Elena Camacho ’28 (CAHNR) is putting the knowledge and skills she’s developed as a nutritional sciences major to work this summer as an intern at PURIS.
PURIS is a food company focused on plant-based protein. It produces pea protein and non-GMO soybeans as both finished consumer products like beverages and snacks as well as ingredients for preparation in recipes.
Camacho says PURIS’ plant-based mission, as well as its location close to home in Iowa, made the internship opportunity especially appealing. PURIS CEO Tyler Lorenzen ’08 (BUS) is a UConn alum.
“PURIS focus on plant-based innovation was particularly appealing to me because it offered exposure to a unique area of the food industry that I had not previously explored,” Camacho says. “I was really intrigued by the work PURIS was doing,”
This summer, Camacho has been working on recipe and ingredient development, and analytical testing of PURIS pea protein, helping evaluate its performance across a variety of food applications, including products such as ice cream that incorporates PURIS pea protein.
This process involves assessing a product’s flavor and texture profile to ensure it will be appealing to consumers and stable as a product.
“It’s really important because when it comes to taste and flavor, we really want it to have that smooth texture, clean taste, and no unpleasant aftertaste or mouthfeel,” Camacho says.
Camacho says she values the active nature of the internship, which rarely has her sitting at a desk all day.
“I’m conducting research and working on recipe development projects,” Camacho says. “But then I’m also on my feet. I am able to work in both the lab and kitchen applying what I’ve learned, and gaining hands on experience with product development. You get that mix – it’s the best of both worlds.”
This internship has opened Camacho up to the food science side of nutritional sciences, which she has not yet had a chance to study in her coursework.
“I never really saw the food science side of things,” Camacho says. “This [internship] showed me how different enzymes interact with proteins and influence their functional properties … to be able to take that knowledge and apply it to different food products, and understand how it affects texture, flavor, and overall product performance, has been incredibly valuable.”
As part of her internship, Camacho had the opportunity to tour PURIS’ plant in Dawson, Minn.
“It was super interesting to be able to go up and visit the Dawson facility. Being able to tour the plant provided me with valuable insight into the manufacturing process and helped me better understand how the ingredients we work with are made,” Camacho says.
Camacho is interested in a career in dietetics after graduation. She says her experience in recipe development this summer at PURIS could help her in the future.
“Since I want to work with younger kids, I think that this could help me because kids are very picky,” Camacho says. “They don’t really want to try anything new, and you have to be able to work with their tastebuds. This internship has showed me how product formulation can help make nutritious foods more appealing while still providing the nutrients children need.”
This work relates to CAHNR’s Strategic Vision area focused on Enhancing Health and Well-Being Locally, Nationally, and Globally.
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