Haylee Dussault was a part of the first class of students in the Master of Public Heath Dietetics program. Shortly after graduation, she passed the registered dietitian exam and landed her dream job.
Before Aaron Stella graduated from the medical laboratory science program, he had more job offers than he knew what to do with.
The Medical Lab Science program helped Michael McCormack use his problem-solving skills to land a job learning how diseases occur.
José Archila Quezada found support and a network of friends in the MAGIC program, which helps students from underrepresented groups pursue medical school.
Ellen Panetto was always interested in anatomy and how the body works, but wasn't sure exactly what area she wanted to work in. Her clinical rotation experiences led to her decision to pursue a career as a pathologists' assistant.
Nutritional science major Catherine York seems to excel in all that she does.
Once Michelle Palladino started taking courses in nutrition as an undergraduate, she knew right away that she wanted a career in the field of nutrition and dietetics.
Nicolas Troisi gained extensive experience from his clinical lab rotations and landed a full-time job as a medical laboratory scientist at Winchester Hospital. He started in April, before he even graduated.
Katie McGourty took advantage of UML's Bachelor’s-to-Master’s program and completed her master’s in one year. She landed a job with Pfizer Inc. in the inflammation and immunology department before she graduated.
After working with Alzheimer’s patients while in high school, Bryanna Ippolito is pursuing her bachelor's in nutritional science and developed a program for students who someday may be working with Alzheimer’s patients to understand what it’s like to live with the disease.
Lindsey Roberts worked her way through the clinical laboratory science program and a master’s degree, too. Now she’s the laboratory supervisor at Lowell Community Health Center.
Mindasari Daniar's upbringing in Indonesia inspired her to study nutrition. She now works at Massachusetts General Hospital in the Neonatal Intensive Care Unit and is pursing her Master of Public Health degree.
Kyle Mehan began researching nutrition when trying to heal his own injuries. Now he promotes a plant-based diet.
When Brent Shell arrived at UMass Lowell as a lecturer of anatomy and biology, he also took on the role of managing the Student Resource Center and worked as an advisor for the Health Education Academic Living Learning (HEALL).
Prof. Katherine L. Tucker has turned her early roots in food and nutrition into a research career. At UMass Lowell, she leads the Center for Population Health and Health Disparities, tackling the problems of nutrition in our society head on.