UGA Food Science Student Developed New Products

Trang Nguyen combined academic research with industry internships to create products now found in retail stores.

Updated on Oct. 8, 2026 in Healthy Food

Bold vector editorial illustration of a laboratory beaker, wheat grains, and a whisk, representing food science research. — Trang Nguyen, a University of Georgia food science student, is bridging the gap between academic research and retail product development through corporate internships. AI Illustration. Upload story photo >

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Trang Nguyen, a food science major at the University of Georgia, has leveraged diverse international experiences and corporate internships to launch a career in product development. The student traveled 8,000 miles from her home in Hanoi, Vietnam, to pursue a degree focused on understanding complex food production systems.

Why it matters

Nguyen aims to bridge the gap between academic food science research and consumer-facing retail products. By participating in internships at major corporations, she has gained practical experience in the feedback loops necessary to bring new food items to market.

Nguyen has completed research at Cornell University and industry internships at Chobani and Kraft Heinz. Her efforts directly contributed to the creation of a vanilla cinnamon sugar creamer that is currently available in retail stores.

The players

Trang Nguyen

She is a fourth-year food science and technology major at the University of Georgia with a background in sensory research and corporate product development.

University of Georgia

It is a public research university that offers specialized programs in food science and technology.

Kraft Heinz

This is a global food and beverage company where the student gained experience working on the dairy team.

Chobani

This is a food company known for its yogurt products that provided the student with experience working on a zero-sugar creamer platform.

Cornell University

It is an Ivy League research institution where the student performed sensory science research.

The details

Nguyen has refined her skills through sensory science research and iterative product development projects, such as a cake mix creation. Her hands-on training has prepared her for future roles in the food research and development sector.

Nguyen began working in a university laboratory during her freshman year.
The student completed an internship at Kraft Heinz in Summer 2026.
This article was published in October 2026.

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Roadmap

Nguyen's career trajectory mirrors the evolving focus on practical, research-backed product development within the global food industry. Her hands-on experience reflects a broader trend of students seeking to synthesize academic rigor with commercial innovation to gain a competitive edge.

Consumers are likely to encounter new food products in retail stores that have been refined by students through rigorous sensory science testing. These developments often lead to improved product formulations and variety within the dairy and dessert aisles.

The takeaway

The intersection of academic sensory research and corporate internships provides a clear path for students to contribute to real-world food innovation. Aspiring food scientists can benefit from seeking diverse industry placements early in their undergraduate studies to refine their technical skills.