Ashley Ohstrom
Food Science Graduate Student
-
426 Food Science
University Park, PA - She/Her
- ako5205@psu.edu
- 315-766-7374
Research Summary
Characterizing the unique microbiomes of sourdough starter cultures to investigate microbial activity and enzymes that can hydrolyze gluten during bread fermentation.
Huck Affiliations
Links
News Articles Featuring Ashley Ohstrom
Feb 10, 2025
Sustainable Labs Program increases participant engagement, welcomes new labs
Two upcoming virtual sessions will cover how labs can learn more and join next year’s cohort.
Full Article
Jan 10, 2025
College of Ag Sciences graduate students receive research grant awards
Thirteen graduate students in Penn State’s College of Agricultural Sciences received research grants recently awarded by the Northeast Sustainable Agriculture Research and Education (SARE) program, organized by the U.S. Department of Agriculture.
Full Article
Dec 09, 2024
The stories that defined 2024 for the One Health Microbiome Center at Penn State
The One Health Microbiome Center has grown, and 2024’s most popular articles below highlight the determination and innovative research by Center members in the gut microbiome, nutritional sciences, food science and agriculture, in addition to headlines featuring partnerships and internships paving the way for future success.
Full Article
Dec 07, 2023
Sourdough may be the key to better gluten-free bread
Sourdough may be a gamechanger for those with dietary restrictions towards gluten
Full Article