PULLMAN, Wash. — Natalie Camerino is an undergraduate student majoring in Food Science with a minor in Entrepreneurship. She is expected to graduate in Spring 2026.
Tell me a bit about your background – professional and/or personal?
My name is Natalie Camerino, I’m a fifth year Food Science student and minoring in Entrepreneurship. I’m from Elk Grove, California, and I moved to Washington during the summer of 2021. I’ve worked in Dr. Girish Ganjyal’s food processing lab for four years. I started undergraduate research through the CAHNRS Ignite Program during my freshman year, through the help of Judy Hopkins. In the lab, I worked under Elizabeth Bitar Nalbandian, Angelika Zak, and Marina Ikuse. That’s where I learned everything about extrusion, ingredient functionality, plant based proteins, chemistry… pretty much everything in Food Science. I was also the historian for the Filipino American Student Association at the time. I got to find my family away from home. At the end of my Freshman year, I studied abroad in Florence, Italy. I always knew I wanted to study abroad, so I went to Florence for food and culture, and wine studies classes.
In my sophomore year, I got more involved with the Food Science Club, as well as the Product Development Club. I was on a team with Elizabeth Nalbandian and Josh Bernin for the Cereal Grains Association Product Development Competition. From there I worked with them in Dr. Ganjyal’s lab on ingredient functionality and extrusion runs. At the same time, I played on the Women’s Club Volleyball team as a middle blocker. Over the summer of 2023, I continued to work in Dr. Ganjyal’s lab under Elizabeth. I assisted with her research on alternative grains in baked goods and was an author on her Value-Added Pancakes paper that she published in the Cereal Chemistry Associations Journal.
During my junior year, I continued to do research in Dr. Ganjyal’s food processing lab and worked under Josh Bernin. I helped Josh with his research on direct expansion of pea and mung bean plant-based proteins. Then, in the summer of 2024, I worked at Pike Place in Seattle at a cultured gelato shop called Hellenika. We made yogurt with the family’s secret culture, then incorporated it into the gelato base. I had lot of fun with product development, labeling and filling pints, eating gelato every day, and meeting other local vendors.
In my fourth year, I became president of the Food Science Club during the spring semester after Steven Verver continued with doing his Masters in Food Science at WSU. I was also a lot more involved in club volleyball and was able to help rebuild the program. We had a lot of new talent, and our program obtained a lot of talent. One of my big passions other than food science and baking at home is volleyball.
Now, for my fifth year, I’m working at Merry Cellars, a local winery. I get to do a lot of the production side of things because I’m really interested in fermentation. I get to crush and press the grapes, then I watch the primary and secondary fermentation processes happen, maintain it, and then barrel or bottle it up once the fermentation is done. I’m also the president of the Product Development Club, and I’m hoping to do competitions, for the American Baking Society, and Dairy Management Corporation. We are currently working with the WA Tree Fruit Research Commission to develop a tea made from excess or low quality fruits and products in Washington State. We hope to sell our product in the coming months!
What drove you to pursue food science?
When I was really young, my mom and I were making blueberry muffins, and it was my first introduction to baking ever. During my childhood she was a representative of Demarle now called Maison Demarle, a company with French beginnings that invented the Silpat baking mat. She would go to these food conventions to meet people in the food industry and sell their silicone food molds from our house. That really sparked my interest into food science, but another part huge inspiration was my uncle. He owned a French Patisserie called Phillips’ Patisserie in San Francisco for about 4-5 years. My mom jokes a lot that I know good desserts, and I love food so much because of the Grand Marnier truffles and macarons that my uncle would feed me when I was 7-8 years old. They are the biggest inspirations for me and how I got interested in food science.
So you’ve worked in a lot of different areas. Is there anything that you’d like to specialize in, or are you keeping your options open for right now?
Right now, I’m keeping my options open. In the lab, I did a lot of research and testing of ingredient functionality, which I really liked applying to product development, but I don’t think I want to specialize in it. I’m really interested in extrusion which is a very niche market. Then there’s fermentation, and I’ve always been interested in wine, cider, or any fermented product. I believe product development is my main focus, though.
What are you hoping to do after you graduate?
I’m trying to stay in the food science realm, but I’m keeping my options open between food science, product development, working for a startup business, or even marketing sales. I’m currently in the process of starting my own business. I’ve thought of a café bakery, but that’s very redundant in the industry right now, but I have some twists. Another thought is opening my own restaurant, and it would be a micro dosing experience with cannabis… I know it’s a lot to take on, but I’m really interested in these fields. With my minor being in Entrepreneurship, I know that I can utilize my knowledge and apply it to starting my own business.
What has been your favorite accomplishment or memory during your time here?
I think my favorite memory from Food Science is being involved in the community and getting to know people through clubs, CAHNRS’ college in general, and then being close with professors and staff. That was one reason why I wanted to come to WSU is because of the community. You can actually talk to your professor and not be like one of four-hundred students in a class.
One accomplishment I am proud of is leading club volleyball and receiving awards. I’ve had a leadership role and received the MVP award every year I’ve played. My first year I played, I was a middle blocker and then last season I was an outside hitter. I was very excited about that! Now I am the President of the Women’s Club Volleyball team and play as an outside hitter.
What’s something you wish more people knew about food science?
Yes, it’s a lot of science, like chemistry, physics, and microbiology, but people don’t know how versatile the major is. Once you have your degree, you can go into anything food related. You can go into marketing, culinary arts, food production, quality assurance, sensory evaluation, product development, work for the government, and so much more. There’s just so many aspects, which can also make it tricky because as a food science student, it’s hard to narrow down what exactly you want to do.
With your involvement with a lot of different leadership opportunities, what part of those experiences have been the most rewarding or valuable to you?
I would say networking and making connection is the most rewarding. Making a family at school while you’re here is super important, especially since I was an out of state student. I was able to find opportunities and then network with various people on a personal and professional level. I think that’s the biggest skill that you can give yourself, which is reaching out. Yes, it’ll be scary, but also, what do you have to lose?
Do you have any advice for high school students or for anyone interested in an undergraduate degree in Food Science?
For high schoolers, the biggest thing is to network as much as you can, keep building the relationships you currently have, and put yourself out there. Reach out to your old teachers and update them on what you’re up to. Even if you weren’t close to your teacher, they like to hear from their students. Also, coming into college, you have to broaden your perspective and have an open mindset. You’re going to learn a lot, fail a lot, and make mistakes, but that’s how you learn.
For food science students, definitely take advantage of the networking opportunities that we offer. We have the CAHNRS Science and Resource Fair, Industry Expo, and WSU Expo. You never know who you’re going to meet and most of them are free to attend, so why not go? And why not show up to a random club meeting too?
Any parting words?
Your advisor is your best friend and biggest resource that you have. Go to Mariana if you have any questions!