Inspiring Graduate: Meghana Maske, M.S. Food Science and Technology

Graduate student Meghana Maske will depart UW-Stout with an impressive list of experiences and credentials demonstrating her leadership in environments from the university campus to international organizations. 

In a few short years, the food science and technology student has won first place in the UW-Stout Product Development Competition, gained national recognition in two Institute of Food Technology Hackathons (one for creating a chickpea flour cookie, the other for a soybean-based jerky), and earned a Food Safety Scholarship sponsored by the FMI Foundation in partnership with the Safe Quality Food Institute. 

On campus, Maske served as a student senator in the Stout Student Association as well as the student representative on numerous UW-Stout committees; was the recipient of several scholarships, including the Lida Jamison Scholarship, which honors exceptional academic achievement and contributions to the field of food science and technology; and was selected as one of 20 recipients of the Cooperative Education and Internship Program Student of the Year Award for her internship with Bunge. 

“My involvement in student leadership, academic committees and professional organizations significantly enhanced my communication, teamwork and problem-solving skills,” said Maske, who came to UW-Stout from Maharashtra, India. “It allowed me to build strong networks, contribute to meaningful initiatives and gain a broader perspective on food systems, policy and innovation, complementing my academic and industry experience.” 

Maske was among the nearly 1,180 students who received degrees during UW-Stout’s spring commencement ceremonies May 10. 

“UW-Stout empowered me to transform from a student into a professional ready to lead in food innovation and safety,” she said. “I’m grateful for the mentorship, global exposure and opportunities that have shaped my journey, and I look forward to contributing meaningfully to the future of food systems.” 

What brought you to UW-Stout? 

UW-Stout was the only university that truly matched my vision of blending science with real-world application. What set it apart for me was its strong polytechnic foundation and the opportunity to work hands-on with advanced technologies – like 3D food printing and gas chromatography – right from the start.  

I wasn’t just looking for a degree; I was seeking a place that would challenge me to innovate, support my growth and allow me to make a tangible impact in the industry. UW-Stout offered exactly that. 

How has UW-Stout prepared you to work in your field? 

UW-Stout provided me with real-world experiences through research, competitions and leadership. It all started with winning first place in the UW-Stout Product Development Competition, which sparked my passion for innovation and practical problem-solving. That success led to national recognition in two Institute of Food Technologists hackathons, where I developed sustainable and fiber-rich food products.  

Building on that momentum, I earned an internship as a food safety and quality intern at Bunge, a global leader in agribusiness, where I gained hands-on experience in the food safety and regulatory field.  

Throughout this journey, Dr. Eun Joo Lee, my professor and research adviser, has provided unwavering support and mentorship, guiding me academically and professionally. Her encouragement has been instrumental in shaping my confidence, research skills and readiness to lead in both research and development and food safety roles. 

What stands out about your UW-Stout experience?  

What truly stands out about my UW-Stout experience is the exceptional faculty mentorship, advanced research infrastructure and valuable industry exposure that collectively shaped my academic and professional journey. Under the unwavering guidance of Dr. Lee, I successfully completed my thesis, “Optimization of 3D-printed Plant-Based Fish Analogues with Enhanced Omega-3 Fatty Acids,” utilizing extrusion-based 3D printing and gas chromatography, turning innovative ideas into real scientific outcomes.  

I was honored to represent UW-Stout at several IFT events, where I received national recognition and multiple scholarships, validating my commitment and potential in the field of food science. The support of faculty like Dr. Pranabendu Mitra and Dr. Taejo Kim also played a vital role in refining my technical understanding and research thinking, consistently motivating me to push boundaries and embrace new challenges.  

My internship with Bunge, a global leader in agribusiness, further enriched my experience by offering hands-on exposure to food safety systems, internal auditing and regulatory compliance, giving me a clear view of how academic knowledge translates into impactful industry practice. This powerful blend of academic excellence, research success and professional experience is what has made my time at UW-Stout truly remarkable. 

What challenges did you face in earning your degree and how did you overcome them? 

As an international student, adjusting to a new academic environment, cultural expectations and managing time between research, classes and leadership roles was initially challenging. I overcame this by building a strong support system, staying organized and maintaining a disciplined schedule. Faculty mentorship, especially from Dr. Lee, played a crucial role in helping me stay focused and resilient. 

What are you most proud of as you finish your degree? 

I’m most proud of the balance I achieved between academic excellence, impactful research, leadership involvement and real-world industry experience. From publishing innovative work on 3D-printed fish analogues to earning competitive scholarships and awards, every step reflects my growth and commitment to making a difference in the food industry.