Miller Lab Members – Miller Food Microbiology Lab

PhD Students

Xifan Xie (2019-present) zifanxie@illinois.edu

co-advised by Dr. Jin

B.S. in Applied Bioscience – Zhejiang University (China)

Research: LAB genome editing and application

Favorite fermented food: yogurt

Jiaxuan Li (2021-present) jl129@illinois.edu

B.E. in Food Science and Engineering – Hebei Agricultural University (China); M.S. in Food Science and Human Nutrition – UIUC

Research: Health benefits of broccoli, specifically microbial metabolism of glucosinolates

Favorite fermented food: yogurt

Karson Hilgendorf (2023-present) karsonh2@illinois.edu

co-advised by Dr. Jin

B.S. in Biochemistry – Wisconsin Lutheran College

Research: genetic engineering in LAB

Favorite fermented food: sourdough bread

Deven Madhani (2023-present) devenpm2@illinois.edu

co-advised by Dr. Jin

B.S. in Food Science and Human Nutrition – UIUC; M.S. in Systems Management – UIUC

Research: food product development

Favorite fermented food: any cheese

Fan Yang (2023-present) fy17@illinois.edu

B.E. in Food Science and Engineering – Northwest A&F University (China); B.S. in Food Science and Technology – University of Nebraska-Lincoln; M.S. in Food Science and Technology – University of Nebraska-Lincoln

Research: dietary brassica effects on gut microbes and their metabolites

Favorite fermented food: yogurt

Master’s Students

B.S. in Food Science & Technology – Zamorano University (Honduras)

Adriana Velesquez Galeas (2022-present) adrianav@illinois.edu

Research: Lactic acid bacteria in fermentation, bacterial metabolites

Favorite fermented food: yogurt

Undergraduate Students

Christine Lee (2023-present)

Working toward her B.S. in Food Science and Human Nutrition

Research: working with Adriana to investigate spoilage of yogurt (growth of mold, yeast, and bacteria)

Favorite fermented food: kimchi

Madeline Shick (2024-present)

Working toward her B.S. in Food Science and Human Nurtition

Research: working with Karson on precision fermentation and genetic engineering tools in LAB

Favorite fermented food: natto, but sourdough bread is a close second

Lab Staff

Molly Black (2023-present) mblack1@illinois.edu

Molly has worked on campus since 1996 for many labs in the Department of Food Science and Human Nutrition. Currently, she helps with ordering, safety protocols, equipment maintenance, and helping students with their projects.