Developing a Taste for Research and Mini-Muffins

Stacy Smith

Stacy Smith


The College of Physical and Mathematical Sciences welcomes Stacey Smith as a new assistant professor in the Department of Chemistry and Biochemistry.

Smith earned both her bachelor’s and doctoral degrees from BYU in 2007 and 2012, respectively. While working on her PhD, she developed a taste for research, specifically in the structural analysis of materials using X-ray diffraction, absorption, and scattering methods.

Following her PhD, Smith spent a year as a postdoctoral fellow at MIT where she pursued additional studies in X-ray crystallography.

Smith’s interest in chemistry was peaked in high school and fostered through influential professors at BYU.

“I had really great AP chemistry and physics teachers in high school,” she said. “Because I had enjoyed those subjects, I took chemistry my freshman year of college [and] did well in it, and my freshman chemistry professor offered me a job in undergraduate research. The rest is history.”

Smith and her husband, Justin, have been married for seven years. They enjoy doing outdoor activities together, such as hiking, backpacking, camping, biking, and running.

“We like to do 5K races and have run the Wasatch Back Ragnar a few times,” she said.

They also enjoy cooking together, singing in choirs, traveling, and photographing the interesting places they visit. When she is not outside, Smith enjoys reading, playing the piano, and baking.

“I particularly enjoy experimenting with mini-muffin recipes,” she said. “My current favorite Stacey-original recipe is a banana-oatmeal-ginger muffin.”

Although she admits that she is a little biased, Smith said she looks forward to working with the bright, highly motivated, and friendly students at BYU.

“I am also excited to teach in a place where faith and science are both encouraged; most of the rest of the world sees the two as conflicting opposites, but to me they are complementary,” she said. “I relish the opportunity to share them both openly.”

By Meg Monk Posted on