Some student struggle when deciding on a career choice. For recent graduate Amanda Wilder, the decision was an easy one.
“Growing up with sheep, pigs, and dairy cattle, I’ve always been inherently attached to the food I eat,” said Wilder. “Studying food science was a natural choice for me to learn more about food while supporting my love for agricultural production and science.”
Wilder’s passion for her field of study led her to the graduate program, where she recently completed her master’s in food science. “Nearing the end of my undergraduate studies, even with 3 completed internships, I didn’t feel like I knew nearly enough about anything to really be productive as a food science professional,” said Wilder. “I chose to pursue graduate school to hone in on food safety and enhance my knowledge and skills in an area of food science I was most passionate about.”
The ability to cultivate the program to her interests made the program a good fit for Wilder. “I really loved that the graduate program at Kansas State was flexible yet challenging,” said Wilder. “I was able to develop my own coursework curriculum based around my interests in food safety and public health.”
While in school, Wilder took on the role of Graduate Research Assistant in Professor Randy Phebus’s Food Safety and Defense Laboratory. Wilder said this position gave her “real-world” experience that can’t be found in a classroom. According to Phebus, “Amanda put the same level of attention to detail into the selection of the school where she wanted to pursue her Master’s degree as she did in conducting her actual research projects. K-State, and my lab especially, were extremely fortunate to have Amanda for a couple of years and her research will be very impactful to the meat processing industry.”
Wilder advises potential graduate students to carefully consider each component of their program. “Don’t expect a master’s program to be similar to the undergraduate experience,” said Wilder. “Graduate school is more about hands-on applied skill development and research, while coursework is meant to supplement and enhance your understanding of the research you are conducting. Studying food science is generally a broad topic and it’s impossible to be an expert at everything. Weigh out your options compared to your personal interests and become an expert in something you truly care about.”
Since graduating, Wilder has taken her talents to Boar’s Head Brand, working as an R&D Concept Developer. Manhattan, however, remains close to her heart. “I miss the people and the food,” said Wilder. “For a small town, Manhattan has some first class eating spots. My favorites included Taco Lucha, 4 Olives, Thai Noodle and the Little Apple Brewery. Manhattan is the only place I have lived where I felt genuinely welcomed and included by everyone I interacted with both on and off campus.”