David Opiri, a senior at the University of Arkansas at Pine Bluff, said he chose to major in nutrition and food science because of his longtime interest in the subject, which he traces back to his home country of Kenya.
“Kenya is a beautiful country with many positives,” he said. “However, like in many nations, malnutrition is a big problem in some areas. Thankfully, I grew up with sisters and a mother who love to cook and a father who is active and a sports enthusiast. I became an athlete and realized how important nutrition is for optimum performance.”
Opiri said nutrition and food science is a versatile field with many engaging career opportunities.
“Wherever there is food, there are problems to solve,” he said. “At UAPB, students gain hands-on experience and a strong foundation in both science and health. Career paths are diverse, ranging from becoming a dietitian or food scientist to working in public health or the food industry.”
Unlike many fields being taken over by artificial intelligence, nutrition and food science still require human insight and interaction, he said. Whether graduates prefer work in the lab or with people, there is a place for every personality.
Independent reporting for Pine Bluff & Jefferson County since 1879.
For those interested in the career field, he recommends an education at the UAPB Department of Human Sciences for its supportive environment, where students receive constant guidance and are able to thrive.
“UAPB’s program in nutrition and food science prepares students to address real-world issues, such as food insecurity, chronic disease and sustainability,” he said. “It combines classroom learning with community outreach and research opportunities. Studying here not only builds knowledge but also builds purpose.”
Opiri credits Suzzette Shaw Goldmon, UAPB associate professor and coordinator of the university’s Hospitality and Tourism Management Program, with introducing him to a broader perspective for his educational and career paths. Because of his foundation in nutrition, in 2023, she invited him to serve as a student researcher on Food Positive, a National Science Foundation-funded project at UAPB that develops community-based nutrition, food and culinary education programs to improve food security and health outcomes.
He said being involved in the project for more than two years gave him insights into challenges local communities face in terms of food security and how professionals can make a real difference.
“While I was working in the campus food pantry and teaching cooking classes in the community, Dr. Goldmon encouraged me to chase my goals of fixing food insecurity and gave me important experience in serving the community,” Opiri said. “The impact of Food Positive was to open the community’s eyes to exploring food programs and learning about food literacy to improve their health in the long run. I found the literacy part very interesting because the cooking classes were tailored to different populations.”
Opiri had the opportunity to present on college students’ barriers to accessing food security resources at the American Association of Family and Consumer Sciences’ annual conference in Kansas City, Mo.
“Presenting at AAFCS and other conferences on research conducted with Dr. Goldmon and Dr. Jane Opiri and Dr. Karleah Harris, associate professors, as part of the Food Positive project was a great experience,” he said. “I received excellent feedback on ways to improve my research that I had never considered. I also made important connections with multiple professors from various disciplines and undergraduate and graduate students that provided life-changing advice.”
This summer, he participated in the Research and Extension Experiential Learning for Undergraduates Program at Tuskegee University. Over the course of 10 weeks, he conducted research on blueberries as a dietary intervention for blood pressure control.
“Being able to work in a food science laboratory with fellow students from across the country in such a well-established research college has taught me a lot,” he said. “I have always been an advocate for natural remedies to sickness and disease. Being able to discover what exactly is in blueberries that can help combat inflammation and regulate blood pressure was very exciting.”
As his graduation nears, Opiri is considering his educational and career goals, which include earning a master’s degree in nutrition and food science and gaining professional experience as a nutritionist or food scientist. Eventually, he would like to return to Kenya to work with the U.S. Department of Agriculture or nonprofit organizations to combat food insecurity.
“When I think back on the last four years, I feel gratitude for the faculty at UAPB,” he said. “They have supported me through every step of my academic journey, offering guidance, encouragement and real mentorship. I honestly cannot thank them enough for the impact they have had on my academic and personal growth.”
During his time at UAPB, Opiri was an active member of UAPB Minorities in Agriculture, Natural Resources and Related Sciences and served as the senior class president. He was also a recipient of the 1890 Scholarship awarded by the UAPB School of Agriculture, Fisheries and Human Sciences.
Tomekia White, coordinator for the 1890 Scholarship Program, said Opiri participated in professional development initiatives and also served in a student mentoring program in the Agriculture, Fisheries and Human Sciences program.
“David has displayed that he is a competent, versatile young man who is serious about success,” White said. “He is a self-starter who motivates himself to complete each task with the highest degree of excellence. He is also very studious and is an exceptional role model for our youth.”
William Hehemann is an extension specialist for communications at the University of Arkansas at Pine Bluff School of Agriculture, Fisheries and Human Sciences.
