Alum​ni Profiles

Stude​​nts who graduate from our program use their food science degree to obtain positions and pursue careers in a variety of areas. Below is a sample list of some of those areas followed by profiles of alumni in those areas. 

  • ​Culinary
  • Education
  • Entrepreneur
  • Food Safety (Compliance, Regulatory)
  • Government
  • Production & Operations Supervisor / Manager
  • Quality Assurance & Quality Control
  • Research & Development
  • Sensory Evaluation
  • Technical Sales
  • Technical Support (Ingredient, Flavors, Colors)
  • Other
  • Continuing Eduction in Graduate or Professional School 

Culinary

Martina B.

Culinary Scientist, Charlie Baggs Culinary Innovations

Responsibilities: 

  • responsible for our Innovation Lab
  • various analytical and product development projects
  • culinary related projects such as tradeshow representation and concept ideation
  • support corporate chefs and food scientists
​​"Spending a year traveling to China, Thailand, India, France, Greece, and Italy after I graduated from Purdue was what helped me decide my career path. My culinary dream is to own a hobby farm and be able to live off what is harvested and raised."

Education

Katherine C.

Extension and Outreach Specialist, Purdue University 

Responsibilities: 

  • assist food entrepreneurs understand and meet federal and state regulations
  • provide technical / analytical assistance to food entrepreneurs
  • collaborate with faculty to develop content for workshops, online courses, and publications to assist entrpreneurs to large food companies 
  • develop outreach programs for PK-12 students and the general public to promote Food Science 

"A bachelor's degree in food science has opened the doors to extensive opportunities. My passion for agriculture, food science, Purdue University, and teaching others  has made Extension and Outreach at Purdue my dream job. I love helping people understand how foods are developed, produced, processed and made safe. Boiler Up!"
 

Entrepreneur

Neville K.

Entrepreneur, Indonesia

Responsibilities:  

  • developing small beverage manufacturing company
  • analyzing and creating the marketing strategy for the company
  • managing the cash flow and budget
  • developing good management system for the compay

"Studing in China and got the bachelor degree from Purdue University helped me a lot in Indonesia, but still there is much more to learn in real world work!"


Food Safety (Compliance, Regulatory)

Jessica R.

Sanitation Supervisor, Cargill Kitchen Solutions 

Responsibilities:

  • enforce facility sanitation standard operating procedures
  • process efficiency
  • improving our environmental impact
  • overall team engagement
"The greatest thing I took away from my experience at Purdue is that a diverse team of minds accomplishes far more than a single person can. I couldn't accomplish what I do day to day without the awesome team I work with."
 

Matt S.

Regulatory Manager, Bel Brands (Laughing Cow & Mini Babybel Cheese)

Responsibilities: 

  • regulatory, nutritional, claims, and quality specialist
  • responsible for all regulatory matters such as labeling, ingredients, nutritional information, and some advertising
  • I cover North and South America for this Paris, France based company
"One of the best parts of my job is that I get to travel to other countries. I never thought this type of job would be possible right out of college!"

Government

Brittany Z.

Dairy Scientist, U.S. Department of Agriculture

Responsibilities: 

  • responsible for verifying milk components and overseeing laboratories within the Federal Milk Market
  • run chemical analysis on various milk products
  • ensure that testing laboratories within the order are up to standard on performance checks
  • maintain and analyze test results and statistics reports for dair plants and producers
"Whether I am visiting a dairy plant, performing chemical tests, or overseeing a private lab's operations, I get to experience many different aspects of USDA and the dairy."

Production & Operations Supervisor / Manager

Andy V.

Production Supervisor, Cargill Kitchen Solutions

Responsibilities:

  • responsible for supervising 18 team members on egg production line
  • assure all team members follow HACCP, GMP, SOP programs for this facility
  • ensure team members' personal safety
  • motivate team members to analyze issues and empower them to resolve issues
  • communicate state of production line to plant superintendent and plant manager

"I like that my company encourages us and allows us to participate in community projects including monthly trips to unload trucks at the local food bank."

Quality Assurance & Quality Control

Dan C.

Quality Assurance Manager, The Popcorn Factory

Responsibilities: 

  • responsible for SQF (Safe Quality Food)  and PCQI (Preventive Controls in Human Food) for my company, especially in regard to food labeling
  • ensure labels follow all FDA regulations
  • handle all food safety audits
  • manage several employees 

 "I draw on alot of knowledge I gained from our Food Law class."

Research & Development

Josh G.

Product Developer, ConAgra Foods

Responsibilities: 

  • responsible for creating and presenting food prototypes
  • developing new food products and line extensions
  • improving the costs and quality of existing products
  • troubleshooting issues with products made in the lab or at production plants
  • maintaining strong communication and collaboration in cross functional teams that can include Packaging, Processing, Quality, Brand, Marketing, Sensory Insights, Consumer Insights, Consumer Affairs, Contract Manufacturing, Cullinary, and Labeling
  • running plant trials and ensuring smooth first scall production of new products
  • managing formulas, ingredient specs, and product measurements needed for commercialization
"It's really cool to see the first product I developed (David Cracked Pepper Sunflower Seeds) that made it to the shelves! "

Sensory Evaluation

Angela B.

Assistant Manager of the Sensory Evaluation Laboratory, Purdue University Department of Food Science

Responsibilities: 

  • collaborate with companies to schedule and execute sensory evaluation tests
  • manage daily operations of the lab
  • train and supervise student staff working in the lab
  • analyze test data, prepare and submit final reports to customers

“There is so much variety with my job which helps me continually learn and keep me excited about what I do.  There is a wide variety of tests I get to run, products that I get to test, and people I get to interact with. I really like that about my job.”

Technical Sales and/or Support (Ingredient, Flavors, Colors)

Rachel P.

Territory Manager of Specialty Products, Hormel

Responsibilities:

  • responsible for technical sales
  • increase sales of a broad portfolio of products including beverage ingredients, savory solutions, dairy and dessert blends
  • assist clients with solutions
  • cover Midwest territory
"I love my job, respect the company I work for, and could not be any happier putting my Purdue Food Science degree to use better assisting my customers in their endeavors."

Other

Becca S.

Combat Fire Control Division Officer,  United States Navy

Responsibilities: 

  • responsible for our Innovation Lab  manage and lead 20 personnel
  • manage a program with $1.4 billion in assets
  • serve as Morale, Welfare, and Recreational Officer
  • learning to master navigation, navy-wide ship statistics, shipboard damage control, antiterriorism watch, and more

"The best part of my job is the traveling!"

Graduate or Professional School

Alyssa B.

Masters program in Food Science, Purdue University

"My research focuses on savory aroma production in stored red wines through a combined analytical technique and trained descriptive analysis sensory panel approach.  Common descriptors for savory wine aroma include grilled and cured meats, bacon, soy sauce, molasses, and Parmesan, among others ."

Belinda C.

Masters program in Food Science, Purdue University

"My research focuses on the crystallization inhibitor properties of polymers and effects on the chemical and physical stability of crystalline solids during preparation and storage."

Katie C.

Masters program in Education Curriculum & Instruction, Purdue University

"After completing my undergrad degree in Food Science I never dreamed I would be pursuing a degree in Education but the Learning Design and Technology program at Purdue has been a fantastic experience! I have learned so many applicable skills from this program that I apply daily in my position as Food Science Extension Outreach Specialist. LDT has provided me the tools to more effectively educate others about food science and agriculture! "

Stacey H.

Masters program in Food Science, Purdue University

"My research focuses on specific ion effects on sub-micron particles of B-lactoglobulin and pectin." 

Stacey K.

Masters program in Epidemiology and Biostatistics, University of Louisville

"Public Health is providing an exciting opportunity for me marry my love for food, science, and service to my community" 

Laura W.

Dual Masters program in Food Science and Technology (Eramus Mundus Food of Life), University of Copenhagen and Helsinki University

"After spending a year doing wine research after graduating, I started my Master's in Copenhagen and am really loving living and learning abroad. Not sure where I will end up after I graduate but there are many possibilities!"

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