Mitchell Hunt, B.S. Food Science, 2002
Associate Application Scientist, Culinary Specialist
Kerry Ingredients, Beloit, Wisconsin

I work for Kerry Specialty Ingredients in its sauces, filling systems and savory particulates areas. My responsibilities range from culinary, stovetop-based concepts to presentations, to applications of current products and development of new product lines. My degree from OSU gave me the knowledge of chemistry, processing, unit operations, ingredient functionality and microbiology to facilitate a quick and painless learning curve.

I love food, everything about it. Before OSU Food Science, I earned a degree from the Culinary Institute of America. They say the older you get, the more you realize what you do not know, and those years taught me just that. An education in food science seemed the next logical step.

Advice to those considering a food science degree: Take as many classes as you can, and know that every minute of lost sleep as a student will pay off ten-fold in industry.