In the Food Science concentration, students integrate chemistry, biology, engineering and food systems to create and market new foods, enhance food safety and manage food supply chains. Students complete an approved program to become leaders in the food industry, pharmaceutical and personal care products industries as well as government research institutions.
Questions about this concentration can be directed to:
260 Bevier Hall – MC 182
905 S. Goodwin Ave.
Urbana, IL 61801
General Job Description: At the Dr Pepper Snapple Group, Stacey manages a great group of scientists that research new and existing ingredients for formulation in beverages. They explore new ingredients following industry trends and help to research ingredient-related issues from manufacturing sites.
Stacey Walton, manager of ingredient science for the Dr Pepper Snapple Group, enjoys working with talented people to turn ideas into reality.
Stacey obtained her bachelor’s, master’s, and doctoral degrees all from the U of I. She credits her degrees with giving her the knowledge she has needed to be successful in her current job.
“My bachelor’s degree gave me all the basic tools or building blocks to excel in food science. My master’s degree taught me what research was and how to conduct experiments,” Stacey says. “My doctorate paved the way in showing me how to lead research.”
During her time at U of I, Stacey was involved in many research opportunities that helped her learn the many different aspects of food science.
“I spent a lot of time outside of class working in various research labs in the food science department. This helped me learn a lot about the various lab aspects of food science, including microbiology, nutrition, and sensory science,” she says. “One semester I applied for and was granted a lab project through the JBT Research Program. Many of these extracurricular activities helped me understand the importance of networking to get a certain goal accomplished. They also helped me get to know more people in the department—other students, faculty, and staff. “
When it comes to advice, Stacey says always be open and flexible to try something different.
“Keep yourself open to any and all opportunities through your career,” she says. “Try to look at all feedback as an opportunity to refocus and work toward something new.”