My Food Job Rocks!

We are back to our regular show where we interview amazing food jobs. This next batch of episodes are some unique ones, and I think I’m getting better at asking questions maybe. Today we have Haley Richardson from Dr. Pepper/ Snapple Gorup talking about well, being a soda scientist. Have you ever wondered how Soda is made on a bench top? Or how new flavors get idealized? This episode explains all of that. We also geek out about the perfect steak and the show Unwrapped. Key Takeaways - How food scientists make soda bench samples - The crazy way on how Dr. Pepper runs their companies - Haley’s most interesting interview question - How Food Science made Unwrapped better Question Summary What is your official title?: Application Scientist for Dr. Pepper/Snapple What’s a Typical Day?: No day is the same. Describe the Steps it Took To Get To Where You Are Today: Originally Engineering to Food Science Most important skill you need to succeed: Critical Thinking My Food Job Rocks Because: I get to try the newest flavors Where do you see yourself in 5 years?: Teach someone her job. Wants to go deeper in science. What do you look for most in a job?: Working with Passionate people Food Technologies: 3D Printing, Plant Beef, Lab Grown Beef Who inspired you to get into food?: My Parents. Her dad cooks a perfect steak Favorite Kitchen Item: Whisk Advice going into the food industry: If you have that passion, you should do it Inspirational quote: If you want to make Jelly Belly flavors, go for it. Additional Links University of Arkansas IFT16 Sodas “Throwing” a Soda term, see episode Bag-in-a-box Dr. Pepper Snapple Group Mott’s Apple Juice Nantuket Nectars Mr and Mrs. T’s Mixers Unwrapped All Natural – What is Natural? It’s not the poison it’s the dose Clostridium Botulinum Botox 3D Printing Future of Food- 2050 The perfect steak Thai Red Curry Coconut Macaroons Calamari Learn more about your ad choices. Visit megaphone.fm/adchoices

We wrap up all 8 episodes of the graduate school series with a jam packed episode of amazing takeaways and pratical advice about graduate school.  Most of this episode is a recording from the scripts below: 10 Things I Learned From Interviewing Graduate Students (Part 1) 10 Things I Learned From Interviewing Graduate Students (Part 2) on Thursday   The Ultimate Graduate School Timeliine is posted here Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to the My Food Job Rocks Podcast with me, Adam Yee, where we showcase amazing food schools and interview the passionate people who drive the industry forward and this is episode 39! First I gotta say, welcome home This is out final interview for the graduate series and I wanted to interview someone kind of different. Though most of our interviewees are Food Science related in some way, I wanted to get somone a bit different. Eleni Galata studies Agriculture Communications at the University of Missorui and I am so glad I did this interview. Eleni talks about a lot of processes that are easy to follow. So easy to follow I mapped it out on the show notes. We also talk a lot about media such as how GMOs are being perceived by the media and how the best social networks aren’t necessarily about how much money people shove up their accounts, but what matters is that people just have to show that they care. So yea, this is the final interview, I will be distilling and summing up these interviews next episodes in kind of a recap form. Till then, enjoy this one, you are going to learn a lot If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. About Eleni Galata My name is Eleni Galata, and I'm a phd student in Ag and Applied Economics in University of Missouri-Columbia. My work has to do with how people search and share information about food technology, and I study how food advocacy networks can reach important people more efficiently. In my family we always spoke Greek and Russian and since I was a kid, I learned that context matters: Just because one word exists in both languages, just the translation will not always represent identical meanings. I'm a cat-mom and cannot hide my fascination for the Thanksgiving Holiday Tradition or the Mid-West. Key Takeaways - Why Eleni decided to go to the United States (money reasons) and why she wanted to focus her education - How to find your ideal university: Find universities à Find professor’s publications -->  Contact them via email --> Contact via skype or such --> Establish a relationship and ask questions --> Research what other people did after graduation --> Talk to your personal network - How Eleni’s contact at a conference got her into graduate school - How the Media Reported the Impact of GMO foods. Even though there’s more data that GMOs are not bad, reporters did not change their perspective on GMOs - How successful organizations in the food area win at social media. The most successful companies are not putting more resources in social media, but they are making it more caring and personal. - Why you should work with your adviser to find funding Question Summary Favorite Thing About Your Univeristy: The university cares for its students such as health and wellness. Difference about Greece Education: In Greece, you should be able to know what you want to be Advice: Be proactive when networking, It’s a big yet small world, It’s hard not to be biased, We are the average of the 5 people we contact Best Part of Being a Graduate Student: You have a lot of freedom Worst Part of Being  Graduate Student: You have a lot of freedom… What would you ask your past self?: It’s fine if you don’t know what you do, but don’t waste your time Favorite Quote: Does the fish know that it’s wet? Probably not, but it’s wet. What We Talk About Greece International Welcome Party Spanakopita –Spinach Pie Galaktoboureko– Milk, Sugar, Greek Pie International Economics and Politics Masters in Agriculture (in Greece) University in Netherlands Agricultural Economics GMO foods Fake News Student Success Center Fellow in other Universities (you can renew them)   Learn more about your ad choices. Visit megaphone.fm/adchoices

Today’s guest is an old classmate back in the college days and I actually met her at a Chinese college club. Fiona Salim came from Indonesia, studied at San Luis Obispo, got an awesome job at Bakersfield, California, and now is in the Netherlands’ getting an advanced degree. When I heard she was in another country, I had to ask her to be on the show. And the information that you’ll get from this one is very valuable. Because Fiona applied to both United States and European schools, you’ll learn about the differences between a United States University Application versus a European one, and you’ll learn the very different atmosphere that revolves around this university. Even if you’re not interested in applying to graduate school in another country, I highly recommend having an open mind and listening to what Fiona has to say. It’s well worth it. Take your time in Europe you guys, next week, we’ll be flying back to the United States where we interview our final guest, who is from Greece. If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. Key Takeaways - How Fiona got into the food industry without a food science degree and got a really fun job because of it - Why Fiona chose Whennigen over Ohio State - Our discussion about process innovation - How work experience can “alter” your mindset in academia - Why you might need to look outside of the United States Summary of Questions Why Did you Decide to Go To Graduate School?: I’m impatient. I wanted to learn more about food to progress into the industry What aspects were important for researching graduate school?: Food and Health. Looking at the syllabus and curriculum Kansas State How is the application process?: Easier. You don’t need a GRE. But you need a VISA and you have to move. You don’t have to email your professors. You decide on your thesis your second year Best Advice about the application process: Emailing professors is still important, but you also have to be crystal clear about what you want. Leverage your network – Fiona leveraged her network to get into Winnepeg Funded: Unfortunately, Fiona is not funded. It costs $65,000 dollars for 2 years in the Netherlands but it’s $100,000 dollars in the United States if you’re out of state. Work Experience: People with no experience blame machinery and instruments rather than process Who Inspired you to get Into Food?: Food is more fun than healthcare Favorite Kitchen Item: Silicon Tip Kitchen Tongs Favorite Food: Tonkatsu Ramen Favorite is somewhere in San Francisco or Santa Clara Advice for going into graduate school: Don’t be discouraged and look beyond the United States If you were to tell your 18 year old self something: Don’t worry too much about grades. Live life. Make friends What We Talk About Wageningen Univeristy - Only focus: Healthy food Neatherlands IFT Website Cal Poly San Luis Obispo Biochemistry Nestle Research Bakersfield California Icyness Dr. Jimenez – Ohio State 3D Printing Netherlands made the lab grown meat burger Make a puree out of a carrot into a carrot (find link) Enzymes to create food Non-GMO Steak Korean Barbaque Beyond Meat Learn more about your ad choices. Visit megaphone.fm/adchoices

Alright guys, I hope you enjoyed Ireland, now let’s go to India… and then back to the United States. For our graduate student series, we have Deepak Kumar, who came from India to do graduate school. I really wanted to get an international student who came from a foreign country to the United States because, well, you see them a lot. Deepak is also just getting a masters degree which might interest some of you guys who don’t want to  go all in for a PhD. In this episode, we really hone in on what makes a United States education valuable, and the really cool tips Deepak used to find information from across the oceans. I’ll give you a hint, it involves facebook. On Wednesday, we pack our bags and head to the Neatherlands where my college friend Fiona decided to go. If you’re interested in actually going to a different country for graduate school, this is the episode for you. If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. Key Takeaways - Why Deepak decided to get a Masters in the United States - Our discussion about algae proteins and spirulina - How to use Facebook groups to ask students about professors Summary of Questions Why did you want to go to Graduate School: Improve my knowledge and English and meet people from different background. Why did you choose your university?: Prior connections through India. What are you researching right now?: Algae protein and spirulina. Encapsulation. Funniest research stories: Giving people green colored cookies Best advice for the application process: Ask people like the student advisor How did you find these people: facebook groups Are you funded? : Yes, not the first year, but we have a research fund. Food Trends and Technologies: 3D Food Printing The biggest challenge food industry needs to face: Balance between nutrition and taste Who Inspired You to Get Into Food?: From a lecture in undergraduate. Gum technology Favorite Quote: There is no love more sincere than the love of food - George Brenard Shaw Favorite Book: Food Chemistry by Etree Beliez Favorite Food: Eggs. Hard boiled egg, scrambled, any Indian Omelets: Green chilies and onions Best part about being a graduate student: Getting funded, get free passes for conferences Worst Part: The Pressure. A lot of deadlines Anything inspiring you’d like to say?: It’s a great experience and this industry will go forever What We Talk About Brian Chau Texas Tech Urbana Champaign Ionic gelation Sodium Alginate Calcium Chloride Reverse Specification 3D Printing clubs IFT16 SQF Conference Learn more about your ad choices. Visit megaphone.fm/adchoices

Very jolly guest we have this time. John Gleeson lives and studies in Dublin, Ireland and has been all his life. What I found amazing about his accomplishments is his involvement in the IFTSA board. I think it’s important to get a perspective on how other graduate schools work, especially out side of the United States and John explains the differences very well. Throughout this interview, we have a great discussion about communicating what we do as food scientists and John does an amazing job discussing the difference between how European universities work. Key Takeaways - How John Gleeson got into the IFTSA board - How Europe works differently from the US Graduate School - How superheroes are related to superfoods (they save lives) - How food safety and quality in Europe works - Using the science to talk about flipping burgers on the grill Question Summaries Why did you decide to go to graduate school?: I got bored, I love science What are you studying?: Food derived peptides Strangest lab stories: I broke my finger and also all of the reagents The application process: Know what you want Interview Question: Do you like Failing? Get used to it Funding: It’s tough competition in Europe Food Trends and Technologies: Lab Grown Meat The Challenge is the biggest thing people have to face: Consumer Regulations and the Consumer perception How to solve Consumer Perception: Have the scientists talk (well) Who inspired you to get into Food (nutraceuticals): The people I wanted to hang out with Favorite Quote: Wish beyond measure is man’s greatest treasure – Harry Potter Favorite Book: Harry Potter Favorite Kitchen item: Kitchen Aid Favorite Food: Soup, Tomato and Basil Soup Anything Inspiring: Fail fast, Researchers like to talk to researchers What We Talk About Nicole’s New Food Magazine Article Play with hamsters, Guinea pigs, cute animals Dublin Institute of Technology Communications Development Nutraceuticals Operational Excellence Analysts Fatty Acid Alginate Cytoxan Royal Society of Chemistry Antioxidants Green Tea Extract EFSA – European Food Safety Authority Beta Glucans Find A PhD website Lab grown collagen Lab grown milk Food is the ultimate emotive thing Harry Potter: The Cursed Child Learn more about your ad choices. Visit megaphone.fm/adchoices

Another episode of our graduate student series and this week, we are featuring Audrey Girard, who is doing her PhD at Texas A and M. Audrey does an amazing job talking about her prior experiences and she had three different internships before deciding to go to graduate school. Also, she gives awesome book recommendations like Lab Girl and The Man Who Fed the World. These are definenelty on my ever growing book list. Enjoy another graduate student’s perspective. Do you see a trend so far? Just let me know. The next four episodes will take you around the world and back again. We are interviewing someone in Europe on Wednesday, someone who traveled from the US to the Netherlands and two people who left their home countries to come to the United States to study what they love. You don’t want to miss these. If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. About Audrey Audrey is a 4th year PhD student in Food Science & Technology at Texas A&M University. Her research focuses on the chemistry of cereal grains; specifically, she is working to alter cereal proteins using tannins to enhance and increase the applications for said proteins. Audrey graduated from Kansas State University in 2013 with her BS in Bakery Science & Management. During her undergraduate, Audrey completed three internships in food science and worked part-time in research labs on campus, which helped inform her decision to pursue her PhD. Audrey is a member of AACCI (American Association of Cereal Chemists International) and IFT. Audrey can be found semi-regularly Instagramming (@abiteofscience) and infrequently blogging (abiteofscience.wordpress.com). Key Takeaways - How Audrey’s three internships influenced her graduate school studies - Audrey’s unusual unofficial lab job - Audrey’s and Mine’s discussion of Holistic Health Summary of Questions Best thing about Texas A and M: The tradition Why did you want to go into graduate school: I liked research and I liked to go further in product development. Why did you want to get your PhD?: I really liked teaching Research: how Tannins interact with Gluten In layman’s term: How we can use gluten in other applications using an antioxidant called tannins Best hint about the application process: Make sure you have connections Food Trends and Technology: Holistic Health Approach Biggest Challenge the food industry has to face: Consumer trust Favorite Book: The Man Who Fed the World - Norman Borlaug Who inspired you to go into food?: My mom Advice for Graduate School: Get experience any way you can Something inspiring: Don’t just go to graduate school because you don’t have a plan: It’s a lot of work Favorite Quote: Everyone you meet knows something you don’t –Bill Nye, If you can’t explain it simply, you don’t understand it enough - Albert Einstein Favorite Food: Steak and Potatoes, Medium-Rare, Mashed potatoes, I like Steak Fries What We Talk About Slaughterhouse Story Kellogg’s Internship Dansico internship Flowers Foods internship Grain Science Emailing professors Texas A and M Kansas State Purdue Rutgers Bakery Science Edible films Modified Starch Tortilla Ovens HPLC Wheat Mill Lab Girl-Hope Jarren – Important book Teaching Assistantships Research Assistantships Science Communication Perceptions of fat Cowboy beans and rice Learn more about your ad choices. Visit megaphone.fm/adchoices

This is our second interview for our Graduate Series and we bring you another great graduate student who is in her final year of graduate school. Caroline Campbell’s interview gives some great, actionable tips on how to start your graduate process and this can be found on our new writing project, the Weekly Stew. The title is “Actionable tips on researching graduate school”. Caroline also does an amazing job talking about why she went to graduate school and this might resonate you in that if you are finding your job a bit boring, maybe it’s time for a change. Key Takeaways - How Graduate school can escape the boring, repetitive jobs - How modified Starches are made - The crazy method Caroline uses to measure and visualize how people chew - How Caroline benefitted from graduate school Question Summary   Why did you decide to go to Graduate School?: I didn’t want to get stuck with Quality Assurance Favorite thing about North Carolina State: The Community and Family Feel Advice for researching graduate school: Talk to your professors in your current school, and find what you love PhD thesis: Looking at food texture on how we eat and how much we eat. Funnest research subject: Gluing a magnet to people’s tongue The biggest advice for the application process: Funding is harder to find than you think Trends and Technologies: Fake Meat and Whey Protein functionality Biggest Challenge the food industry has to face: Communication and Food Safety Who Inspired You to get into food?: Alton Brown Favorite Book: On Food and Cooking Harold McGee Favorite Kitchen Utensil: Food Processor Favorite Food: Eggs Advice for going to graduate School: Be open minded. Also, graduate school is hard. It’s like a full time job What We Talk About Raleigh- great beer, great brew, microbrewries Southern Barbeque Year off study abroad/ couple of internships Cargill – texturizing division Modified Starches- All Natural Modified Starches University of Idaho Start emailing interesting professors Software that monitors people chewing Biomarkers Pickle fermentation Plant Protein Alton Brown’s Live Shows Eggs on burgers IFTSA Chapter President Chair of IFT Relations Learn more about your ad choices. Visit megaphone.fm/adchoices

Thank you for joining me for the first episode of the Graduate Student series and we’re kicking it off with a bang with a friend of mine that I kinda knew at my time in undergraduate. About Amy DeJong Amy DeJong is a PhD candidate in food science at the University of Wisconsin- Madison.  Her work focuses on understanding phase transitions of sugar –free sweeteners in confections. Amy earned a BS in Food Science from the University of Wisconsin in 2012 and has been an active member of IFTSA since 2009, where she has served in both chapter and institute leadership positions.  Currently, she is the Immediate Past President of IFTSA with roles on the IFT Board, IFTSA Board, and Feeding Tomorrow Board of Trustees. She has also been an intern with the Wm. Wrigley Jr. Company since 2010. In addition to her work in food science, Amy loves to travel.  You may recognize her from the CBS reality show, The Amazing Race, where she and her lab mate, Maya, beat out 10 other teams in a race around the world to win its 25th season.  Key Takeaways - The most amazing reason how Amy and her lab partner got into the Amazing Race and the impact it had - Figure out what you’re interested in, or have someone help you (like Amy’s company) - How IFTSA enhanced Amy’s graduate school experience and career track Question Summary Why Amy Decided to Go to Graduate School: While working, Amy loved research rather than product development Advice on Application Process: You HAVE to reach out to a professor and have them interested before applying How to research: ask professors and ask students in the lab Favorite Food Technology: 3D food printing What the food industry should be focusing on: Transparency between consumer and producer Inspired you to get Into Food: Amy’s journey in choosing food science Favorite Kitchen Item: Spiralizers Advice getting into graduate school: Really think about it. Graduate School is completely different from Undergraduate School Anything inspiring: If you can put your mind to it, you can do anything What We Talk About The Amazing Race Doctorate in ice cream PhD Student University of Wisconsin Madison Wisconsin Graduate School Company Funded Wrigley Graduate students get funded by either grants or sponsored by industry IFTSA Institute of Food Technologists Student Association Sorbitol crystallization (this is actually Amy's publish paper. Congrats Amy!) Structure-Function relationships Sugar crystallization GM Technology Zoodles President of IFTSA You need to have something else as a graduate student Learn more about your ad choices. Visit megaphone.fm/adchoices

Today’s guest is Ken Botts, the Food Policy Manager at the…Humane Society? So I believe that Ken’s job title is very misleading. I would call him more like a food service plant protein expert. He lead a a team and travels all over the United States implementing plant based proteins into food institutions. For example, his team works with chefs in schools, amusement parks, and even the military to educate and create amazing menus that use plants. In this episode, you’re going to learn everything about the hot topics of plants. This includes why eating plants is important not only health wise, and sustainability wise, but also learn the latest companies innovating with plant proteins, really cool recipes like non-dairy cheeses, and even about urban farming. Again, we wanted to remind you about the graduate school series next week. We'll be pushing hard on this initiative. In fact, we even a have freebie to give you. In exchange for an email address, you can get a nice, polished, graduate school post which will tell you what and when to prepare for applying to graduate school. About Ken Botts Ken Botts is a food service consultant, speaker, and blogger. In 2009 he designed and developed the nations first all vegan dining hall at the University of North Texas. His ideas and insights have appeared in media outlets including; USA Today, The Dallas Morning News, Green Source DFW, ABC news, Food Service Director Magazine and VegNews. Ken uses his 35+ years of food service experience to help restaurants and food service organizations implement plant-based menus and concepts. His mission in life is to help make the world a better place one plate at a time. Key Takeaways - Millennial’s push to know what’s in their food and why they care about food and the future - The challenges of opening a Vegan Restaurant - Amazing advice on how to network really well - The hottest plant food trends - How plants can potentially save the world - Why the Military loves plants - Why Urban Farming might be the solution Summary Answers When you’re introduced to someone, what do you tell them you do?: Teach chefs how to work with plant protein Most exciting part of the job: I get to travel all over the world to help food service professionals Millennials are driving the demand of plant proteins Most Important Skill You Can Have: Long term connecting with people Tips to be a connector: Never meet a stranger. Have the mindset that you can help someone when you meet them. My Food Job Rocks: Make the world a better place through food The Biggest Challenge the Food Industry as to Face: How are we going to feed the future without destroying the planet? Who Inspired you to Get Into Food: My mom: if you get a job in the food service, you’ll always have a job Favorite Quote: If somebody offers you an amazing opportunity and you don’t know how to do it, say yes. – Richard Brandson Favorite Book: Diet for a Small Planet Favorite Piece of Equipment: Vitamix – You can heat soup! Favorite Food: Bean Burritos Advice to get into your industry: Strive to learn something new every day. Find yourself a mentor. And think as big as you can How does the Humane Society get clients?: Schools first, other things follow. It’s free too. What We Talk About Global Conference for Amino Acids James Beard Foundation Humane Society Paul Shapiro Josh Balk – Cofounder Hampton Creek Kristie Middleton Vegan Dining Hall Men’s Journal about Plant Based Proteins “Clean Meat” Feed 9 billion people in 2050 Beyond Meat Tyson Food buys a stake in Beyond Meat Kite Hill Almond Cheese Treeline Vegan Cheese Myoko Vegan Cheese – Has a book Chickpeas World Health Organization Year of the Pulses Changing the culture of the culinary world through Chefs Department of Defense Urban Farming Northeastern University Herbavore festival in Riverside Pumpkin Mac and Cheese – recipe posted at kenbotts.com Humbolt State University Sea World Parks Ken Botts.com Twitter kbotts@humanesociety.com Learn more about your ad choices. Visit megaphone.fm/adchoices