Annette Fritsch, B.S. Food Science, 2000
Food Scientist, Givaudan Flavors, Cincinnati, Ohio

I work in Savory Applications at Givaudan Flavors R & D center. I manage projects, create strategic plans for account penetration, and create products in a variety of applications, including sauces, side dishes and meats. I demonstrate our technology, conduct customer demos, and participate in sensory testing and analysis.

I was interested in culinary and science, and I found I could merge my two interests in food science. The most valuable thing I learned at OSU Food Science was how to approach a problem, create a plan to tackle it, and execute. It was challenging to learn how foods are processed and learn how to work effectively in teams, plus I value all the contacts that I made at OSU Food Science. It is a fairly small department and the professors are interested in seeing you succeed.

Advice to those considering a food science degree: This is a great industry with a large variety of job opportunities. There are so many different aspects of food that someone could use a B.S. in Food Science to obtain a job in a variety of areas.