Pumpkin-to-Pie Cooking Workshop Letters of ......Hershey, Kraft Heinz, Eurofins, Lactalis, Mondelez,...

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Sasha Matera-Vatnick President Andrea Gomez Vice President Sarah Hwang Treasurer Stephanie Vega Secretary Alan Wo Community Outreach Chair Isabelle Caine Social Chair Chris Loss - Advisor Director of Undergraduate Studies Past Events Food Science New Student Orientation Information Sessions Hershey, Kraft Heinz, Eurofins, Lactalis, Mondelez, Cambridge Crops Kraft Heinz Engagement Session with 2019 alumna Seneca Foods Tour CALS Zone Volunteering @ Homecoming Upcoming Events Cultural Cooking Workshop with Cornell Vietnamese Association Pumpkin-to-Pie Cooking Workshop Feedback for Club Shortcomings in interns Recruitment by smaller companies Work vs. graduate school after college Anything you would’ve changed? Adequately preparing students for a career in the food industry IFT resources and promotion Other organizations to get involved with New connections with companies Letters of recommendation

Transcript of Pumpkin-to-Pie Cooking Workshop Letters of ......Hershey, Kraft Heinz, Eurofins, Lactalis, Mondelez,...

Page 1: Pumpkin-to-Pie Cooking Workshop Letters of ......Hershey, Kraft Heinz, Eurofins, Lactalis, Mondelez, Cambridge Crops Kraft Heinz Engagement Session with 2019 alumna Seneca Foods Tour

Sasha Matera-VatnickPresident

Andrea GomezVice President

Sarah HwangTreasurer

Stephanie VegaSecretary

Alan WoCommunity Outreach

Chair

Isabelle CaineSocial Chair

Chris Loss - AdvisorDirector of

Undergraduate Studies

Past Events● Food Science New Student Orientation● Information Sessions

○ Hershey, Kraft Heinz, Eurofins, Lactalis, Mondelez, Cambridge Crops

● Kraft Heinz Engagement Session with 2019 alumna● Seneca Foods Tour● CALS Zone Volunteering @ Homecoming

Upcoming Events● Cultural Cooking Workshop with Cornell Vietnamese

Association● Pumpkin-to-Pie Cooking Workshop

Feedback for Club

● Shortcomings in interns● Recruitment by smaller companies● Work vs. graduate school after college● Anything you would’ve changed?● Adequately preparing students for a career in the food

industry● IFT resources and promotion● Other organizations to get involved with● New connections with companies● Letters of recommendation

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Food Science Club – Questions – Fall 2019 Advisory Council Meeting

What shortcomings do you see in interns and how could interns be better prepared for internships in the food industry?

1. How does one go about getting involved and eventually being recruited by smaller companies?

2. What value do you see in going straight into the workforce after getting a Bachelor's degree? What value do you see in going to graduate school right after graduating from college?

3. Is there anything that you would've changed about your academic and/or professional career? If so, what specifically and why?

4. How can the Food Science Club better prepare students to succeed in the workplace given the rapidly changing food industry?

5. What IFT resources are undervalued and how could the Food Science Club promote those resources?

6. Are there any other organizations that food science students could become a part of to be better prepared for real life in the food industry?

7. How would the Food Science Club reach out to new companies that we currently don't have contact with to arrange potential information sessions?

8. Why does the food industry not utilize recommendation letters as part of the application process?

Sasha Matera-Vatnick Cornell University '20 Department of Food Science Cornell Food Science Club President