University of Cincinnati biochemistry student Tasnim Anower may have started her academic journey with eyes set on medical school, but her experience at UC, renowned for its co-op program, has led her toward a blooming career in food science. UC’s co-op program is distinct in its offering, allowing students to switch between classroom learning and full-time work relevant to their field of study. "Co-op teaches you what your future could look like," Anower told UC News.
It was in this program that Anower, who chose UC for its industry connections, found her love for innovation and product development over the traditional path she had initially envisioned. Noteworthy, is the fact that Anower is part of UC’s Honors Program, which encompasses the top 7 percent of undergraduates. She worked two internships at the flavor giant Givaudan, delving into new yogurt flavors and later, on sensory science with a focus on low-calorie sugar substitutes.
During her time at Givaudan, which, according to a statement obtained by UC News, raked in $8 billion in sales last year, Anower’s education leaped from theory to practical application. She crafted and tested new product prototypes, some of which even made it to supermarket shelves. Her work ranged from hands-on development to running statistical and qualitative tests on potential new flavor profiles.
Anower’s journey wasn’t just confined to the walls of industry labs, it spanned to academic research as well. At UC, she contributed to research on microplastics with partners such as Cincinnati Children's Hospital and UC’s College of Medicine. The distinction between commercial and research labs was clear to Anower, "A research lab is a little different from a food science lab," she said, in a statement obtained by UC News. Equipped with tools like Raman spectroscopy and mass spectrometry, UC labs provided another texture to her practical experience.
Having grown up in Bangladesh, where she excelled in math and science, Anower has now seen her ambitions take root in a different soil. "I really like food science. It’s a good balance of something I do out of passion and something I’m learning," Anower explained, according to UC News. With a potent blend of passion and education, her story serves as an affirmation of UC’s co-op program’s ability to open new avenues for students and bridge the gap to industry.
