Hailey Brunner, a student in Colorado State University’s Department of Food Science and Human Nutrition, is finding success in fulfilling her goals after changing her major to fermentation science and technology.
Growing up in Brush, Colorado, a rural farming town in the northeast region of the state, Brunner was always surrounded by agriculture and the food industry.
When it came time to choose a university, Brunner chose CSU as it was close to home, both in it’s energy and it’s proximity.
“I was naturally drawn to CSU, as I liked the openness of the campus and the small town feel of Fort Collins,” Brunner said. “I felt CSU was a perfect fit, since I was hoping to also stay close to family.”
Finding her calling
After joining CSU, Brunner started out studying chemical and biological engineering. Once she started taking difficult classes such as organic chemistry and differential equations online due to the COVID-19 pandemic, she realized she could do anything she put her mind to.
This realization helped Brunner reach the decision to change her major to fermentation science and technology during her junior year at CSU, even despite her success in chemical and biological engineering, such as her inclusion in the Walter Scott Jr. College of Engineering Dean’s List, and joining the Alpha Lambda Delta honor society.
“I realized I wasn’t happy, and that it was starting to affect my health and mental wellbeing,” Brunner said. “I overcame my anxiety and switched to a program I felt more passionate about.”
After her switch, she was also met with the unfortunate news that a fellow CSU student and hometown friend had passed away in an accident.
“This was obviously a hard time for me to get through, and I had days where I could not focus or get myself to go to class. However, I persevered and maintained my vigorous efforts toward my education,” Brunner said.
Success in a new path
With her new path as a fermentation science and technology student, Brunner is grateful for the support and encouragement of the faculty in the program. She mentioned their commitment to helping student success.
“My academic experience would not have been as enjoyable or memorable without the incredible faculty we have in the fermentation science program,” said Brunner. They have pushed me academically and prioritized hands-on and visual learning to allow tougher topics to be more effectively understood. I greatly appreciate how invested they are in seeing their students succeed, and they provide us with an abundance of connections and make it possible for us to receive hands-on experience in the industry before graduating.”
In addition to her coursework, Brunner has been able to involve herself in the industry, as well as outside of it, including her time as an intern in the New Belgium Brewing Fermentation Science and Technology Laboratory and a member of Alpha Lambda Delta.
As a quality assurance intern for the brewing lab, Brunner was able to work closely with professors and industry professionals and she ran the microbiology section of the program putting things to use that she had learned in class.
“I have been involved in several exciting events while in the Fermentation Science and Technology Program from creating a new beer that was featured by New Belgium to brewing a custom beer for the presidential suite at the CSU football game,” Brunner said.
Brunner is most proud of her personal and professional development at CSU. She received the Sitzman Family Barley to Beer Scholarship and Elizabeth Hamnett Short Scholarship, decreasing her financial burden, allowing her to focus on her studies, including conducting an independent project.
“These experiences developed my research skills and propelled my participation in conducting relevant experiments, which I intend to continue in the industry,” Brunner said.
Future plans
Holding a position at Hillside Vineyard in Fort Collins, Brunner has been able to gain valuable experience in her field. After graduation, she’ll continue her involvement in winemaking at the vineyard, while also exploring her options in the industry to learn more about the chemistry behind the food and beverage industry.
“Eventually, I see myself working in a lab and continuing my experience in quality assurance,” Brunner said.
Brunner said she enjoyed her time at CSU and Fort Collins, being able to involve herself in the community and campus, including playing on an intramural volleyball team with her sisters, who are also CSU students.
“I believe I will miss the camaraderie on campus the most and how it feels like there is always someone you can talk to and connect with,” Brunner continued. “I will miss the sense of community but know I will always have the great memories I have made here.”
The Department of Food Science and Human Nutrition is part of CSU’s College of Health and Human Sciences.
