The Department of Food Science Ambassadors are dedicated student leaders who
the department in recruiting prospective students, educating peers, and
networking with professionals.
Food Science Ambassadors are student volunteers
who represent the department in a variety of ways:
Lead campus tours for parents, visitors, and prospective students.
about careers in agriculture and college life.
Represent the Department of Food Science at information fairs.
Work in coordination with Student Outreach to raise awareness of Food Science as a
on-campus and in the local and surrounding communities.
Hi! My name is Tori Budin, and I am a senior in Food Science, and my
favorite food is frozen custard. I am originally from Ohio, but I went to high
school in the Chicago suburbs, New Trier High School. I discovered food
science in high school from my chemistry teacher, as he knew I had a
love for baking and chemistry. I originally was thinking about going into
chemical engineering, but it
did not seem like the right fit, and when I looked into food science, it had
everything I wanted! My love for baking has not died down, and for that
reason, my focus within food science is in bakery and confections. Last
summer, I worked at Kerry Taste and Nutrition as a bakery applications
intern and will be returning this summer before starting my Masters in the
fall. As I finish my time as an undergraduate, I am on the Food Science
Club Board as New Member Involvement Chair, work in Professor
Girard's lab, and I also am a senior discussion leader in our Intro to Food
Science course. In my four years as a food science major, I have
participated in product development, worked in quality for the Babcock
Dairy plant and studied abroad at a food science master's program in
Hey, I'm Nathan Riehle, and I'm a Senior in Food Science. I'm from the
small town of Trempealeau, Wisconsin and my favorite food has to be a
good brat while tailgating for sports games. While in high school, I wasn't
sure what I wanted to do, but really enjoyed science and math. I stumbled
upon food science when looking at potential majors that are available and
found it very interesting. This led me to learn more about it by joining the
Food Science Club when arriving on campus my freshman year, and I
haven't looked back since. While getting my undergrad degree, I have had
two summer internships: a production internship with DFA working on
spray-dried cheese powders and an R&D internship with TreeHouse
Foods working on their boxed mac and cheese. I also worked in the
Babcock Dairy plant making ice cream before it closed for construction.
During my time here, I have been involved in the food science club
serving on the executive board as the fundraising chair for a year and as
the product development chair for two years. I am also a senior discussion
leader for Food Sci 201.
Hello! My name is Katelyn Brockman, and I am a sophomore in the Food Science program! I
am from the town of Pulaski, Wisconsin, which is close to Green Bay, and my favorite food is
salmon. My love for food science started when I was in high school. I was interested in how
food products were made as well as dairy. My dad works for a cheese company, so I was able
to get a close-up of how cheese is manufactured. Which only aided in my growing interest for
food science! Because I love dairy, specifically cheese, I decided that my focus in food science
will be dairy! Currently, I am working at the Center of Dairy Research here in Madison and am
working as their food safety student help, and I plan to continue this job throughout the summer!
Currently, I am involved in the Food Science Club as well as the Food Science Ambassadors
and plan to become more involved in the club and Slow Foods.
Hello! My name is Sami LeFever and I am currently a junior in Food Science. I am from Green
Bay, Wisconsin, and my favorite food is pasta! I originally came to
UW Madison as a part of the chemical engineering program.
However, I became uninterested in the major and struggled to see
its application in my day-to-day life. After exploration across campus,
I stumbled upon Food Science and became extremely invested in all
that it had to offer. Since then, I have worked in a lab on ice cream
and candy, and over the last summer, I worked for the Frozen
Dessert Center at Babcock to make specialty ice creams for different
companies. I also continued to get involved in the major by being a
part of the Food Science club, where I have been the Outreach chair
for the last year, working with local schools to teach kids about Food
Science! I am also a part of the Food Science Ambassador program
and the product development teams.
My name is Calvin Slaughter. I am a sophomore in the food
science program, and I am from right here in Madison. My
favorite food is tortellini with pesto cream sauce, especially if I
have the time to make homemade ricotta for the filling. There
were a lot of majors I was interested in when I applied to
colleges. Still, I decided on food science because it provided a
unique combination of my passion for cuisine and the sciences.
Since then, I have never questioned that decision. There are a
seemingly endless number of opportunities this program
provides. A couple of experiences that I have especially enjoyed
have been working at the campus meat science laboratory and
participating in product development competitions with the food
science club. There is never a bland moment in this major!
Zoe Atkins is a senior in the undergraduate food science program from Grand Rapids,
Michigan. While working as a research assistant in Dr. Rich Hartel’s ice cream and
candy lab, she served as Historian, Social Chair, and Vice President of the UWMadison
Food Science Club - competing on product development teams and College
Bowl (food science trivia). As a product development intern, Zoe first joined Nature’s
Fynd: a plant-based start-up making meat and dairy analogs from fungus. The following
summer, she interned with Cargill’s Cocoa & Chocolate Research & Development team.
Zoe grew up on a hobby farm with cats, dogs, horses, sheep, tortoises, chickens,
ducks, bunnies, and black swans. There, she developed a love and respect for all
creatures that she hopes to apply as a product developer of plant-based, sustainable
foods. When forced to choose, ice cream is her favorite food.
Hello! My name is Connor Mills, and I am a freshman from Racine, WI, in the Food Science
program. My favorite food is definitely sushi. Since I am a freshman, I am very new to this
program and have been trying to get as involved as I can. I am currently in the Food Science
Club as well as an ambassador for Food Science. My decision to come to Madison for Food
Science was easy since this major provides a great deal of interesting jobs and internships. I
first learned about Food Science through an alumni who would always bring back leftover
candy from her job, and I thought that was really cool. As I began to explore Food Science and
what it has to offer, I grew very interested in it and decided it was the right fit for me.