Published on March 21, 2018
Through the Stamps Scholars Program, freshman Toyin Jackson conducts undergraduate research with Alan McClure, a doctoral student in the Department of Food Science and the founder of Patric Chocolate. In 2006, McClure founded Patric Chocolate, which has emerged as leader in the craft chocolate industry. Jackson is working with McClure to research the unique bitterness and health benefits of chocolate.
Jackson, who majors in food science while pursuing a minor in business, sat down for a Q&A session to discuss her “sweet” research placement.
Q: Why did you decide to attend MU?
A: I’ve never been to a school that had so much tradition since my high school was really new. I really liked how proud people here are of the traditions, and I think that’s kind of what drew me to it. I’m also a big sports person and I wanted to go somewhere with a big sports life, so I really appreciated that about Mizzou.
Q: Why did you choose food science as your major?
A: For a while, I wanted to be a doctor. When I got to high school, I realized I didn’t really want to do that but I still wanted to have a career that helped people and I also believe in preventative medicine. I may not become a food scientist, but I’ll definitely have a job in the food science world. With my business minor, I’ll probably be a food marketer who advocates for healthier products. I think preventative medicine is the future of the industry and making food that’s healthy for people so they don’t have to go to the doctor is what drives me to want to do this.
Q: What has been the best part so far of being in the Stamps Scholars Program?
A: The people that I’ve met have been pretty cool. I got to meet Andrew and Peggy Cherng (the founders of the Panda Charitable Foundation and the Panda Express restaurants) when they were here for Homecoming. I’ve also had a lot of fun so far with the research and feel like I’m going to learn a lot from it.
Q: How did you end up getting involved with Alan McClure’s research project?
A: I went to talk to a faculty adviser in food science, Dr. (Ingolf) Gruen, and he was telling me about some of the research his PhD students are doing. When he mentioned Alan and the chocolate research he’s doing, the chocolate just kind of sparked my interest. I met with Alan and he asked me a couple questions, and he was willing to let me go under his wing and learn. So far it’s been a lot of research and reading because chocolate is really complex. I’ve also been watching him do a lot of lab techniques and he allows me to try them sometimes.
Q: What is your research focus regarding the chocolate?
A: Alan McClure is doing a three or four-year project trying to find out how to change the bitter components in chocolate without having to add a bunch of sugar.
Q: What is your favorite part about the research so far?
A: I think getting to watch Alan do the techniques and then getting to do them myself is my favorite. There is definitely a difference between being in a class and getting to actually do the research. I know I have so much more to learn, but I’ve already learned a lot so far, especially about the precision that it takes to conduct a research project like this. I appreciate the learning process because I know it will benefit me in the long run. For now, I have been reading books on the history of chocolate and all its components. I don’t know when we’re going to get into taste testing because you have to do all the science before you can start to create and manufacture a product, but I am excited for that part in the future.
Q: Can you describe a typical day in the lab?
A: I usually go in and we talk about what I read that week for a few minutes, and then we get right into it since we want to utilize the time that we have. I am still learning his process on the days that I’m with him because he has to teach me a lot of stuff. He does things and tells me why he’s doing them and how he’s going about doing it. Basically we get the lab coat and goggles on and we’re just kind of in it until about 11:30 a.m. Then we take a 20-minute lunch break, then come back and get as much done as we can until I have to leave at 1:30 p.m. for class. It’s a lot of hands-on work and I think it will get more hands on as we go. Alan told me the more experienced I get, the more he’ll want to help me take on more responsibilities, so that will come with time.