Shippensburg University’s Chemistry Department recently made headlines on the American Chemical Society’s (ACS) YouTube channel, Reactions. Dr. John Richardson, Dr. Jeb Kegerreis and sophomore chemistry student, Rebekah Feight, were highlighted in the viral video, “Coke Just Revolutioned Coke,“ which reached one million views.
Their research investigated the sugar content and chemical composition of different types of sodas, specifically focusing on how the beverages that are advertised as containing cane sugar may differ from what is actually being consumed. The findings revealed discrepancies in labeling and chemical changes that affect sucrose levels in soft drinks.
Richardson and Kegerreis previously collaborated with ACS as consultants for the research presented in “Everyone is Wrong About Mexican Coke,” and encouraged Feight to expand upon the findings by conducting a detailed analysis of the soft beverages advertised as containing cane sugar (sucrose).
Feight, who received a Reber-Offner Grant from the Wood Honors College through the Shippensburg University Foundation, dedicated the summer 2025 term to research under the supervision of Richardson and Kegerreis. Her work focused on the analysis of sugar content in soft drinks, specifically the hydrolysis of sucrose and how some soft beverages can contain less sucrose than advertised. As she described, “It was a great experience for me. The research skills that I gained are already helping me in my classes.”
“I think the research helps people be aware of the fact that there might not be much, or if any, chemical difference between soft beverages containing cane sugar versus high fructose corn syrup,” Kegerreis noted.
The collaborative effort between Kegerreis, Richardson and Feight exemplifies the university’s commitment to hands-on learning opportunities. As Richardson explained, “We worked with Rebekah on a daily basis. There’s not a grad student or a postdoc who serves as a buffer between her and us. All three of us were looking at the data together.”
Providing training to future professional scientists is at the core of both professors’ instructional approaches. In addition to the many research opportunities offered through the chemistry department, Kegerreis and Richardson’s company, Cultured Analysis, offers hands-on experience in kombucha production and beverage analysis.
Through research opportunities like Rebekah’s analysis of sucrose levels in soft beverages, students at Ship are making strides in complex sciences such as food chemistry and receiving widespread recognition.
Click here to view Feight´s research poster: https://cdn.phototourl.com/uploads/2026-03-13-7ec940b5-accf-466a-b346-f0f4bd95b0b4.jpg
