Food Science Senior Spotlight -  Barbara montemayor Martinez

Hometown: Monterrey, Mexico

Major: Food Science

Minors: Fermentation Science

Why did you choose Purdue Food Science: I chose to pursue Food Science because it perfectly combines my passion for chemistry and microbiology with my love for cooking and baking. The Purdue Food Science department was a perfect fit for me due to the on hands experience you are able to develop due to all of the different opportunities they provide.

What made your Purdue experience great?: The friendships I made along the way.

Favorite club/organization: Food Science and Fermentation Science Clubs!

What other activities or organizations did you participate in while at Purdue?: I was Vice President of the Fermentation Club and a Student Contributor for the Food Entrepreneurship and Manufacturing Institute (FEMI).

Places you have been as a Purdue student: I had an internship with the Hershey Company in Hershey, Pennsylvania.

Favorite Purdue event: Purdue Grand Prix

Favorite class: Any Microbiology Lab (FS 363 or BIOL 221). They are extremely fun to do! You get to know the basic microbiology techniques that you will use in the future, but also, it is extremely exciting to find microorganisms in food (even if it is not ideal).

Favorite social activity: Running through the campus with my friends during fall.

Favorite thing about Purdue Food Science and/or the College of Agriculture: They provide students with numerous opportunities to gain exposure to food industry.

Future plans after graduation: I will be joining The Hershey Company as an R&D Scientist.

Advice for underclassmen: Always ask for help when you need it!