Ashley Ohstrom:
'Sourdough Scientist'
About Me
I am a Dual-Title Ph.D. Candidate in Food Science and Microbiome Sciences at Penn State researching sourdough microbiomes. My path to sourdough science started with a fascination for fermentation and the idea that invisible communities of microbes could transform simple ingredients into something complex, delicious, and alive.
Outside the lab, I bring that fascination into my kitchen. I bake sourdough, experiment with fermented and pickled creations, and am always exploring new culinary techniques. Whether at the bench or the counter, I'm driven by the same question: what are the microbes doing, and how does it change the food we consume?
Education
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Ph.D. Candidate in Food Science & Microbiome Sciences, Penn State (Anticipated Summer 2027)
Dissertation: From Starter to Slice: Characterizing Sourdough Microbiomes and Their Impact on Bread Quality
Advisors: Dr. Josephine Wee & Dr. Jasna Kovac
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B.S. in Food Science, Penn State (December 2022)
Research: Evaluation of Kluyveromyces spp. for Conversion of Lactose in different types of Whey from Dairy Processing Waste into Ethanol
Advisor: Dr. Josephine Wee
Experience
My path through science has taken me from bench to brewery to international biotech, and I've learned something meaningful at every stop. As an undergraduate, I designed and funded my own research project converting dairy waste into biofuel, which led to my first first-author publication and confirmed that independent, curiosity-driven science was where I belonged. That same curiosity now drives my PhD work on sourdough microbiomes at Penn State.
Along the way I've worked as a brewing intern and bakery assistant, which gave me an intuitive feel for fermentation before I ever studied it formally. I spent a summer at QIAGEN headquarters in Hilden, Germany, optimizing microbiome products alongside industry scientists, an experience that showed me how academic research translates into scalable, real-world tools.
I'm also deeply committed to sharing science beyond the lab. I've taught undergraduate food microbiology and chemistry labs, mentored students through formal research programs, and designed workshops on sourdough microbiomes, food mycology, and bioinformatics.
