Gabby is a third-year Ph.D. student and is an Illinois native! She earned her B.S. in Food Science with a minor in Microbiology from Penn State University in 2020, where she also worked in a food microbiology laboratory for 2 academic years. She worked for two years as a Food Safety Scientist before starting graduate school in Summer 2022.

She previously worked on studying changes in the microbial quality of milk contaminated with a fast-growing spoilage bacterium in a simulated, non-temperature-controlled share table in K-12 school cafeterias. Currently, she is working on developing a flexible supply chain risk model for produce systems, with the targeted outcome of comparing the tradeoffs of different food safety practices.

Her hobbies include: training for and running marathons, trying new recipes, yoga, and taking long walks with her dog, Bella.