Food science alumna (BS ‘16) alumna drives product innovation and flavor development at Newly Weds Foods

Where are you from, and what inspired you to study food science in the Herbert College of Agriculture at the University of Tennessee?

I’m originally from Savannah, Tennessee—a small town in the southwestern part of the state, best known for its close proximity to Pickwick Lake, Shiloh National Military Park, and the Tennessee River.

After graduating high school, I wasn’t entirely sure what career path I wanted to pursue. I knew I was drawn to science, but I hadn’t yet found a specific direction. That changed when I learned about the food science program from Dr. Molly West. At the time we met, she was an upper classman in the department and a family friend. As I explored it further, I was inspired by the program’s strong science-based curriculum and the close-knit, supportive community within the department.

What is your current role, and can you describe how your education and career led you to where you are today?

I currently serve as the Research and Development Manager at Newly Weds Condiments and Sauces LLC in Dyersburg, TN. My education at UT played a pivotal role in opening the door to the food industry. It gave me the technical foundation and confidence to pursue opportunities that shaped my career.

I began as an operations intern with Tyson Foods, which gave me firsthand experience in large-scale food manufacturing. From there, I stepped into the role of Sanitation Manager with PepsiCo’s Frito-Lay division, where I deepened my understanding of food safety and operational excellence. Later, I became the Senior Product Developer at Develey Mustard and Condiments, which recently merged with Newly Weds Foods, where I honed my skills in formulation and innovation.

Each of these roles taught me valuable lessons in hard work, determination, and leadership, and ultimately prepared me for the responsibilities I carry today in managing product development and ensuring food safety at Newly Weds.

What sparked your interest in product development and innovation within the food industry?

I have always been curious about the ‘why’ behind the foods we eat. As a kid, I was captivated by the television show Unwrapped, which explored how everyday foods are made and packaged. Watching that show sparked a fascination with the behind-the-scenes processes—how raw ingredients are transformed into finished products, and how innovation plays a role in making food more accessible, enjoyable, and efficient. That early curiosity stayed with me and evolved into a passion for understanding consumer needs, experimenting with new ingredients, and finding creative ways to improve taste, nutrition, and sustainability. Product development in the food industry allows me to combine that childhood wonder with real-world impact, creating solutions that not only satisfy but also inspire.

What do you enjoy most about leading a team focused on creating new products and flavors for consumers?

I enjoy seeing my team become immersed in the projects we work on, especially when they take ownership and pride in the process. There’s something incredibly rewarding about watching their ideas evolve from concept to commercialization. When a product finally hits the shelves, it’s not just a business win—it’s a moment of validation for all the hard work, creativity, and collaboration that went into it. Seeing their excitement and sense of accomplishment reinforces why I love leading in this space.

What does the process of developing a new condiment look like from the first idea to seeing it on the shelves?

The process usually starts with a product idea from either a commercial customer or our internal sales and marketing team. Research and Development then does an initial hazard analysis and checks whether the product can be made based on our site’s capabilities. A product development scientist creates the initial formulation, which is then fine-tuned through customer feedback until it’s approved. Once finalized, we run large-scale production trials to validate everything—Hazard Analysis Critical Control Point, dosing, storage, packaging, and microbiological standards. During these trials, we also perform analytical and sensory testing to confirm the product meets all the specifications laid out in the approved formulation. Final samples are then submitted to the customer for approval, and once they sign off, the project moves into the final stages like label and packaging creation and production scheduling.

How did your food science education at UT prepare you for your career in product development and food safety?

Were there any faculty, mentors, or experiences during your time at UT that made a lasting impact on your career path?

Oh yes, in general the whole food science faculty were mentors to me in some way. To name a few, my first mentor was Dr. Jennifer Richards. She was one of my academic advisors and from day one she and I clicked. She was always super supportive of my goals and helped steer me in the direction to achieve those goals. Next, would be Dr. David Golden. He opened my eyes to the parts of food science I love, from how to identify which micro-organisms can survive acidic conditions to the history of chocolate. Lastly, it would be Dr. Vermont Dia. He represented the personality of the food science department. He is one of the kindest, funniest, and smartest people you will ever meet.

One of the most impactful experiences I had was during the summer between my freshman and sophomore year, when I had the privilege of participating in a study abroad program in Jamaica. This trip was led by Dr. Michael Smith alongside other faculty and fellow students from UTIA. During this immersive experience, we explored various agricultural sectors across the country, gaining valuable insights into Jamaica’s unique agricultural practices and challenges.

What is one thing you wish more people understood about your work?

One thing I wish more people understood is that food science and nutrition, while related, are fundamentally different disciplines. I often explain it like this: food science focuses on the chemical, physical, and microbiological properties of the foods we consume. It’s about understanding how food is made, processed, preserved, and how its components interact. On the other hand, nutrition is the science of how those foods—and their nutrients—affect the human body. It deals with metabolism, health outcomes, and dietary needs. While both fields contribute to our understanding of food and health, food science is more rooted in the technical and industrial aspects of food production, whereas nutrition is centered on biological and physiological impacts.

What advice would you give to current food science students who hope to pursue careers in product development or research and development?

The advice I would give to current food science students is to find a way to set yourself apart from the pack. As you transition into your professional careers, you’ll quickly realize that many of your peers will have similar academic credentials. What will make the difference is the unique experiences, skills, and perspectives you bring to the table.

Take the time now while you’re still in school to seek out opportunities that challenge you and help you grow beyond the classroom. For me, that meant working as an undergraduate assistant in Dr. Faith Critzer’s lab, where I gained hands-on research experience and developed a deeper understanding of food safety. It also meant pursuing an operations internship with Tyson Foods, which gave me insight into the scale and complexity of food manufacturing in a corporate setting.

Whether it’s research, internships, leadership roles, or volunteer work, find something that excites you and helps you build a story that’s uniquely yours. Employers aren’t just looking for degrees—they’re looking for people who bring something extra.

What is your proudest professional accomplishment?

One of my proudest professional accomplishments was having one of my formulations named Grand Champion at the Worldwide Mustard Competition hosted by the National Mustard Museum in 2022—yes, that’s a real and very competitive event! The contest features 18 distinct categories, with mustard and mustard-based products submitted from around the globe. Each entry undergoes a blind taste test by a panel of judges. The top product in each category receives a gold medal, and those winners are then judged again to determine the overall Grand Champion.

To have my formulation rise to the top among such a diverse and international field was incredibly rewarding and a true highlight of my career in food science.

Outside of work, how do you like to stay involved in your community or spend your free time?

I’m an active member of the Dyersburg/Dyer County Chamber of Commerce and earlier this year, I proudly completed the Chamber’s Adult Leadership Program. That experience gave me a deeper understanding of our local community and allowed me to build meaningful connections with professionals from a variety of industries across Dyersburg and Dyer County.