A native of Bergen County, New Jersey, Sherman was attracted to UVM both for the beauty of its Burlington setting and its academic focus. “I was drawn to UVM for the culture,” she said. “I love the nature up here, and I really liked the nutrition department because it’s smaller, yet there’s a lot of different things going on.” 

Unlike many institutions where nutrition is folded into broader science programs, UVM’s dedicated Nutrition and Food Sciences program offered Sherman the opportunity to dive deeply into her field of interest from day one. She arrived knowing she wanted to study nutrition and explore its connection to health and disease.

“I always knew I wanted to go somewhere in healthcare,” Sherman said. “I wasn’t entirely sure if I wanted to do dietetics or go the medical route, so I was interested in a place that tied those things together.”

Sherman chose to major in Dietetics, while also completing the pre-medical track requirements, an academic path that reflects her growing interest in the intersection of nutrition, metabolic disease, and human health.

Discovering a Passion for Research

Sherman’s undergraduate experience took a pivotal turn at the end of her sophomore year, when she began seeking research opportunities. As a member of the Honors College, she knew she wanted to pursue original research and found the perfect fit in Professor Christopher Skinner's lab.

“I just reached out and said, ‘Hey, I’m interested, and I would love to help out,’” she recalled. “Everyone has been really welcoming and helpful.” 

In Skinner’s lab, Sherman explored how diet and alcohol intersect to influence metabolic health, ultimately contributing to a larger body of research while developing her own independent project.  Her honors thesis focused on the effects of diet and alcohol on the brain. 

“I didn't expect to be studying the brain. I'm not a neuroscience major. But I am very interested in weight regulation as a nutrition student and I think looking into that research and the way that the research we have with sweeteners and alcohol on weight research, I was thinking, hey, this could be a really cool, this could be a cool project. It's a little bit different than what the lab group was focused on.”

“It’s an entirely different thing when you’re trying to come up with your own idea,” Sherman said. “It teaches you a lot about problem-solving… especially when your results are not what you expected, which is often the case in science.” 

Along the way, Sherman gained experience not only in experimental methods, but also in the broader research process, from proposal writing to scientific scholarly publication. The work she did with the lab culminated in a significant milestone: Sherman became a co-author on a peer-reviewed publication as an undergraduate, an achievement she describes as both exciting and humbling.

“I feel very lucky,” she said. 

Mentorship and Community

Sherman credits much of her success to the close-knit nature of UVM’s nutrition program, where small class sizes foster strong relationships between students and faculty.

“It’s a pretty small department, which helps a lot because we all kind of get to know each other,” she said. She emphasizes that several professors, including Professor Kelsey Rose and Dr. Christopher Skinner, were influential mentors who supported her academic growth. And says they also helped connect her with opportunities in research and beyond.

“This department is really welcoming,” Sherman added. “They all want to teach you and help you.” 

Leadership Beyond the Classroom

Outside the lab, Sherman made her mark through student leadership. During her first year, she helped found UVM CHAARG (Changing Health Attitudes + Actions to Recreate Girls), a women’s fitness and wellness organization that offers weekly workout classes and a mentorship program pairing upperclassmen with newer students.

Sherman served on the executive board all four years and was president during her senior year.

“It’s been one of my favorite parts of college,” she said. “It’s a great way to build connections and combine something I love, fitness and well-being, with mentorship.” 

Her commitment to health also extended beyond campus. She completed a summer internship at a camp for children with Type 1 Diabetes, further reinforcing her interest in clinical and metabolic health.

Sherman also broadened her perspective through study abroad, spending a semester in Barcelona, Spain, an experience that added global depth to her academic journey.

Looking Ahead

After graduation, Sherman plans to apply to medical school, hoping to begin in fall 2027. She is particularly interested in endocrinology, a field that aligns closely with her research background.

“I’ve gotten very interested in hormonal and metabolic health,” she said

She hopes to continue conducting research throughout medical school and into her future career, building on the strong foundation she developed at UVM.

Advice for Future Students

For students just beginning their college journey, Sherman offers simple but powerful advice: 

"Don’t be afraid to reach out. It’s very scary and intimidating to email professors,” she said. “But they’re passionate about what they do and want to help you. You never know what you’ll stumble into.” 

As she prepares to graduate, Sherman leaves behind a legacy of curiosity, leadership, and connection that reflects the spirit of UVM’s Nutrition and Food Sciences community and the many paths it can inspire.