Story by Elizabeth Holland
Bianca Chima grew up in Connecticut and has always had a passion for food. Since learning about the food pyramid in the second grade, she knew she wanted to know more. Chima started taking food science classes in high school, which developed into an undergraduate degree in food science and biochemistry at the University of Massachusetts. She loves how food science is an ever-changing and improving field.
Chima came to the the food science and nutrition graduate program at Colorado State University for this very reason: to pursue her dream of working in research and development for plant-based food alternatives in order to be part of the evolution of food science. Chima is currently working with Charlene Van Buiten, assistant professor, researching the food chemistry of plant proteins. When she is not studying plant protein-polyphenol interactions, she loves to cook, bake, go to spin classes, and advocate for the field of food science.
In her own words
What do you like about food science, nutrition?
“I like how food never stops being interesting because it is constantly changing and evolving to fit new trends.”
Have you had challenges?
“Every time I mention food science to people they assume it’s only nutrition or that I want to be a chef but there’s so much more to it. I feel so many people would grow to love this field if they only knew it existed.”
Nancy Ghanem was born and raised in Cairo, Egypt, until the age of 11 when her family moved to Dubai, United Arab Emirates. At the age of 17 she came to the United States and joined the varsity tennis team here at CSU as an undergraduate student while studying nutrition science in the the Department of Food Science and Human Nutrition. She loved the program so much she decided to complete her master’s degree in the same field here at CSU.
Since becoming a graduate student, she has enjoyed learning about the relationship between metabolism and chronic disease development and prevention. She is currently a graduate teaching assistant at the Kendall Reagan Nutrition Center, and spends her free time cooking, hiking, and spending time with friends.
In her own words
What do you like about food science, nutrition?
“I love learning about metabolism and relating that to potential chronic disease development and prevention.”
Have you had challenges?
“There have been many challenges along the way, but it is most important to be proactive and reach out for help!”
The Department of Food Science and Human Nutrition is part of CSU’s College of Health and Human Sciences.
