Ariel is currently a Ph.D. candidate in food science at Cornell University as a Presidential Life Sciences Fellow. Her research focuses on a farm-to-table approach to ensure safer, more wholesome food. During Ariel’s time at the University of Tennessee, she combined her passion for food and her interests in biology and chemistry into a food science major with a music performance minor. As a sophomore, Ariel received the Barry M. Goldwater Scholarship, a national award for research excellence. Ariel interned for three summers with Kraft Foods in Research and Development in Chicago, IL. She was also involved in the artistic community of Knoxville. She served as one of two student trustees on the Knoxville Opera Board of Directors, played in the University of Tennessee’s Symphony Orchestra, and taught viola to at-risk students at the Joy of Music School. As a senior, Ariel was recognized as a Torchbearer, the highest honor for graduating students at UT.