Jasmine Williams is a summer intern at The Acheson Group.

She recently graduated from Brooklyn College with a degree in Chemistry and a minor in Health and Nutrition sciences. She is a fellow alumnus of the Louis Stokes Alliances for Minority Participation (LSAMP) at her Brooklyn College chapter. She is now a graduate student at Penn State University in their Food Science Master’s program, where her research will focus on extension programming.

Jasmine has also done volunteering work at her local community garden in Queens New York, Garden of Resilience, started by the social justice group Divas for Social Justice, since January 2021. The main mission of the Garden of Resilience is to teach people of color and especially youth of color to grow fruits, vegetables, and flowers, that will be later harvested and freely given away to community members, portraying the importance of growing their own produce and community outreach to black and brown communities in southeast Queens. She has done research at Brooklyn College on NAFLD (Non-Alcoholic Liver Disease) and has been honored by Brooklyn College with the Abraham Koblin scholarship for chemistry majors.

Since high school, Jasmine has been interested in the field of food chemistry and has broadened her interest to other subjects in the food science field. One, in particular, is extension work, which helps workers in the food industry and people aspiring to be in the food sector, learn about federal food safety standards and regulations. It also includes teaching a wide array of classes for people going into different food markets, such as poultry or cheese.