FRANCELIA MEDINA ’24
FRANCELIA MEDINA ’24 AND N EVA COCHRAN, M.S. ’78 Recipient and donor of the Neva Cochran Endowed Scholarship in Nutrition MY SCHOLARSHIP MATTERS Advocating Healthy Habits Scholarship recipient Francelia Medina ’24 plans to promote weight inclusivity WHEN NUTRITION communications consultant Neva Cochran ’78 reviewed Francelia Medina ’24’s application essay after she was selected for the nutrition scholarship bearing her name, she was impressed with her work regarding the accessibility of canned food as a healthy option for people who can’t afford fresh produce. Medina’s evidencebased approach impressed the registered dietitian nutritionist who created the Neva Cochran Endowed Scholarship in Nutrition in 2020 to ease the financial burden of graduate school and to offer stipends for dietetic internships to master’s degree students. She has since expanded her giving to include a million planned gift through her estate, supporting additional scholarships and faculty research. Receiving the scholarship not only reduced Medina’s debt but also bolstered her confidence to complete her degree as she struggled with a demanding workload. “It helps encourage students like me to keep pursuing my dreams,” she says. TWU’s program appealed to Medina because “the curriculum is comprehensive, immersive and challenging. I am gaining a great depth of knowledge, which will sharpen my skills as a future clinician,” she says. After completing an internship at Houston’s Michael E. DeBakey VA Medical Center, Medina plans to become a registered dietitian nutritionist specializing in eating disorders, with the goal of opening a practice emphasizing weight inclusivity for all people. “People’s overall health has a much better chance of improving once shame is lessened and, ideally, removed altogether,” says Medina. 22 TEXAS WOMAN’S
FLAVOR CHEMISTRY Texas Woman’s recent creations include sweeter watermelon juice, tastier cucumbers and hydroponically grown lettuce. DID YOU KNOW? A MATTER OF TASTE Nation’s only flavor chemistry focused food science program Boldly go Learn how you can support TWU colleges and programs at advancement@twu.edu XIAOFEN DU has a taste for excellence. An assistant professor in the Department of Nutrition and Food Sciences, Du is one of the few flavor chemists in Texas. As head of Texas Woman’s flavor chemistry program, she breaks down the chemical structure of foods. What is the goal? To understand flavors at the molecular level and concoct artificial flavors for more palatable foods. Her recent creations include sweeter watermelon juice, tastier cucumbers and hydroponically grown lettuce, and richer flavors for sugar-reduced beverages. “I’m very proud to have helped build this program,” says Du of the nation’s only food science program that focuses on flavor chemistry. “It’s been incredibly popular with students,” she adds. Du, who earned her Ph.D. from Oregon State University, arrived at TWU six years ago when the flavor chemistry program was founded. Not only has she been awarded research grants from the U.S. Department of Agriculture, but she has also received funds from nearly a dozen leading food industry companies including Firmenich, the world’s largest privately owned fragrance and taste company. Other supporters include Century Snacks, Simple Foods, Scifi Foods, Brianna Salad Dressings and Truco Enterprises (the parent company of On the Border). A prolific and well-funded researcher, she has published more than 20 papers in the last two years. TEXAS WOMAN’S 23
