Student Profile

Madeline (Koch) Meyer
Class of '14

Madeline (Koch) Meyer is a graduate of the Illinois PSM Food Science & Human Nutrition program.  She earned her undergraduate degree in Integrative Biology before pursuing her M.S. in Food Science and Human Nutrition.  Madeline internship was with Abbott Laboratories in regulatory affairs working with a new medical device.  She now is a Regulatory Affairs Associate with BD (Becton and Dickinson), a global medical technology company.  Madeline encourages students to “take advantage of resources on campus; the career fairs, open houses, and career centers are great ways to learn about opportunities and meet potential employers.”

Food Science & Human Nutrition

Flexibility in curriculum and career options are hallmarks of the food science and human nutrition program. Expertise in nutrition and food science, combined with business skills, provides many career options in the food, pharmaceutical, and ingredient sectors.

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. 

The Illinois Professional Science Master’s (PSM) prepares graduates for positions of significant responsibility in food, pharmaceutical, and ingredient organizations. The program is designed for those who want a rigorous education in food science and nutrition but do not want to pursue a research-focused career. The Illinois PSM is best suited for those who want to combine food science and nutrition expertise with the knowledge and skills necessary to work on the business side of food organizations.

Illinois PSM students work closely with faculty and other students, including those in the research-based M.S. and Ph.D. programs. Program-sponsored 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.


The pervasiveness of food and allied industries means an ever-changing mix of careers options – some of tomorrow’s biggest opportunities may be in careers that don’t even exist today. Options vary widely and may include

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

Illinois PSM graduates should be especially attractive candidates for positions with managerial and leadership responsibilities in food, pharmaceutical, and ingredient organizations.

With the Illinois PSM’s combined preparation in science and business, graduates should have maximum opportunity to craft unique jobs and careers. The unique internship experience embedded into the Illinois PSM should provide a competitive advantage to the program’s graduates. Career opportunities span business, industry, not-for-profit, and government organizations. 


Flexibility is a hallmark of the Illinois PSM. Each student, in consultation with an advisor, creates a customized set of courses that uniquely match his or her personal interests and individual career goals. A wide range of options is available in:

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

For additional information or to discuss your learning and career objectives, contact Nicki Engesethmajor advisor for food science and human nutrition, at or (217) 244-6788.


2018 IL PSM Poster Showcase

Regan Frieling worked at PepsiCo as their R&D Beverage Intern. She tested the capabilities of new ingredients for teh fortification of beverages.





Kelsey Hamm was a Research Intern this past summer for Synergy Flavors, Inc. In her role, Kelsey researched process optimization, flavor encapsulations, shelf life, and protein-flavor interactions.






Chia-Yen "Josephine" Hsieh worked at Archer Daniels Midland (ADM) as a Research Intern. She developed and optimized the method of a lipid oxidation analytical tool.






Calvin Hsu spent his summer as a Research and Development Intern Intern for Del Monte Foods, Inc. He performed preliminary benchtop formulation and pilot plant scale production of beta test samples.






Laura Lopez Ortiz completed her food science internship at Autumn Berry Inspired where she improved product recipes, operated tasting events, conducted ingredients research, and contributed to a new product proposal.






Dhwani Mistry worked for Garden Fresh Gourmet, a  Campbell Soup Company as their Research & Development Intern. She crafted product specifications, analyzed the effects of processing conditions on final products, worked on cost reduction projects and RFPS.





Sanjana Moitra was a Quality Assurance and Compliance Intern this past summer for Dairy Farmers of America. Her position was located inside of Kemps. In her role, Sanjana completed risk assessment, proofed product labels and assisted with RSPO certification.





Xin "Josy" Zong worked at RXBAR in Chicago as a Research and Development Intern. She solved problems for existing products, including their nut butter and assisted with new product development.








Banner Image: