Cameron is currently a Ph.D. student at the University of Wisconsin-Madison. Her research area is ice cream, and she is researching how antioxidants can be added to ice cream to create a “no melt” product. She will be the 2022-23 President of the Institute of Food Technologists Student Association (IFTSA), where she will lead a team of students who deliver programs and competitions that provide skill development for members all over the world.

“I am motivated to try my best and go after my dreams because of the people who have believed in and poured into me," Cameron said. "Thank you Impossible Possibilities for doing just that!”