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Born in South Korea and raised in Silicon Valley, Ellia used light to stabilize anthocyanins—the red, purple, and blue pigments found in strawberries, red cabbage, and other fruits and vegetables. She also studied rural sociology to integrate sociological context into her science. Ellia loves to listen to R&B and Hip Hop while eating a kouign-amann. Ellia earned a PhD in Food Science & Technology from The Ohio State University and a BS in Chemistry and Biochemistry from UC Santa Barbara.