“Few people have heard of food science, but it impacts every part of food ‘from the farmer’s gate to your dinner plate,’” Voss said. “In high school, I became increasingly curious about food ingredient labels, even choosing to write an English 3 report on high fructose corn syrup.”

Her initial food science class at Madison only caused Voss’s passion to grow, and her path made perfect sense from there on. “While I always enjoyed the general science classes, food science allowed me to apply these basic principles from many core disciplines (chemistry, biology, microbiology, engineering, physics) into something practical,” Voss commented. “Questions like ‘Why don’t Oreo cookies become soggy from the filling?’ and ‘Why does mozzarella melt better than cheddar?’ could now be answered from a molecular level. It was exciting, and this curiosity motivated me to continue in my education.”

While at Madison, Voss had the opportunity to partner her work in food science with two things she loves: chocolate and ice cream. “I had the chance to work for companies producing both—with many delicious taste tests. My first food science job was working in the Babcock Dairy Plant on the UW-Madison campus, making the iconic Babcock Ice Cream. I also spent a summer interning for Lindt and Sprungli USA, working with their famous Lindor truffles. Food science is a fun career, and it was great to work on products that make others happy.”

Following her Bachelor of Science degree from Madison, Voss continued her education at Ohio State, where her graduate work focused on food chemistry, particularly studying food colorants.

“My research investigated plant-derived colorants from produce, like berries, to use as alternatives to synthetic colorants. Through my research, I have published eight peer-reviewed articles, a book chapter, and two patents, and I have presented multiple times at national and international meetings.”

Her diligent work and research eventually led to Voss completing her doctoral work and graduating as a Doctor of Philosophy in food science and technology this summer. She will soon start a job as an Innovation Scientist for a large food colorant manufacturer in Saint Louis, MO.

Even after nine years away from Meade Street, Voss still reflects on the blessings she received at FVL. “I’m most thankful for FVL’s teachers and coaches. Through my courses and extracurriculars, they modeled servant leadership and taught me many life lessons which could not have been learned in the classroom. I’m especially thankful to my track and tennis coaches who spent hours of their time coaching me and instilling the values of working hard, setting goals, and finding joy in your work. While I no longer compete athletically, these lessons continue to resonate with me, and some of my favorite high school memories are from our practices and competitions.

“FVL’s mission statement includes ‘preparing teens for lives of service and eternity,’ and I could not describe FVL’s impact on me any better,” Voss continued. “FVL provided me a strong foundation to succeed academically in college and beyond, but it is the positive effect my time at FVL had on my faith and myself as a Christian leader which I’m most thankful for. It is the Christ-centered focus in all areas of the curriculum and extracurriculars which sets FVL apart from other high schools and prepared me for my future regardless of God’s plans for me.”

— Cody Bohl

FVL Mission Advancement Counselor

Thank you for letting
your light shine, Danielle!