A research experience was made available to an undergraduate Food Science and Human Nutrition (FSHN) student through collaboration with a Masters-level Nutrition graduate student. Both students were under the supervision of a graduate FSHN faculty member. Positive, self-identified aspects for the students included learning how to work collaboratively as a team member, gaining a better understanding of the process of field-based research, and successfully completing both projects. While caveats are noted, we suggest that this process is an untapped opportunity to offer a research experience to undergraduates. It could be applicable in departments/ units that maintain both an undergraduate and graduate program or across departments where disciplines are similar.