As a UVM undergrad majoring in Nutrition and Food Science, Kevin Suffredini had an inkling that he’d like to pursue an advanced degree eventually. But he had some doubts about diving in.

“Grad school always seemed like a good idea, but I wasn’t sure about going for two years right after completing my undergrad,” said Suffredini. “Six years [of school] in a row felt like a lot.” 

Fortunately, Suffredini found UVM’s Accelerated Master’s Pathway in Food Science. 

In the fall of his senior year, he began taking credits that would count toward both his bachelor’s and master’s degrees. Just a year after earning the former, he would have the latter, too. “This feels a lot more digestible,” he said.

It’s also saving him money. By completing his graduate degree a year early, he’ll save on tuition and student fees. Depending on the program, savings can equal up to $7,000 for in-state students and $17,000 for out-of-state students. 

Mostly, Suffredini is just thrilled to keep working in Professor Andrea Etter’s food microbiology lab, researching Listeria and Ralstonia biofilms in artisan cheese production conditions. He loves the hands-on aspect of his days. “I’d rather be here looking at biofilms under a microscope than be working on a computer all day,” he said. 

What exactly is a biofilm? Kevin explained. 

“My best example is — when you don’t brush your teeth for a day, or, like, when you pick up a rock from a river, and it’s slimy. That slime layer, that’s biofilm. Bacteria attach to the surface of things, and they secrete this slime substance that protects them. Our research is around how these biofilms operate.” 

Suffredini said he already has a job prospect for when he wraps up his AMP program. A Napa Valley winery has expressed interest in hiring him to research the biofilms found with microbes in the vineyard soil, which have an impact on the regional differences in wine. 

“Applying for grad schools is a commitment. It’s a lot of work,” he said. For the most part, Suffredini got to skip that part. And he said he’s happy to stay in one place for another year. “All my professors are great, so I’m not mad about staying here at all. And yeah, I don’t have to pack up and find a new place to live.”

That’s a big bonus for this outdoors-loving student from Massachusetts, who loves living in Burlington and was effusive in explaining why he picked UVM in the first place. 

“It’s the culture, for sure,” he said. “Everyone kind of has the same goal here, which is just to work hard and then go for a hike or go skiing.”