Food Science Senior Spotlight - Ryan Stachler
Hometown: Fort Wayne, Indiana
Major: Food Science
Minor: Fermentation Science
Why did you choose Purdue Food Science: As long as I can remember, I have been in the kitchen with my mom or with my dad outside grilling. In high school, I found a passion for chemistry. Food Science combines two of my passions and allows me to make a career out of it.
What made your Purdue experience great?: The professors and friendships I made, as well as the campus life.
Favorite Purdue Tradition: Old Oaken Bucket
Favorite club/organization: Food Science Club
What is your favorite memory of your time at Purdue?: Attending the Michigan State football game and rushing the field after the upset. During my junior year, I attended both Big Ten Championship games for football and basketball.
Biggest accomplishment at Purdue: Receiving the Outstanding Food Science Sophomore Award
Places you have been as a Purdue student: In the summer of 2022, I was a Quality Tech Services Intern with Cooper Farms at their Cooked Meats facility in Van Wert, OH. This experience allowed me to broaden my horizons and learn about food processing and regulations. I also had the opportunity to study abroad in Spain, where I made many friendships and learned about their agricultural practices including olive oil production, winemaking, and ready to eat (RTE) meals facility.
Favorite professor(s): Dr. Young-Hee Cho and Dr. Fernanda San Martin
What other activities or organizations did you participate in while at Purdue?: Food Entrepreneurship and Manufacturing Institute (FEMI), IFT Product Development Competition, IFT College Bowl (2020 & 2021)
Favorite thing about Purdue Food Science and/or the College of Agriculture: The connections you make with industry and alumni.
Favorite Purdue event: Purdue men's basketball games
Future plans after graduation: I hope to pursue a career in quality assurance.
Advice for underclassmen: Don’t be afraid to ask your professors for help; they want you to succeed. Your time at Purdue is what you make of it.