Convocation 2026: Laura López Aldana, MSc in Food Science and Technology

Image of Laura López Aldana

For Laura López Aldana, the journey to the convocation stage began with a simple love for food and a curiosity about the science behind it. Originally considering a career in culinary arts, she discovered that the U of A’s top tier Food Science graduate program in the Department of Agricultural, Food & Nutritional Science offered a way to blend her creative passions with rigorous research. 

From Colombia to Edmonton, Laura’s journey has been defined by a desire to transform abstract ideas into tangible solutions, specifically designed to improve the lives of those navigating complex dietary challenges. This includes her groundbreaking work to address the needs of individuals with swallowing difficulties (dysphasia) using 3D food printing to enhance the visual appeal of meals, and her research on optimizing flavours to stimulate the swallowing reflex — a project she showcased during her Three Minute Thesis 3MT presentation. 

In 2024, her innovative research earned her a spot as an Institute of Food Technologists Student Association (IFTSA) finalist in the sensory and consumer science division oral competition.

Stepping outside her comfort zone has become a hallmark of Laura’s time at the U of A. Though she originally came for the educational opportunities of the food science program, she leaves having discovered a hidden talent for public speaking and scientific outreach.

Congratulations Laura!

Where were you born and raised, and why did you choose the U of A?
I was born in Colombia and moved to Canada in 2011. Since then, I have lived in Edmonton. I originally planned to study culinary arts, but after speaking with a recruiter, I learned more about food science and realized it combined many of my interests. When I heard that the University of Alberta had one of the top food science programs in Canada, I was immediately drawn to it. After completing a research project during my undergraduate degree with one of my current supervisors, Dr. Wendy Wismer, I knew I wanted to pursue graduate studies here.

What drew you to study this subject?
I have always had a passion for food, from competing in culinary competitions to appearing on the Food Network Canada. At the same time, I developed a love for science in high school. Food science felt like the perfect combination of both. 

What was your favourite memory from your time as a student?
While it is very hard to narrow it down to one memory, competing in the Three Minute Thesis 3MT competition (on Umami: Using Deliciousness to Unlock Easier Swallowing) was one of my favourite experiences. It pushed me outside my comfort zone and helped me realize I have a talent for public speaking, as well as how much support I have from my peers, faculty and department, all of which I am extremely grateful for. Thanks to the competition, I had the chance to present my 3MT at the Quaecumque Vera Honour Society (QVHS) annual luncheon, where I was very lucky to meet some of the university’s kind donors and hear fascinating stories about the U of A and its people over the years.

Did you take on any leadership or volunteer roles while you were a student? If so, please share your experiences. 
I founded the Institute of Food Technologists (IFT) University of Alberta student chapter while serving as vice-president of the AFNS Graduate Students’ Association. This role allowed me to connect graduate and undergraduate students with the broader food science community through IFT. Together, we organized several events for food science students.

Alongside members of the Nutrition and Food Science Students’ Association (NUFSSA), I also helped host the university’s first College Bowl, a food science quiz competition that has since become an annual event. I also helped organize the regional competition hosted at the U of A alongside my supervisor, Dr. Marleny Saldaña. In addition, I coached our College Bowl team as they competed against universities across Canada and the United States.

I also loved sharing my passion for food science and 3D food printing through outreach events such as Open House and alumni events. Another key experience was serving as the NUFS 450 (Food Product Development) teaching assistant, which became one of the highlights of my graduate experience. I met so many amazing and creative students and enjoyed helping them turn their ideas into real products.

Did you face any significant challenges while you were a student, and if so, how did you respond?
One of my biggest challenges was learning that it is okay to take breaks. I often took on too many responsibilities at once, and over time, I realized that stepping back and giving myself time to recharge was essential to both my productivity and well-being. Spending time on my hobbies helped me maintain a balance throughout my degree.

Graduate school also pushed me to grow as a scientific writer, which was one of my biggest challenges. Thankfully, my supervisors, Wendy Wismer and Marleny Saldaña, were incredibly supportive throughout the process and helped guide me every step of the way. Putting trust in their mentorship made the experience much smoother and provided lessons I will carry with me moving forward.

Any advice for someone currently in, or considering, a graduate degree in food science and technology?
Enjoy the experience and put yourself out there. Graduate school is not only about research, but also about building connections and learning from others. Getting involved with conferences, competitions, and student organizations can make the experience incredibly rewarding.

Do you have any plans to celebrate your convocation?
I plan to celebrate like any good food scientist: with plenty of good food.

Lastly, what’s next for you?
I hope to pursue a PhD in Food Science and Technology. You could say I’ve been bitten by the research bug.