Innovating the snack aisle: A food scientist’s mission for tastier, healthier foods
Driven by a mission to change how Americans eat, Monica Stampfli, a Food Science alumna, turned her early passion for nutrition into a career leading research and development at one of the nation’s largest gluten-free companies.
“In high school, I played a lot of sports, and nutrition was an important part of my life. I knew I wanted a career where I could help others with nutrition and their understanding of food as well. Food science was the perfect fit because it allowed me to see food’s impact on American diets as a whole and how I could play a part in bringing about change,” Stampfli said.
Stampfli credits her mother for encouraging her to explore food science in her San Diego high school. As she approached graduating early, Stampfli sought programs that aligned with her interests. “I knew I wanted to double major in food science and nutrition, so I applied to many of the top schools,” she said. “I visited Purdue and fell in love with the campus. Purdue felt like a close-knit community—safe and homey.”
Stampfli found community in a sorority and also expanded her understanding of food science through internships, including one at Perfect Snacks. “Purdue food science really gave me a strong foundation not only in science but the industry as a whole,” she said.
After graduation, Stampfli started her career at YouBar in Los Angeles as a product development manager. “It was a great first job because it was a small company, so I got to do a lot of different things,” she said. “I helped with finance, product development, and project management. Part of my time there was during the pandemic, when many people were starting their own food businesses, so I had the opportunity to work with both small and large companies.”
Building on her experience at YouBar, Stampfli accepted her current position as a senior research and development scientist at Simple Mills, where she contributes to a larger brand and sees the products she helps develop on store shelves nationwide.
Stampfli says work in research and development is different every day. “The role is very hands-on. Much of what I do is product development in the lab,” she said. “We use many regenerative agriculture principles at Simple Mills, so part of my job is sourcing new ingredients. I’ve been able to do farm visits with some of our direct trade ingredient growers.”
Though Simple Mills is a gluten-free company, taste is the top priority. “No matter how clean or healthy a product is, if it doesn’t taste good, no one will keep buying it. Our focus is on healthy, gluten-free options that are better for people and the planet,” Stampfli said.
No two days are the same in Stampfli’s role. On some days, she works on new formulas in the lab; on others, she assists with consumer research or plant trials. “The job of a food scientist involves a lot of creative brainstorming. As a team, we’ll have blitz sessions to pitch new food ideas,” she said. “From there, we see if it’s possible to make, asking suppliers what’s in their wheelhouse and what manufacturing capabilities they have. The ability to merge the creative with the science is a favorite part of my job.”
Looking to the future she is excited to see the shift in how Americans are looking at food and the desire to have healthier items that taste good. “I’m getting to work with farmers to try out new and old crops that can help us provide new flavors. To think that I get to play a part in creating these items that are good and nutritious for others is a dream come true,” she said.
“The thing that makes me the proudest is seeing someone in a grocery store picking up a product that I have had a hand in developing and putting it in their cart. It is very rewarding when you see people loving a product you made,” she said.
With every product she helps bring to the shelves, Stampfli playing a part in shaping a future with healthier, more sustainable choices. She views her work as proof that science, passion and purpose can come together to transform everyday eating and to create meaningful change, one snack at a time.
Featured Stories
On any given day in Indiana, you will find farmers checking weather apps before sunrise,...
Farmer sentiment improved in March as the Purdue University/CME Group Ag Economy Barometer rose...
There were more than 1,000 crashes involving vehicles equipped with automated driving systems or...
The eighth wonder of the world might be a hundred-million-year-old process: pollination. When...
Anjali Iyer-Pascuzzi, a botany and plant pathology professor, has been named head of Purdue...
April 1st is mostly known for pranks, but it’s also National Sourdough Bread Day. This...