Success Stories from our Graduates

Jay Sanghani

Jay graduated from Rutgers in 2017 with a B.S. in Food Science, Research Option. During his undergraduate years he was the President of the Undergraduate Food Science Club, brother of The Fraternity of Alpha Zeta, member of Rutgers Quidditch team, and did research in Dr. Karwe, Dr. Simon, and Dr. Shapses’ labs.  He completed a product development internship at Keurig Green Mountain in the Summer of 2016. At Keurig, he developed coffee prototypes and tested them by leading an expert sensory evaluation panel. Jay now works as a Research Technologist for DanoneWave (Dannon) in Research and Innovation. He works closely with sensory, marketing, and quality teams to develop new yogurt prototypes for Danimals, Light and Fit, and Private Label brands. In the near future, Jay would like to pursue a Master’s degree.

Kevin Tveter - 2017

Kevin Tveter graduated from Rutgers University’s in January of 2017 with a B.S. in Food Science (Research Option). What is unique regarding Kevin’s situation being his ability to manage graduating Magna Cum Laude while functioning as the full-time primary caretaker of his household; his mother has been registered as legally disabled since 2009 within the states of NY and NJ. Thus, many responsibilities not typical to college students such as managing his mother’s medicinal needs and household obligations fell upon his daily tasks while completing his schoolwork. Currently, Kevin is living his dream of being a researcher as he works for his PhD in Dr. Diana Roopchand’s lab within the Institute for Food, Nutrition and Health on Cook campus. Primarily, he works researching the benefits of grape polyphenols on improving metabolic syndrome, diabetes and the symptoms characteristic of these diseases. Kevin’s ultimate career goal is to utilize his talents to further help improve the current health state of our societies via improving current food systems, biochemical pathways, and understanding the implication of food consumption on transcriptional factors and epigenetics.

Sarah Waxman

Sarah Waxman graduated from Rutgers in May 2016 with a triple major in Food Science (research option), Nutritional Science, and Biology. As an undergrad Sarah conducted research in Dr. Ludescher’s lab focusing on the use of Azo dyes as luminescent probes for the physical properties of food. Sarah was an active member of the Rutgers Food Science club and served as President her senior year. Sarah was active on campus working as a Resident Assistant, a FIGS instructor, and the chair of the service committee in Alpha Zeta. After completing two summer internships at Mondelez International, Sarah accepted a full-time position as an Associate Scientist on the Lipids Team in Ingredient Research at Mondelez where she works on lipids research projects with applications for some of her favorite snacks such as Oreos and Chips Ahoy! Sarah is also part time pursuing a graduate degree at Rutgers under the advisement of Dr. Ludescher.

Derrick Fondaco - 2016

Derrick graduated from Rutgers in May 2016, majoring in Food Science, Research Option. As an undergraduate, Derrick did research for three years on the TIM-1 gastrointestinal model, under Dr. Rogers, Dr. Corradini, and Dr. Ludescher. Derrick was an active member of the Undergraduate Food Science Club and was Vice President during his senior year. After completing an internship in the summer before his senior year, Derrick accepted an offer to join Unilever full-time after graduation as an Associate Food Scientist in Ice Cream. He started in June 2016 as a Product Developer on the Breyers innovation team, where he began developing new flavors for 2018. In his current role, Derrick leads cost-savings and quality-related projects on North American ice cream brands (Breyers, Klondike, Magnum, Talenti, Popsicle, Good Humor) and tea brands (Lipton, Pure Leaf). Whether it’s making product in the pilot plant, coordinating factory trials, working with suppliers, improving flavors, or tracking consumer complaints, Derrick loves that every day and every project is completely different.

Christina Giuliano - 2016

 Christina graduated from Rutgers in May of 2016, majoring in Food Science, General Option, and minoring in Nutrition. During her undergraduate years, she was an active member of the Rutgers Performing Dance Company, and served as the Secretary of the Undergraduate Food Science Club during her senior year. After graduation, she moved on to work in the Sensory department at the L’Oréal US Research and Innovation Center for a year. During her time at L’Oréal, Christina worked closely with labs in both France and the US in order to develop and improve products to be sold worldwide under brands such as L’Oréal, Maybelline, Kiehl’s, Garnier, and Lancôme. As of June 2017, Christina is working full time at Allen Flavors Inc. in the Quality Control lab tasting, and testing flavors to be used for various applications. In her free time, Christina is training for a half marathon, and in the future would like to pursue her Master’s Degree in Cosmetic Science.

Danielle Dossantos - 2015

Danielle graduated from Rutgers in 2015 with a B.S. in Food Science. During her undergraduate career she was heavily involved with the Undergraduate Food Science Club, research in Dr. Ludescher’s lab, both taking and teaching a Food Science FIGS, and teaching Organic Chemistry for ODASIS. She interned with Mars Chocolate during the summer of her junior year and fell in love with the confectionary industry and the excitement chocolate generates as a celebratory and satisfying treat! She now works as a Product Development Scientist on M&M’s innovation. The most exciting part of her job is being able to work with a team of intelligent and diverse people to transform an idea into reality. She finds it extremely rewarding to witness the product scale from the benchtop to the manufacturing plant, and then make it way to the marketplace for consumers to enjoy.

Marissa Letinski - 2014

I graduated from Rutgers Food Science (research option) in May 2014. I was president of the Undergraduate Food Science club my senior year and treasure my junior year. I had a summer internship at Ingredion in the summer of 2012 in baker applications group. In the summer of 2013, I was a summer intern in global biscuits at Mondelez International where I worked on BelVita soft for Europe. I was hired for a full-time position at Mondelez after graduation and began working in global gum product development. I have been here for over 3 years in various roles in global gum, working on many brands including Trident, Dentyne and Clorets. I began pursuing my MBS in Food Science at Rutgers part time the fall of 2015 with an anticipated graduation date of January 2019.