Young Alum of the Month: Anna Dollinger

Anna Dollinger
Title and Company: 
Associate Food Scientist, National Chain Accounts for Newly Weds Foods
Channahon, IL
Major and Graduation Date: 
Food Science, May 2012
Major Job/Position Responsibilities: 

Newly Weds Foods manufactures seasonings, batters, and breadings for various applications in the food industry.  I work with national chain restaurants to develop customized food coating systems.  I formulate batters, breaders, and bread crumbs which are used to coat foods such as chicken tenders, onion rings, and mozzarella sticks.  When I am developing products I have to consider the functionality of the ingredients I am using, how the final product will be processed, and labeling restrictions or requirements that the customer may have.

What you like most about your job/position: 

What I enjoy most about my position is being able to interface with multiple levels of the food industry.  On a daily basis I interact with raw material suppliers, research and development and quality assurance teams at national chain companies, and food processing companies. Learning from companies with different specialties has helped me gain a better perspective on my industry. 

What advice would you give to current students: 

1. Experience takes time. Your career is not a semester class.  It will take you more than four months to master all aspects of your position.  Do not let that discourage you.  By continuously learning and adapting, you will achieve your goals.

2.  Learn from people.  Learn from people with different views than your own.  Learn from people with different backgrounds than your own.  Learn that you do not have to see eye to eye with everyone and everyone does not have to see eye to eye with you.  How you choose to interact with people will have a big impact on your career.

3. Surround yourself with people who are inspiring.  Having a network of motivated and goal-oriented friends and colleagues will move you to be motivated and goal-oriented.

Favorite ISU class?
Food Chemistry with Dr. Bolyston