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Ģ����ý's recent graduate Grant McMillan has been awarded the prestigious Schultz-Werth Award for his undergraduate research exploring antioxidant levels in kombucha and the impact of tea leaf storage on the beverage’s potential health benefits.

The senior food science major recently received the award, which is presented annually to students whose undergraduate research, scholarly work or creative activity demonstrates exceptional scholarship, originality and creativity.

Named after Theodore and Esther Schultz, the award honors the legacy of Theodore Schultz, a SDSU alumnus and Nobel Prize-winning economist known for developing human capital theory. Established in 1964, the Schultz-Werth Award recognizes outstanding undergraduate achievement and academic excellence across the university.

“This award indicates that not only was Grant’s undergraduate research impactful and transformative, but also that Grant showcased his ability to effectively communicate his findings and results to a broad audience,” said Greg Heiberger, dean of the Van D. and Barbara B. Fishback Honors College.

McMillan’s award-winning research focused on investigating antioxidant levels in kombucha, a fermented tea beverage known for its potential health benefits. Specifically, his project examined how the storage temperature of tea leaves prior to fermentation affected the antioxidant levels and overall effectiveness of the finished kombucha product.

“Antioxidants target free radicals or reactive oxygen species, which have been shown to potentially be harmful to us as humans,” McMillan explained. “Figuring out how we can improve that effectiveness was something that I thought was pretty cool.”

McMillan began discussing the project with his adviser during the spring 2025 semester before spending the summer researching methods and planning the study. By fall 2025, he officially launched the project through a three-credit Honors College research course tied to his honors capstone.

“It was a little bit of a push to get it done in only one semester, but it ended up pretty good,” he said.

Beyond the health implications of antioxidants, McMillan said his interest in food fermentation also fueled his passion for the project.

“I just think using fermentation on food is a very cool process,” he said. “Seeing how we can take microbes and use it to make a completely different thing that you couldn’t do otherwise.”

McMillan credits several mentors and peers for helping guide the research process, especially his adviser, Sanjeev Anand, a Distinguished Professor in the Department of Dairy and Food Science.

“He has had a lot of experience mentoring students before, so he was able to push me in a lot of the right directions and make my project better,” McMillan said.

McMillan’s research was also recognized during the 2026 Student Ģ����ý, Scholarship and Creative Activity Day (SRSCAD), where he received top poster recognition for his project.

McMillan also acknowledged graduate student Vaishali Poswal for assisting with proofreading and reviewing his work, as well as fellow undergraduate researcher Cornelius Chong Zhao Yu, an exchange student from Malaysia, for providing encouragement and support throughout the research process.

Outside the classroom and laboratory, McMillan has remained heavily involved on campus during his time at SDSU. He works part time at the Davis Dairy Plant, has spent all four years as a trumpet player in the Pride of the Dakotas Marching Band and has served in leadership roles within both the Food Science Club and Ping Pong Club.

For McMillan, receiving the Schultz-Werth Award serves as validation for the time and dedication invested into the project. According to Heiberger, awards like the Schultz-Werth Award highlight the transformative impact undergraduate research experiences can have on students.

“Ģ����ý shows that undergraduate research experiences and creative activities are among the most transformative educational activities,” Heiberger said. “Recognizing students for their high levels of achievement continues to show SDSU’s investment in helping students reach their full potential.”

The Schultz-Werth Award reflects both the university’s and the Honors College’s commitment to creativity, excellence and student-centered achievement.

Additional students from the College of Agriculture, Food and Environmental Sciences recognized with Schultz-Werth Awards this year included Katherine Pfeifle, an ecology and environmental science student, and Lily Geffre, a biology and ecology and environmental science student.