Bianca Mojica is a freshman majoring in Food Science and Technology at UC Davis. She has always had a passion for food, flavor, and baking, establishing an interest in the product development and sensory science elements of the field. For a previous capstone project, Bianca developed a recipe for vegan and nut-free macarons and started a small subscription-based business around her Minnesota high school using the product. With this project, she was able to play around with flavors representing the Filipino upbringing that initiated her love for food as a child, as well as gather data regarding which flavors were enjoyed the most and least among Minnesotan customers. Working in the Delarue Lab gives Bianca the opportunity to learn more about sensory perspectives and gain lab experience that will help to shape her career moving forward.