Graduate students conduct food safety research abroad with NSF grants

UNIVERSITY PARK, Pa. — Two graduate students in Penn State’s College of Agricultural Sciences traveled abroad and gained experience in food safety research over the summer thanks to funding from the U.S. National Science Foundation (NSF).

Zilfa Irakoze, of Rwanda, conducted research on fungal contamination in food crops and sustainable biocontrol strategies during her trip to the Ivory Coast. At the same time, Auja Bywater, of State College, studied food safety in controlled-environment agriculture on the Galápagos Islands.

Both are dual title doctoral degree candidates in food science and in international agriculture and development (INTAD).

The trips were funded by the NSF Innovations in Graduate Education program, which supports innovative research to improve STEM graduate education and the effectiveness of interventions and policies.

“The program provided Zilfa with a unique opportunity that combined her graduate research with studying ancestral practices in the Ivory Coast,” said Josephine Wee, associate professor of food science, in whose food mycology lab Irakoze studies. “She looked at traditional aromatic plants used to prevent fungal contamination of stored grains.”

Wee added that Irakoze’s work supported an existing collaboration with Elisee Kporou, a former Fulbright Fellow who worked in Wee’s lab as a visiting scholar in 2023. Now a professor at Université Jean Lorougnon Guédé in Daloa, Ivory Coast, Kporou’s research helped inspire Irakoze’s project. He also supported her work by helping her get settled, connect with local farmers and plan aspects of the research process.

Irakoze said that one of her goals was to document and scientifically validate ancestral knowledge on the use of native plants to protect grains from mold contamination.

“One of the biggest risks, and missed opportunities for sustainable food safety, is losing all of this knowledge because it is not being documented,” she said.

Irakoze worked with farmers to assess their awareness of fungal and mold contamination and identify which plants they relied on for grain storage protection. She then documented the practices and plants used prior to laboratory testing. All tested native plants used by farmers exhibited some antifungal properties.

Additionally, Irakoze created and hosted an extension course for presidents of 15 local agricultural cooperatives.

“After my initial needs assessment with farmers, it was crucial for me to follow up with the course to help fill the knowledge gap around mold contaminations of food,” she said. “Seeing the farmers’ enthusiasm to learn, combined with an 80% average in the post-course knowledge assessment, was the highlight of the trip. It affirmed my belief that the most impactful science is rooted in understanding beneficiaries’ needs and strengthened by sharing knowledge back with them.”

Irakoze emphasized the role of interdisciplinary research and collaborations fostered by the college, the INTAD program and the Department of Food Science in her research and career aspirations.

“Working with Dr. Kporou made the whole process go smoothly,” she said.

With a similar focus on food safety, Bywater worked with hydroponic farmers in the Galápagos Islands. She conducted water-quality assessments on hydroponic and soil-based farms and evaluated microbial water quality.

Bywater also interviewed farmers to learn how they manage water use and crops while balancing agricultural production with conservation. She collaborated with the Charles Darwin Foundation, a science and conservation organization in the archipelago.

“I surveyed the farmers to understand their unique needs living in such a diverse place,” Bywater said. “It was fascinating to see what innovations farmers implemented to feed their communities while still protecting their unique geographical region.”

One of Bywater’s most significant takeaways from the research trip was that anything can be accomplished with a bit of creativity and collaboration.

“The lab I used didn’t have an incubator, but I found a group called Public Invention that was building a portable one for field research,” she said. “I collaborated with them to use the incubator, which allowed me to do my testing while providing them with useful data on the incubator.”

Jasna Kovac, Lester Earl and Veronica Casida Career Development Professor of Food Safety and associate professor of food science, is Bywater’s adviser.

“Auja represents the best of Penn State, combining scientific excellence with global engagement,” Kovac said. “Her work in the Galápagos addresses a critical link between sustainability and food safety. This research is vital for growers who depend on clean water to produce safe crops.”

After returning to Penn State, Bywater used research from her trip to develop an introductory-level online module on soilless farming. Bywater said that the College of Agricultural Sciences has been instrumental in supporting the trip and her career goals. She also acknowledged principal investigators on the NSF grants for their assistance: Rachel Brennan, former professor of civil and environmental engineering at Penn State, and Meng Wang, associate professor of environmental systems engineering; Kovac and food science professors Kerry Kaylegian and Catherine Cutter; and Carter Hunt, environmental anthropologist and associate professor.

“It was incredible to work with so many passionate people,” she said. “This experience instilled in me the importance of collaboration and community.”