Jazmine Williams came to the University of Illinois with her mind set on a goal to make America healthier. She used this goal to mold her path as a food science and human nutrition major. Now a senior, Jazmine keeps her sights set on improving the food industry.
“I knew my purpose, and that was to make America healthier. Fast-forward four years later, I still have that goal in mind. My long-term goal is to work for the Food and Drug Administration, modifying and improving regulations,” she says.
Jazmine knew she needed hands-on experience and campus involvement to accomplish her ambitious goal. She serves on the executive board for two campus honor societies, is communications chair of the Product Development Club, and is an active member of the Association of Food Technologists. In the fall of 2015, Jazmine interned with the Kellogg Company as a Frozen and Specialty Research and Development intern.
“My main project title was ‘Batter Aeration’— I found gas substances to mimic the effects of chemical leavenings while keeping the great flavors of the company’s beloved Eggo waffles,” she says. “The project would save the company approximately $3 million a year on chemical leavenings but also move the brand to a consumer-friendly/clean label.”
During her internship, Jazmine used many skills she had developed during classes and labs. The knowledge and leadership skills she obtained as a student in food science and human nutrition propelled her toward success.
“The University of Illinois has one of the top food science programs, with many connections to the food industry due to our notable alumni. The most meaningful part of my ACES experience has been networking with students, professors, and deans,” she says. “I have met so many brilliant minds here that have helped me grow as a student, and I have built so many friendships that will last long after graduation.”