Zoe Sullivan Atkins

Ph.D. student

Research Background:

As an undergraduate researcher, Zoe studied ice cream and candy. She contributed to projects involving polyphenols in chewing gum, rheological changes in chocolate, residence time distribution in continuous ice cream freezers, texture of gummies, and crystallization of ice cream and jellies.

Current Research:

Starch Modification.


  1. 2023-Present

    Ph.D. in Food Chemistry

    Cornell University
  2. 2018-2023

    BS Food Science

    University of Wisconsin-Madison