Carl Nelson-Poteet

Carl is a Master's student in the interdisciplinary Water Science and Policy program who researches under Dr. Leah Palm-Forster of the Applied Economics and Statistics department. His research examines water and energy use from an applied economics perspective, understanding consumption decisions and encouraging more sustainable use. 

He has co-first authored an article published in the Applied Economic Teaching Resources journal, and has presented at multiple CANR symposiums and the 2024 Northeastern Agricultural and Resource Economics Association Annual Meeting. 

Carl hopes to pursue a resource/sustainability management career.

Alexis Omar

Alexis N. Omar is a Ph.D. Candidate studying Food Microbiology and Food Safety in the Department of Animal and Food Science (ANFS) at the College of Agriculture and Natural Resources (CANR) under the direction of Dr. Kali Kniel. She joined the University of Delaware in 2024 as a Pre-Veterinary Medicine and Animal Biosciences undergrad, continuing a Blue Hen legacy.

As a Ph.D. Candidate Alexis' research focuses on novel mycoremediation techniques utilizing white rot fungi species to inhibit foodborne pathogens in soil amendments of animal origins. She has had the opportunity to contribute to eight publications and more than 20 presentations. Alexis helped organize the University of Delaware's first One Health Symposium in 2019, is a founder of the Department's Graduate Student Council, and was a Lead Research Coordinator on a campus-wide SARS-CoV-2 Surveillance project which established the UD's Center for Environmental Wastewater Epidemiological Research (CEWER). 

As a graduate student, Alexis received two prestigious awards: the Unidel Distinguished Graduate Scholars Award and the IAFP Student Travel Award. The Unidel Award allowed Alexis to continue studying at UD and pursue her passion for higher education and food science.

Alexis will start as an Adjunct Professor and Lab Manager at Wilmington University this fall, pursuing her love of teaching, STEM, food science, and science communication.