Robert M. Kerr

Food and Agricultural Products Center

 

By: Sydney Love

 

My name is Sydney Love, and I am a senior majoring agricultural science with a concentration in crop and soil science. My twin sister and I were born to Corey and Cassandra Love in Jackson, Mississippi, but later moved to my father’s hometown in Tulsa, Oklahoma. Growing up in Oklahoma, I slept, ate and breathed agriculture.

 

Some of my earliest memories involved driving down to Muskogee, Oklahoma, to visit the family farm of my great-cousin, Robert. He grew wheat and other cereal crops and participated in the cattle trade. Every time we visited, my interest in agriculture grew a bit more until I began to burst at the seams.

 

When I initially entered Langston University, the department of agriculture and natural sciences was the only thing on my mind. It grew and nurtured my interest in agriculture and provided me with many opportunities for scholarships and internships. One internship was with the Horticulture REEU Extension Program at Oklahoma State University.

 

During my time at OSU, I had the opportunity to work with amazing people such as Ravi Jadeja, Cristina Popovici and Mei Teng. Together, we conducted research to answer the question of whether or not watermelon jerky is safe for consumption. Salmonella is a common foodborne pathogen associated with watermelon and watermelon food products.

 

Most people don’t know the U.S. is the largest importer of watermelon globally, and watermelon jerky is an opportunity to extend the shelf life of this nutritional fruit. Recently, I presented my research during the OSU Horticulture REEU Student Symposium and received second place.

 

Before this, I had never worked in the food product field of agriculture and was nervous as I did not have much background knowledge. At the Robert M. Kerr Food and Agricultural Products Center, I was met with nothing but kindness, patience and mentorship. Through the efforts of my advisors, I was able to conduct a unique research experiment.

 

During the process of our research, I learned how to work with many different scientific machines and tools I never had experience with, as well as gained many different certifications. I must admit I am sad to leave; however, I leave confident in my newfound knowledge and experience. I couldn’t have asked for a better opportunity.

 

I feel blessed to have had the opportunity to work with such a driven and optimistic team. They all mentored me in different ways, and from their time and dedication to me I have lab experience, professional experience and a newfound interest in the field of food safety. I hope to take what they have taught me moving forward in life to better myself professionally and personally. I truly enjoyed my time spent here through the Horticulture REEU Program, and I am thankful to have met such amazing people.