Ashley Ohstrom:
'Sourdough Scientist'
About Me
I am a Dual-Title Ph.D. Candidate researching sourdough microbiomes, blending my passion for fermentation, microbiology, and ecology. My work explores how sourdough microbial communities influence food quality, nutrition, and safety, aiming to uncover microbial secrets that can shape the future of food.
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Outside the lab, I bring my love for fermentation to life by baking sourdough bread, experimenting with pickled creations, and exploring new culinary techniques. Whether in the kitchen or at the bench, I’m captivated by the microbes that create the flavors, textures, and qualities of the foods we enjoy.
Education
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Ph.D. Candidate in Food Science & Microbiome Sciences, Penn State (Anticipated Spring 2027)
Dissertation: From Starter to Slice: Characterizing Sourdough Microbiomes and Their Impact on Bread Quality and Nutrition
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
I’ve had the opportunity to explore science from many angles through academia, industry, and community outreach. My academic path began with converting dairy waste into biofuels during my undergraduate research and has led me to my current work: investigating sourdough microbiomes to improve bread quality as part of my PhD.
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I’ve also gained hands-on industry experience as a brewing intern and bakery assistant, roles that strengthened both my technical skills and my ability to communicate science in real-world settings. More recently, I worked as a Product Development Intern at QIAGEN, where I helped optimize microbiome-focused products.
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Throughout my journey, I’ve enjoyed teaching undergraduate food microbiology and chemistry labs, mentoring students in lab, and leading food mycology, sourdough microbiome, and bioinformatic workshops.
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Together, these experiences have deepened my passion for mentorship, education, and developing innovative, sustainable food solutions that blend science with creativity.
