Student Profile

Jaclyn “Jackie” Newell
Class of '15

Jaclyn “Jackie” Newell is a 2015 graduate of the Illinois PSM Food Science and Human Nutrition program.  She earned her undergraduate degree in Chemistry from Trinity University in San Antonio, Texas.  Jackie’s internship was with Schreiber Foods, where she worked as a research and development intern in the processed cheese group. She is now a research and development food product development technologist at Beachbody in El Segundo, California, where she works with their Shakeology line. She states, “the hardest part of my job as a product developer is working cross functionally with sourcing and manufacturing. The PSM business course work helped me prepare for these teams, because I have a foundational understanding of project management and supply chain processes.” She also credits the program for teaching her how to relate to people that come from different backgrounds, whether that be a difference of major or culture.

Food Science & Human Nutrition

Flexibility in classes and career options are hallmarks of the food science and human nutrition PSM program. Explore career options in the food, pharmaceutical, and ingredient sectors, while putting your expertise in nutrition and food science combined with business skills.

Illinois PSM students work closely with faculty and other students, including those in the research-based M.S. and Ph.D. programs. Student events provide opportunities to meet people from business, industry, government, and other institutions to learn more about opportunities and challenges in the food science and human nutrition field.

SPECIALIZE YOUR DEGREE TO YOUR PROFESSIONAL GOALS

Work with your advisor to create a customized set of courses that uniquely match your personal interests and individual career goals. A wide range of options are available in

  • biochemistry
  • sensory evaluation
  • physiology
  • nutrition
  • toxicology
  • and others

AN EVER-CHANGING MIX OF CAREER OPTIONS

Prepare for an ever-changing mix of careers options and some of tomorrow’s biggest opportunities in careers that don’t even exist today. IL PSM graduates have joined career positions as:

  • food safety experts
  • quality control analysts
  • food engineers
  • product and process developers
  • technical salespersons
  • marketing and advertising specialists

Food Science and Human Nutrition graduates have been employed by companies such as:

Corporate Logos: Kelloggs, Abbott, Anheuser-Busch, Baxter, Barilla, Cargill, Hershey, Pfizer, ADM (Archer Daniels Midland), Schreiber, TetraPak, GNC (General Nutrition Centers), Coca-Cola, Kerry Ingredients, Campbells, United States Food and Drug Administration, Beachbody, Eli Lilly, Smithfield Farmland, Dannon and Kraft.

FOOD SCIENCE + BUSINESS

The food science and human nutrition faculty at Illinois are committed to delivering programs designed to provide a safe, nutritious, and affordable food supply that enhances human health. With world-class research and an internationally recognized faculty, food science and human nutrition degree programs have produced some of the world’s leading food scientists and nutritionists. 

 You’ll learn from faculty and industry-relevant research in

  • food and flavor chemistry
  • sensory evaluation
  • process and packaging engineering
  • microbiology
  • beverage science
  • supply management
  • and others

The integrated business courses, professional development seminars, and required internship make your Master’s program different than a traditional master's.

By the end of your program, you will be able to

  • design a comprehensive marketing strategy
  • manage the flow of products and services
  • execute project plans within time and budget
  • understand and discuss regulatory policies
  • assess financial risks, statements, valuation, and capital budgets
  • examine organizational behavior, structures, effectiveness, and more!

PROGRAM REQUIREMENTS

  • bachelor’s degree from a regionally accredited U.S. institution or a comparable degree from a recognized institution abroad
  • grade point average of 3.0 or higher (4.0 scale) for the last 60 hours of undergraduate work and for any graduate work
  • graduate Record Examination (GRE)
  • test of English as a Foreign Language (TOEFL) or International English Language Testing System (IELTS) for non-native speakers of English
  • three (3) letters of recommendation.

For additional information or to discuss your learning and career objectives, contact Food Science and Human Nutrition major advisor Dr. Nicki Engeseth at engeseth@illinois.edu; (217) 244-6788.

 
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