Sofia Lara-Ramos amongst her research samples in Dr. Pillai’s lab. Her research involves harnessing eBeam technology to address food allergens.

As a Texas A&M Corpus Christi senior majoring in chemistry and minoring in math, Sofia Lara-Ramos chose a final project related to food science, focusing on milk proteins in processed foods. This project sparked her interest in Food Chemistry, leading her to discover the Department of Food Science and Technology at Texas A&M in College Station, where she continued her journey.

Now Sofia Lara-Ramos is a student in the department pursuing her Ph.D. , working at the National Center for Electron Beam Research, NCEBR, under the mentorship of Dr. Suresh Pillai. We asked her about herself and her food science journey.

The eBeam team at the 2024 Hands-On Electron Beam Workshop. Lara-Ramos in the foreground. In the background from left to right are Janet Davis, Katherine Daugherty, Sofia Lara, Ann Vigil, Samruddi Satishkumar, Lexi Eichenberger, and Dr. Dany Mulyana.

What instructor influenced you most during your time at TAMU?

The most influential instructor during my time at TAMU has been my advisor, Dr. Suresh Pillai. If you say electron beam, everyone immediately thinks of him and his work as the director of the National Center for Electron Beam Research. He has significantly shaped my professional development through being an excellent mentor who has encouraged me to seize opportunities, participate in conferences and step out of my comfort zone.

When asked about Sofia, Dr. Pillai said "I am fortunate to have recruited Sofia, first to the dosimetry lab at NCEBR and now to my research program as a Ph.D. student. She is a fast learner and a gifted researcher whose work will undoubtedly unlock new possibilities for utilizing eBeam technology in food processing."

According to Pillai, Lara-Ramos embodies the term “renaissance woman”—an expert eBeam dosimetrist, a skilled food scientist and a talented social media communicator.

Suresh Pillai

Professor and Associate Department Head

What lessons did you learn that have been/could be applied to your development or success?

For the past three years, I’ve been working at the dosimetry laboratory at the NCEBR as an expert dosimetrist, specializing in both high and low electron beam energy.  Working there has provided me with invaluable experience in industry-related problem solving and client communication.

While my undergraduate studies were primarily focused on chemistry, my career path gradually led me toward food science. This transition wasn’t abrupt and it grew during my time as an undergrad, when  I got some professional experiences in the field. My experience at the eBeam center was key in deepening my understanding of food processing applications and the science behind it.

Did you face any challenges during your studies and how did you overcome them?

I feel that mental health is often not discussed enough, and the stress of pursuing a graduate degree can bring many challenges: a loss of motivation, feelings of stress and pressure, and more. It’s important to know that overcoming these obstacles is possible with the support of a strong network, effective time management techniques and, if necessary, professional help.

How do you plan to apply your acquired knowledge and skill set? 

I plan to continue working in the electron beam field, specifically in the area of research and development. My experience working at the NCEBR and doctoral research will be the foundation of my future endeavors. Recently, I attended the International Symposium on Food Safety and Control 2024 in Vienna, Austria, where I presented my research on “An Attenuation Study for Optimizing Low Dose Delivery using 10-MeV Electron Beam for Food Processing Applications.” The symposium provided an exceptional platform for exchanging knowledge, engaging with leading experts and exploring the latest advancements in food safety and control. I always welcome the opportunity to share knowledge on electron beam technology and its applications in food processing. However, I am open to any other  opportunities in the food  industry.

A little bit about yourself

I was born in McAllen, Texas, but lived in Mexico until I started high school and moved to the USA. My family still lives in Mexico, and I love visiting them whenever I can. In my free time, I enjoy running, reading, exploring antique stores and taking nature walks. Since my undergraduate days, I’ve been involved in social media administration. I managed the new student campaigns at Texas A&M Corpus Christi and currently oversee content and event campaigns for the NCEBR.

What is some advice you would give others considering going into your field or course of study?

I’d advise gaining work experience or volunteering in your field. Explore different work options within your area of study because you might discover your true passion. Despite not having an undergraduate degree specifically in food science, my solid foundation in chemistry and the practical experience I gained through my work enabled me to bridge the gap. If you are coming from another field, don’t be afraid to transition into food science. 

Finally, be kind to yourself. You spend most of your time in your head so make it a nice place to be in!