College of Agriculture & Natural Resources Department of Food Science and Human Nutrition

Cora Garling has a simple piece of advice for students starting college: say yes.

Say yes to the club meeting where you don't know anyone. Say yes to the research opportunity that feels intimidating. Say yes to the leadership position you never saw yourself pursuing.

You never know what might come from it.

For Garling, a senior majoring in food science in Michigan State University's Department of Food Science and Human Nutrition, many of the friendships and opportunities that shaped her college career began with a willingness to try something new.

"I advocate for students not to say no to stuff without considering its potential," she said. "Anytime that you get an opportunity, you might not understand what it's an opportunity for, but take it because something good could come out of it."

That mindset has guided her throughout her time at MSU, shaping how she approaches new people, challenges and unfamiliar experiences.

Finding a place to belong

When Garling came to MSU from West Chicago, Illinois, she already knew she wanted to study food science. A lifelong baker with a love for chemistry, she had spent time researching food science programs and was drawn to MSU for its academic reputation and welcoming campus.

Still, like many students, adjusting to college life came with challenges. Garling arrived on campus without any friends from high school and found herself navigating a new environment largely on her own.

"My freshman year was pretty rough, just not knowing anybody," she said. "I was kind of starting from scratch."

Instead of retreating, she put herself out there.

Through undergraduate research, she began building connections within the department while gaining firsthand experience with scientific inquiry. After spending her first year in a sustainability-focused lab, she joined the Sensory Evaluation Laboratory led by Emily Mayhew, Ph.D., assistant professor in the Department of Food Science and Human Nutrition.

Working alongside graduate students and contributing to ongoing research gave Garling a clearer understanding of what graduate school and scientific research could involve. Her coursework complemented that research, helping her connect what she was learning in the classroom with how food science is applied in the field.

Together, those experiences strengthened her knowledge of food science and gave her a clearer sense of where she could contribute to the field.

Stepping outside her comfort zone

Research helped Garling find her footing academically. As she became more comfortable at MSU, she also began looking for ways to build community beyond her research and coursework.

She joined choir, participated in band, explored new activities and became involved in a church group. Those experiences introduced her to new communities and friendships, gradually transforming a large university into a place that felt like home.

"I had probably six different clubs on my resume at one point," Garling said. "Now I've narrowed it down to the ones where I've found my place and feel like I belong."

That growing sense of belonging also gave Garling the confidence to take on leadership roles. Today, she serves as co-president of the Food Science Club, a position she never imagined herself pursuing when she first arrived on campus. She also helped restart MSU's Food Science College Bowl team, which earned a third-place finish at a regional competition in March 2026.

Both experiences strengthened her connections within the department while pushing her to take on new responsibilities.

"A couple of years ago, I would never want to be a president," Garling said. "I would never want to be the one in front. But doing those things and having friends in those areas has made me bolder."

Her experiences have also extended into the food industry. Her internship with Winland Foods has provided another opportunity to apply concepts from her coursework in a professional setting while gaining a firsthand look at what a career in food science could entail.

Looking ahead

After graduating a year early, Garling plans to pursue a master's degree before beginning her career as a food scientist. Her experiences at MSU, including her internship, have helped clarify that path and given her a better sense of what she wants to pursue professionally.

But when she reflects on her time at MSU, it is not a single class, club or opportunity that stands out most.

Instead, it is the cumulative result of saying yes, meeting new people and embracing experiences that initially felt uncertain.

One of her closest friendships, she recalls, began with an opportunity she almost skipped entirely.

"I didn't really want to do it, but I did it anyway," Garling said of a summer program where she met another food science student who would later become one of her best friends.

For Garling, the experience is a reminder that growth often begins with stepping into the unknown.

And sometimes, all it takes is saying yes.