Join the Food Science Club today!
The Food Science Club is open to any student with an interest in understanding all aspects of food, food science, and the food industry. We are affiliated with the Institute of Food Technologists Student Association. Meetings are usually held monthly. The Food Science Club participates in a variety of activities, including guest speakers, experimental cooking, competitions, potluck dinners, Ag Roundup Tailgate, and more!
Food Science Club President Adam Porter, originally from Montgomery, is in the second year of his M.S. in Food Science. As President, Porter will be responsible for club meetings, schedules, organizing events and projects. Along with these responsibilities, he must communicate and delegate tasks to other officers in the club. “Specific projects I will be working on in the coming year is organizing teams for college bowl and food product competitions,” Porter said.
Looking at the future of the club, Porter hopes to establish a strong member base and encourage student members to participate in Food Science related events. “I feel that these events will help to develop communication, problem solving skills, and teamwork building with fellow students,” Porter said.
Outside of club activities, Porter works in Dr. Monu’s lab, volunteers to help other professors and graduate students with research and lends a hand with departmental events such as food science camp.
“I chose to pursue Food Science because it is a rewarding field as you can make a direct impact on the food chain supply and see how the foods in the grocery store are made,” Porter said. Additionally, there are plenty of job opportunities in the Food Science field.
Companies like Blue Bell Creameries, Sara Lee, Pilgrim’s Pride, Kellog’s, Tyson Foods, Aviagen, Dixie Egg Company, Wayne Farms, Cal-Maine and plenty more are looking to hire Food Science students. Jobs such as product development and food safety/quality assurance are available.
Porter’s goal is to work in food safety/quality assurance in the food industry. His favorite class at Auburn thus far has been food safety, because of the HACCP portion of the course. “You identify the hazards associated with your process of a particular food and try to find the best methods to prevent those hazards,” Porter said. Some say it is like solving a puzzle.
Written by Sarah Jackson, photo contributed by Adam Porter
Avery Smith, of Harpersville, will be serving as the Food Science Club Vice President for 2016-2017. Smith is double majoring in Food Science and Animal Sciences with an Equine concentration.
As Vice President, her duties will include; assisting the president with organizing events, schedule meetings, and head up certain projects. “For this year, that means I make some of the promotional materials, I will head up our fundraiser and manage recruiting events such as O-days,” Smith said.
Her main goal this year is to increase participation in the Food Science Club. “I would really like to see the club foster connections between students and provide a valuable professional development tool, but we can’t do it without active members,” Smith said. She feels the events the club has planned for the year will draw these students in and make their engagement worthwhile.
Smith stays very active working in Dr. Morey’s Poultry Products Lab as an undergraduate Research Assistant. She attends conferences to present her research, participates in competitions and assists with other projects around the lab. Along with working in the lab, Smith enjoys volunteering for various College of Agriculture and departmental events.
Smith grew up on a horse farm, so Animal Sciences felt like a natural path for her. However, she did not want to stop at Animal Sciences, Smith wanted to find a career path to developing animal feeds. She wanted to stand out among other students and take an alternative path rather than the more traditional route of animal nutrition.
“I discovered Food Science through the College of Agriculture and was immediately fascinated by the job opportunities and the huge amount of unseen work that goes into making the foods we eat each day,” Smith said.
She plans to stay at Auburn and complete her BS and MS degrees. After completion, she plans to pursue her PhD and follow a career in either animal feed or food.
Mary Jo Toohey, from Chicago, Illinois, will be serving as the Food Science Club secretary. Toohey is a junior majoring in Food Science with a minor in Business. As secretary for the club, she will be responsible for keeping the minutes of each meeting, handling all club records and club correspondence with Auburn University and the Institute of Food Technologists (IFT).
“I feel like a majority of Auburn students do not exactly understand what Food Science is in general, so I hope to spread awareness about the field through various events,” Toohey said. Along with gaining more campus wide recognition for the club, Toohey also hopes to compete in more product development competitions. By competing in these events, students will gain real life experience for the future.
Along with serving as the Food Science Club Secretary, Toohey will be serving as a College of Agriculture Peer Mentor. Peer Mentors hold office hours in Comer to help serve current students with answers and guidance from a student’s perspective. Toohey’s office hours will be Tuesday and Thursday from 9:30 to 11 a.m. To learn more about the mentoring program, visit http://agriculture.auburn.edu/student-life/clubs-and-organizations/ag-peer-mentoring-program/.
“For as long as I can remember, I have wanted to be a Food Scientist,” Toohey said. Her mother is involved in the industry, she’s grown up surrounded by Food Scientists, she’s a “total foodie” and she loves science, what a perfect fit for a future career goal! Her favorite course at Auburn, thus far, has been Dr. Bell’s Introduction to Food Science. As a freshman, she was so excited to learn about the field so every detail of the class intrigued her.
Upon graduation, Toohey plans on earning her Master’s degree in Food Science. “I hope to become a product developer, heavily involved in the research and development unit in a bakery/sweets company,” Toohey said.
Our Food Science Club Treasurer comes to us from Newnan, Georgia. Anna Haydon is a sophomore majoring in Food Science and Business Administration. Her duties as treasurer include receiving and recording payment of dues and other expenses, as well as fundraising.
“I would like to increase our club attendance, generate interest in Food Science to the whole student body and raise enough funds to compete in more events,” Haydon said.
Along with being Food Science Club Treasurer, Haydon is also an Assistant Director for the Tiger Nights Committee of UPC, a member and Tailgate Chair for Sigma Phi Lambda and serves at her church on the Hospitality Team. To say the least, she stays busy with extracurricular activities.
The College of Agriculture has over 20 clubs and organizations available for students. It does not stop there, there are even more general clubs and organizations at Auburn University. Staying involved is key to making the most of your college career.
Haydon loves baking, chemistry and cooking, so what better major than Food Science? “My teacher in the tenth grade had been a food scientist for Kraft, and she sparked my interest in the major,” Haydon said.
Haydon’s favorite course thus far has been Honors World History 2. She loved the way the professor presented each topic analytically, allowing the class to examine the past with less of a one sided perspective. This course has changed the way she views both the past and the present.
Upon graduation, Haydon hopes to find a job in something she really loves, Food Science. “At the moment, I don’t really know what that means, but I’m sure I’ll know within three years,” Haydon said.