the Abbaspourrad lab, Mackenzie has been involved in several projects utilizing Quartz Crystal Microbalance with Dissipation monitoring (QCM-D) to measure real-time nano-scale interactions between proteins and non-nutritive sweeteners for food science applications.

Current Research:

Mackenzie’s current work investigates methods to improve the functional properties of hemp protein.

  1. 2018-Present

    BSc in Food Science

    Cornell University, Ithaca, NY, USA