By Abigail Bender
Three food science professionals shared their diverse professions and career paths on Monday at the University of Maryland’s Careers in Food Science panel. The University Career Center and The President’s Promise hosted the event at Hornbake Library.
The panel brought together professionals whose jobs span from genomics, studying a complete set of DNA, to the beverage industry. The panel emphasized that different paths within the field require different levels of education, experiences and undergraduate opportunities.
Panelist Julie Haendiges has a background in genomics and sequencing, and works as the public health team lead at Theiagen Genomics. She majored in biology, minored in chemistry and later received her master’s degree in biotechnology before obtaining her doctorate in food science from UMD.
“I was with the FDA for a little bit, and then I found this role at Theiagen Genomics, which is a genomics consulting firm where we work with public health labs and the food industry, and it was kind of made for me,” Haendiges said.
Haendiges said she waited about 25 years between her undergraduate degree and earning her doctorate. During this time, she said she took every opportunity to learn in the public health lab, which interested her the most in the given field.
“I still think the 20-plus years I had in between that of working was even better experience because then, when I went to my Ph.D., I knew what I was doing,” Haendiges said. “I knew what I wanted to do, and I had all of the tools in my toolbox to say, ‘Hey, this is my project, and this is how I want to accomplish it.’”
Panelist Laura Markley works as a toxicologist and risk assessor with the Food and Drug Administration’s Human Foods Program, where she focuses on regulating food contact. She earned her doctorate in biochemistry and molecular biology. Markley had a postdoctoral fellowship at the FDA, focusing on the medical device side, but said she always wanted to be a public servant.
“I was excited when I could start a full-time position with the FDA,” Markley said. “Recently, I got my certificate in toxicology.”
Markley said in her job she reviews FDA medical devices and food contact notifications and takes consultations for internal expert groups.
“My workday never looks the same,” Markley said. “I’ve been there for 10 years, and I have not been bored yet. Maybe the day I walk in and I’m bored, that will be the day I move on.”
Michael Petrone works as a principal scientist for McCormick & Company, a flavoring company. Petrone received his degree in food science at UMD. Petrone later earned his Master of Business Administration to expand his business knowledge.
Petrone said he learned about many different fields of science in college to prepare for the different aspects a food science career may require.
“From the outside, food science sounds very specific,” Petrone said. “But as you know, it’s very broad.”
Petrone said his job in the beverage industry is to evaluate the flavors to ensure they have adequate flavor. On a given day, he works with five to 10 different beverage companies. Petrone said his first job was at Honest Tea, where he “called the number on the bottle” and asked if they could hire him.
“They had never hired a food scientist or anything like that, but they said, ‘Come in one day, we can see’ if I could help out.”
Petrone encouraged students to take time to learn about themselves before choosing one career path.
“I think that’s what’s great about internships and your first job is you’re kind of figuring out what your professional self looks like and you’re learning about yourself early,” Petrone said. “And that helps you kind of guide it.”
Featured Image: The Careers in Food Science panel discussion in the University Career Center at Hornbake Library on Nov. 2. Photo by Charlotte Florin.