Culinology - September 2016 - 44

STUDENT profile HANNAH Dressen DEGREE: SCHOOL: FIRST JOB: HOMETOWN: FUN FACT: Bachelor of Science in Culinology, '16 Southwest Minnesota State University CuliNex, Seattle Bemidji, Minn. She's an expert at making lefse, a Norweigian potato flatbread. Hannah Dressen (third from left) with fellow SMSU students at the 2016 RCA Student Culinology Competiton, Denver. 44 | Culinology | SEPTEMBER 2016 "Inquisitive. Organized. Excited." That's how a supervisor at CuliNex, Seattle, described recent graduate Hannah Dressen. Ms. Dressen started a 90-day internship with the consulting firm after graduating from the Culinology program at Southwest Minnesota State University (SMSU), Marshall, Minn., this past spring, and recently accepted a job with the company as a culinologist. She is working on clean label development. As a new graduate eager to prove her worth and excited to land her first "real R&D job," she is starting her post-college career with an impressive amount of exposure to the field of Culinology. At SMSU, she gained hands-on experience in the school's demonstration and baking kitchen, restaurant kitchen, public dining room and Culinology laboratory. "They literally have everything you could possibly need there," she said. "There was quite a bit of lab work and research, which helped to fulfill my scientific side." Ms. Dressen took advantage of the many onthe-job learning opportunities at her school; she has worked with the Schwan Food Company, Marshall, Minn. shadowing shelf life stability and sensory professionals, and with General Mills, Minneapolis, to formulate a frozen product as part of a school project. An internship program with Hormel Foods in Austin, Minn. gave her a well-rounded introduction to the industry, she said. "I traveled to plants, participated in sales presentations, went to food shows." At the prompting of her professors, she even studied abroad in Malaysia at Taylor's University. Now that she's landed her dream job and has established herself as an active member of the Research Chefs Association, Ms. Dressen laughs at her initial introduction to the field: when she opened a brochure while looking at college options. "Culinology intrigued me," she said. "I gave it a shot and ended up loving it."

Table of Contents for the Digital Edition of Culinology - September 2016

Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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