What is your current position, and what do you find exciting about it?

I am currently an Associate Scientist Product Developer for Pringles. One of my favorite parts of my career is being able to see the entire process of bringing a consumer product to life, from the early stages of development all the way to seeing the finished product on store shelves. Before stepping into this industry, I never realized just how much science, testing, problem-solving, and collaboration happens behind the scenes to bring a food product to consumers, especially for a brand as large and recognizable as Pringles.

How did your GVSU Chemistry/Biochemistry degree help prepare you for your position?

My Chemistry/Biochemistry degree from GVSU gave me a strong scientific foundation that I still use in my day-to-day work. For example, part of my role involves analyzing new seasonings, interpreting data, and understanding how different ingredients and properties could impact both the product and the manufacturing process. That scientific background helps me evaluate results, troubleshoot potential issues, and make sure what we develop can successfully transition from the lab to being produced at our manufacturing plants.