New PhD student joins the Mitchell Lab

Lily Franklin and Dr. Alyson Mitchell

Lillian Franklin joined the Mitchell lab this quarter. 

Franklin is studying the development of rancidity in California Almonds and trying to link chemical markers of rancidity with sensory perception. 

She is working with UCD alumna Dawn Chapman at the National Foods Lab, Brian Dunning at Blue Diamond Almonds, and is supported by the California Almond Board.

Welcome Lillian!