{"id":5158,"date":"2026-05-13T15:07:30","date_gmt":"2026-05-13T19:07:30","guid":{"rendered":"https:\/\/oge.mit.edu\/msrp\/?post_type=profiles&p=5158"},"modified":"2026-08-11T17:35:53","modified_gmt":"2026-08-11T21:35:53","slug":"leslie-sarpong","status":"publish","type":"profiles","link":"https:\/\/oge.mit.edu\/msrp\/profiles\/leslie-sarpong\/","title":{"rendered":"Leslie Sarpong"},"content":{"rendered":"
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\"by<\/figure>\n<\/div>\n\n\n
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Morgan State University<\/strong>
Faculty Advisor: Prof. Gregory Stephanopoulos
Research Supervisors: Joanne Kelleher, Micheal Ream
Department: Chemical Engineering<\/p>\n<\/div><\/div>\n\n\n\n

<\/div>\n\n\n\n

Biography<\/strong><\/h4>\n\n\n\n

Leslie Sarpong is a rising sophomore at Morgan State University, majoring in Medical
Laboratory Science, with his sights set on pursuing an MD-PhD. He is drawn to the field for
its blend of precision and the impact research can have on patient care; he sees this path as a
meaningful step toward becoming a well-rounded physician-scientist. This summer, as part of
the MIT Summer Research Program (MSRP), he is conducting metabolic engineering research
to valorize dairy waste using Yarrowia lipolytica to produce natural products. This experience
deepens his appreciation for how chemistry and biology come together to solve real-world
problems. Outside the lab, he loves a good mystery novel or movie and finds a creative outlet
in crocheting. Curious, detail-oriented, and driven by a genuine love of problem-solving, he
brings both scientific rigor and a fresh perspective to any research team he joins.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Valorization of dairy waste by Yarrowia lipolytica for production
of natural products
Leslie Sarpong1, Michael Ream2, Gregory Stephanopoulos2<\/strong>
1Department of Medical Laboratory Science, Morgan State University,
2Department of Chemical Engineering, Massachusetts Institute of Technology<\/p>\n\n\n\n


The process of making yogurt and cheese produces large quantities of dairy waste. Of this
waste, the disposal of acid whey is especially costly. Due to its large contents of lactic acid,
it is harmful to ecosystems when dumped on fields and in waterbodies. While this waste still
contains significant amounts of lactose, making it ideal for a microbial feedstock, previous
attempts to use it have been limited by acidity and high costs. Here, we use Yarrowia lipolytica
to valorize acid whey for the production of high-value natural products, such as antioxidants,
colorants and sweeteners. Y. lipolytica is an oleaginous yeast, capable of producing up to 40%
of its mass in lipids. Many natural products are fat soluble and can be synthesized through
enzymatic processes by the yeast and dissolved in lipid bodies in the cell. Furthermore, Y.
lipolytica is naturally resistant to low acidic conditions, reducing the need to neutralize the
acid whey before use. By engineering Y. lipolytica, we aim to provide the dairy industry with
a lower-cost method to dispose of waste, while producing sustainable natural products for
food and pharmaceutical use.Y. lipolytica, we aim to provide the dairy industry with a lowercost
method to dispose of waste, while producing sustainable natural products for food and
pharmaceutical use.<\/p>\n\n\n\n

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