Kansas State University

By Maggie Stanton

3/15/17

Growing up on a farm in Hoisington, KS, food science and industry alumni Julie Bitter was always drawn to the idea of studying agriculture. A visit to K-State during Senior Day showed her the possibilities of a degree in food science and industry. “I found it to be an interesting field that expanded on my love of cooking and baking,” said Bitter. “It was neat to understand the science behind why you need to have the pancake batter ‘just right.’ As I explored more into the field of food science I realized there’s a wide array of avenues to work in such as product development, biology, chemistry, processing, HACCP development, or even biosecurity.”

A pre-med focus helped Bitter tailor her undergrad experience to suit her needs. “I was able to take more pre-med courses such as human body and genetics,” said Bitter. “I was also given the opportunity to study abroad in Italy and expand my knowledge on culture and food processing outside of the U.S.”

Now in occupational therapy school at Rockhurst University, Bitter said her undergrad degree helped her stand out in applications for graduate school, and soon, for the workforce. Her undergraduate courses also enhanced her problem solving and clinical application skills. “Just as you determine what is the missing ingredient or proper chemical formula in food science, you determine what is the best treatment plan for your patient,” said Bitter.

Bitter cites the leadership experience she gained in food science as essential, and encourages other undergraduates to be involved on campus. “My leadership in the food science club helped me to discover new opportunities along with network with many people,” said Bitter.

The enduring friendships were made easier by the welcoming environment at K-State, something Bitter said she misses. “I have developed lifelong friendships from many of the people I met at K-State,” she said, adding, “Go Cats!”

by Maggie Stanton

3/10/17

Our alumni in the food science and industry program come from a wide variety of backgrounds and experiences. Jeffrey Maiden already had experience in the food industry, but he wanted to take a different direction.

Now a Food Service Manager for K-State Housing & Dining Services, Maiden was originally enrolled in a culinary program. He worked as a chef in Los Angeles, but found that the 70-80 hour workweek left him with very little free time. Looking to continue his education in a related field without the long hours, Maiden found that food science and industry lent itself well to the 40-hour workweek.

“I appreciated the number of options that existed,” said Maiden when asked what drew him to the program. He also cited the excellent location and accessibility that the food science and industry major provided.

Wanting to stay in Manhattan following graduation, Maiden applied to be a Food Service Supervisor through Housing & Dining Services. Management, however, saw his potential and informed him of another vacancy, leading to where he is now.

“It’s never the same,” said Maiden about why he enjoys his work. Constant product testing, recipe development, and problem solving keep him on his toes. Having never lived in the residence halls himself, Maiden said learning the ropes provided a new experience in a supportive environment.

Maiden advises food science and industry students to take on internships early in their undergraduate career, adding, “It’s never too early.” He also encourages students to begin networking before they graduate and be patient during the job-hunting process. If a student is well prepared and organized, it opens up a world of possibilities.

by Maggie Stanton

3/3/17

Food Science alumni Paul Lewis began his K-State journey as a biology major. A degree in food science and industry certainly wasn’t what he had in mind when he first arrived on campus. In fact, if it wasn’t for the encouragement of his fraternity brothers, Lewis said he probably never would’ve majored in food science and industry in the first place.

Initially, Lewis said he hadn’t considered a program within the College of Agriculture because he hadn’t grown up on a farm and had little exposure to the industry. However, Lewis encourages those who are unfamiliar with agriculture to check out the food science and industry major, as there’s so much opportunity within the field. For Lewis in particular, it’s led him to the University of Nebraska Medical Center where he is currently studying in the College of Dentistry.

Lewis said the science-oriented aspect of food science and industry is what drew him into the program. “I liked the aspect of food science in that it was an applied science and I could see it used on a more everyday basis,” said Lewis. “I really enjoyed my time and the courses within food science. I found the curriculum very interesting.”

One of the challenges that came with switching his major was making sure his courses aligned with both food science and industry and pre-health. Lewis encourages students to take the same level of caution when choosing their courses so every requirement is met.

Pre-health and food science and industry may seem like an odd combination, but Lewis said that the same fraternity brothers who encouraged him to switch to food science and industry also had a pre-health focus. Two went onto medical school, and one is now in optometry school.

The community at K-State was also a big factor for Lewis. He said he’s noticed he speaks more fondly of his undergraduate experience than his dental school peers do, thanks in part to the accepting environment that allows students to flourish.

While he toured other universities with pre-health focuses, Lewis said the expensive equipment and lavish buildings couldn’t compare to the support network found at K-State. Said Lewis, “When you graduate, you don’t take the buildings with you, you take the relationships you’ve made.”

To learn more about a degree in food science and industry, please click here.