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Food and the Law

Katie Becker didn”t come to the University interested in food science. Nor did she think she”d pursue a career in law. Now, she plans on a career that combines both. As a freshman, the Two Rivers native was interested in industrial engineering. However, after a couple semesters of coursework she decided it wasn”t a good fit. She was still undecided as a junior when a friend urged her to take a course that explained career options in food science.

“I always liked chemistry and my friend could see that this would be a great major for me,” she says. “I learned about all the options for jobs like processing, research and development, quality control, food safety and government work. The class convinced me to transfer.”

When Becker asked the course instructor, food scientist Steve Ingham, about research opportunities, he offered her a job in the lab he shares with his wife, Barb.

“That”s what”s so great about this department and CALS in general. You just have to ask and they”ll incorporate you into their work, or make a project just for you. Research is key to an education in CALS,” says Becker. She spent more than a year in the Inghams” lab. Becker worked on many projects, from how to keep pathogens from growing in slow-cookers to learning how long bacteria survive on fresh apple slices.

Becker liked the College”s broad degree requirements, especially the communication courses, and its small classes. “In CALS you get to know your professors. They”re always available to talk and they can write you really good recommendations.”

Becker will need those recommendations. After taking a year off, she plans to apply to law schools. She wants to work on food safety regulations. Her professors tell her it”s a much-needed specialization.