In high school Amber Melsopp ’20 says she was interested in chemistry. She was excited to learn that she would enroll in the brand new Food Science, Innovation & Technology program, with state of the art science labs. “My uncle has Type 2 diabetes and I have a cousin with celiac disease. I have family who are messed up in the food-eating business.”
That’s why she was eager to accept her professor’s advice to apply for a mentorship program during the IBIE (International Baking Industry Exposition) 2019 in Las Vegas, Nevada. She has an associate degree in baking & pastry and is on her way to earning a bachelor’s degree. “It’s a free trip and it’s about things I’m very interested in, so why not? My dream is to create a product that is delicious and nutritious for people who can’t eat a lot of foods, like some of my relatives. I want to make it so they can eat what they want. I am looking forward to seeing the new technology in our field, meeting the baking & pastry food scientists, and the idea makers.”
Robert Lothrop, Ph.D., a professor in the College of Hospitality Management and Amber’s conference academic advisor, says, this is a special opportunity for his students. “She will be exposed to experienced food technologists, product developers and others in the industry. This opportunity also pairs her with a mentor in a leadership position within the commercial baking industry.”
Robert and Amber, along with another student, Rachel Watts, head to Vegas soon! IBIE is Sept 7-11.