Class of 2025: Liv Huselton turns food science into flavorful innovation
An Outstanding Senior in the Department of Food Science and Technology, Huselton blends research, service, and leadership to launch her career in product development at The Hershey Company.
Name: Liv Huselton
Hometown: Raleigh, North Carolina
College: College of Agriculture and Life Sciences
Major: Food Science and Technology
What are your plans after graduation?
I’m excited to be starting as a research and development scientist for Salty Snack Product Development at The Hershey Company in Hershey, Pennsylvania. In the future, I hope to continue working in product development for a major food company.
What’s been the best thing about your major?
The best part has been the hands-on learning and the tight-knit, supportive community. CALS is full of smart, kind, passionate people who are driven to make their world better. I’ve been able to form close relationships with professors and classmates and take advantage of opportunities like undergraduate research and study abroad.
What hands-on research and industry experiences shaped your path?
I’ve been involved in undergraduate research throughout my college career. I started out studying fats using gas and liquid chromatography, then contributed to a project on metabolic processes in plastic-degrading worms that were sent to the International Space Station. I also tested the health claims of apple cider vinegar gummies.
Later, I explored the Extension side of food science through research on food safety education barriers among underserved producers in Virginia. That project allowed me to combine my passion for science and service — I even got to present it at a poster competition and publish in a food safety journal. I also partnered with a small business to conduct shelf-life testing and offer recommendations.
In the summer of 2024, I interned at The Hershey Company, developing prototypes for a focus group to evaluate a potential product launch. It was my first real experience in the industry, and it helped me apply everything I’d learned in class to real-world product development.
What study abroad opportunities did you have?
In January 2025, I studied abroad in South Africa with Dr. Ozzie Abaye. This service-learning program focused on global agriculture and food security. During the fall semester, I worked with a group to support a South African farmer who used his garden to provide food for a local school. It was one of the most memorable and eye-opening experiences of my college career. It gave me a new perspective on food systems and showed me how food science can have a powerful global impact.
What extracurricular activities and leadership roles were most meaningful to you?
I’ve been a CALS ambassador since my freshman year. I joined because I remembered how impactful the ambassadors were when I was deciding on Virginia Tech, and I wanted to offer that same support to others. Through this role, I’ve grown my public speaking and networking skills and contributed to several committees.
I also served as treasurer and co-president of the Food Science Club, where I helped plan social events, connect with industry partners, and organize volunteer efforts. It was a great way to build community and develop skills in organization, communication, and leadership.
What’s your favorite memory or most fulfilling experience at Virginia Tech?
The best thing I’ve done is simply saying “yes” and getting involved. Coming to Virginia Tech as an out-of-state freshman, I was nervous about making friends. But through classes, clubs, and our college, I’ve found the most incredible people who have supported and helped create memories I’ll never forget.
How did scholarships or financial aid impact your education?
Scholarships and financial aid made a huge difference. They allowed me to focus more on academics and leadership opportunities instead of working extra hours — and made it possible for me to study abroad, which was one of the most transformative experiences of my college career.