Sherrill Cropper's guest appearances

Sherrill Cropper

My Food Job Rocks!

Ben Chapman

John Mackey

Jessica Gavin

Paul Shapiro

Harold McGee

George Lucas

Joe Heitzeberg

Daniel Scharff

Arvind Gupta

Jeremy Smith

James Richardson

Will Holsworth

Roger Berkowitz

Ali Bouzari

Keith Harris

OwlTail

This was a cool connection. A graduate student from Texas A and M, contacted Katie Lanfranki and Sherrill Cropper. They did a small little interview about the different perspectives between going to graduate school and not going to graduate school. I find this so cool! Not only did people get value from the podcast, but Katie was able to benefit from it as well! I love this! So Katie asked Sherrill to be on the show. Of course, I accepted. Sherrill holds a PhD in Grain Science in Kansas State. Working in product development, she makes enzyme cocktails that help the baking industry make bread. I loved talking about Sherrill’s diverse food industry background, such as the internships she did, and we talk a lot about bread. There is also a great amount of career advice such as communicating, critical thinking and networking tips. If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food &amp; Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians or R&amp;D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com About Sherrill Sherrill currently is the New Product Development Lab Manager for Lesaffre Yeast Corporation and RedStar Yeast where she develops ingredients for use in bakery applications. She received a Bachelor’s and Master’s degree in Food Science from The Ohio State University where her graduate studies focused on emulsifier and stabilizer functionality in ice cream. She worked as a Food Technologist for Roskam Baking Company before returning back to school to study cereal chemistry and baking at Kansas State University where she received a PhD in Grain Science. Sherrill interned at Nestle, Heinz North America, and Cargill during her undergraduate and graduate studies. She was raised on a dairy farm in Southern Ohio and she spends most of her free time traveling. Key Takeaways  How Enzymes are made industrially. And what makes an enzyme “GMO” Sherrill’s amazing knowledge in grains and emulsification Our Cargill internship experience The difference between whole wheat and white bread in terms of chemistry  Question Summary What do you tell someone in a sentence or less: I develop ingredients used for industrial applications Dough conditioners and dough improvers Official job title: New Product Development Lab manager / Bakery Formulation Specialist Sherrill develops the blends Sherrill’s career path: Grew up in Dairy Farm, fell into Ohio State Food Science, Internship with Nestle, Internship with Heinz, Roskam Baking Company, Grain Science PhD at Kansas State, Internship at Cargill in shortning Why do you like Bakery Science?: Niche, Kansas state is the only place that has grain science Most Important Skill You Need for Your Job: Critical Thinking How Do you improve critical thinking?: Ask yourself the question first Why Does Your Food Job Rock: I get to feed the world Dream Job Title: Director of Global Food Research Take something out of any experience What do you look for most in a job?: I need something challenging What’s a big challenge you’ve had?: Remembering food law Most “Exciting” Food Trends: Organic, Clean Label, Non-GMO. We have to pander to the market Trending in the Bread world: Tortilla, whole wheat, on-the-go, donuts Whole wheat chemistry: uses big words and tries to use clean label ingredients Biggest Challenge: Educating consumers. Short content gives people problems Solution: Just talk to consumer. Share the info Who inspired you to get into food: My mom directed me to food science because I played with spices as a kid. I do the same with enzymes as well. She has true roots in agriculture Favorite quote: Jackie Robinson: a life is not important except in the impact it has in other’s lives What’s your favorite type of food: peanut butter sandwiches and cereal Any advice to go into your industry?: Network and explore everything. Do the internships and meet people Networking Tips: Go with a buddy, older people will talk to you because eof the generation gap What conferences is beneficial to you?: IFT Expo, American Society of Baking, IBIE, Supply Side If you were to tell your freshman self something, what would it be?: It’s going to be ok. Other Links Business to Business  Non-GMO enzymes  Clean Label 4H and FFA Lipids and Emulsification Cargill’s facility in Plymouth, Minnesota IFT Documentary

This was a cool connection. A graduate student from Texas A and M, contacted <a href="http://myfoodjobrocks.com/015katie/" rel="nofollow" target="_blank">Katie Lanfranki</a> and Sherrill Cropper. They did a small little interview about the different perspectives between going to graduate school and not going to graduate school. I find this so cool! Not only did people get value from the podcast, but Katie was able to benefit from it as well! I love this! So Katie asked Sherrill to be on the show. Of course, I accepted. Sherrill holds a PhD in <a href="http://www.grains.k-state.edu/" rel="nofollow" target="_blank">Grain Science</a> in Kansas State. Working in product development, she makes enzyme cocktails that help the baking industry make bread. I loved talking about Sherrill’s diverse food industry background, such as the internships she did, and we talk a lot about bread. There is also a great amount of career advice such as communicating, critical thinking and networking tips. If you enjoyed this episode, please, sign up on our email list at <a href="http://myfoodjobrocks.com" rel="nofollow" target="_blank">myfoodjobrocks.com</a>, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at <a href="mailto:podcast@myfoodjobrocks.com">podcast@myfoodjobrocks.com</a>. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food &amp; Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians or R&amp;D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to <a href="http://foodgrads.com" rel="nofollow" target="_blank">foodgrads.com</a> About Sherrill Sherrill currently is the New Product Development Lab Manager for Lesaffre Yeast Corporation and RedStar Yeast where she develops ingredients for use in bakery applications. She received a Bachelor’s and Master’s degree in Food Science from The Ohio State University where her graduate studies focused on emulsifier and stabilizer functionality in ice cream. She worked as a Food Technologist for Roskam Baking Company before returning back to school to study cereal chemistry and baking at Kansas State University where she received a PhD in Grain Science. Sherrill interned at Nestle, Heinz North America, and Cargill during her undergraduate and graduate studies. She was raised on a dairy farm in Southern Ohio and she spends most of her free time traveling. Key Takeaways <ul> <li>How Enzymes are made industrially. And what makes an enzyme “GMO”</li> <li>Sherrill’s amazing knowledge in grains and emulsification</li> <li>Our Cargill internship experience</li> <li>The difference between whole wheat and white bread in terms of chemistry</li> </ul> Question Summary What do you tell someone in a sentence or less: I develop ingredients used for industrial applications Dough conditioners and dough improvers Official job title: New Product Development Lab manager / Bakery Formulation Specialist Sherrill develops the blends Sherrill’s career path: Grew up in Dairy Farm, fell into Ohio State Food Science, Internship with Nestle, Internship with Heinz, Roskam Baking Company, Grain Science PhD at Kansas State, Internship at Cargill in shortning Why do you like Bakery Science?: Niche, Kansas state is the only place that has grain science Most Important Skill You Need for Your Job: Critical Thinking How Do you improve critical thinking?: Ask yourself the question first Why Does Your Food Job Rock: I get to feed the world Dream Job Title: Director of Global Food Research Take something out of any experience What do you look for most in a job?: I need something challenging What’s a big challenge you’ve had?: Remembering food law Most “Exciting” Food Trends: Organic, Clean Label, Non-GMO. We have to pander to the market Trending in the Bread world: Tortilla, whole wheat, on-the-go, donuts Whole wheat chemistry: uses big words and tries to use clean label ingredients Biggest Challenge: Educating consumers. Short content gives people problems Solution: Just talk to consumer. Share the info Who inspired you to get into food: My mom directed me to food science because I played with spices as a kid. I do the same with enzymes as well. She has true roots in agriculture Favorite quote: Jackie Robinson: a life is not important except in the impact it has in other’s lives What’s your favorite type of food: peanut butter sandwiches and cereal Any advice to go into your industry?: Network and explore everything. Do the internships and meet people Networking Tips: Go with a buddy, older people will talk to you because eof the generation gap What conferences is beneficial to you?: IFT Expo, American Society of Baking, IBIE, Supply Side If you were to tell your freshman self something, what would it be?: It’s going to be ok. Other Links <a href="http://www.investopedia.com/terms/b/btob.asp" rel="nofollow" target="_blank">Business to Business</a> <a href="http://www.nutraingredients-usa.com/Suppliers2/Enzymes-present-special-case-in-affirming-non-GMO-status-of-ingredients" rel="nofollow" target="_blank"> Non-GMO enzymes</a> <a href="http://www.foodnavigator.com/Market-Trends/What-do-natural-and-clean-label-mean-anyway" rel="nofollow" target="_blank"> Clean Label</a> <a href="http://www.livinghistoryfarm.org/farminginthe50s/life_13.html" rel="nofollow" target="_blank">4H and FFA</a> <a href="https://courses.washington.edu/conj/bess/fats/fats.html" rel="nofollow" target="_blank">Lipids and Emulsification</a> <a href="https://www.cargill.com/about/research/research-facilities" rel="nofollow" target="_blank">Cargill’s facility in Plymouth, Minnesota</a> <a href="http://www.ift.org/About-Us/Our-History/FutureFood-2050.aspx" rel="nofollow" target="_blank">IFT Documentary</a>

Ep. 058 - Catalyzing Critical Thinking with Sherrill Cropper, Bakery Formulation Specialist at Red Star Yeast