04/08/2026
Meet Victoria Lopez, a Master's student in Food Science, and she's using tiny microbes to unlock big nutritional potential!
Victoria is wrapping up her thesis on adding value to sorghum — a resilient and vital Kansas crop — through fermentation. Using microbial strategies tailored to specific varieties, her work aims to expand sorghum's use in human food and improve its digestibility. "It’s incredibly rewarding to contribute to developing sustainable, science-based solutions for global nutrition," Lopez noted.
If Lopez had to explain her research to a 5th grader, she would say: "I use tiny, helpful microbes — kind of like the ones in yogurt — to ferment the grain. This process acts like a magic key that unlocks the protein and vitamins, making them easier for our bodies to use."
Victoria's journey at K-State actually started as an undergraduate intern. She fell in love with the campus, the faculty, and Manhattan so deeply that when the opportunity came to return for her Master's, she didn't think twice.
Her village? Her advisor, Dr. Valentina Trinetta, and her lab family. When she needs to recharge, you'll find her hiking local trails or soaking in the beauty of the K-State Gardens.
Her advice to future grad students? "Graduate school is a marathon, not a sprint. Don't compare your journey to others — your 100% looks different every day, so be kind to yourself, keep asking questions, and remember: you are here to learn, not to be perfect."
We're so grateful for you, Victoria! 💜 Happy Graduate Student Appreciation Week!
