{"id":1729,"date":"2026-02-26T16:56:41","date_gmt":"2026-02-26T21:56:41","guid":{"rendered":"https:\/\/utia.tennessee.edu\/spotlights\/?p=1729"},"modified":"2026-02-27T10:22:03","modified_gmt":"2026-02-27T15:22:03","slug":"rachel-smith","status":"publish","type":"post","link":"https:\/\/utia.tennessee.edu\/spotlights\/rachel-smith\/","title":{"rendered":"Rachel Smith"},"content":{"rendered":"\n

Food science<\/a> alumna (BS \u201816) drives product innovation and flavor development at Newly Weds Foods<\/em><\/p>\n\n\n

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Where are you from, and what inspired you to study food science in the Herbert College of Agriculture<\/a> at the University of Tennessee?<\/strong><\/p>\n\n\n\n

I\u2019m originally from Savannah, Tennessee\u2014a 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.<\/p>\n\n\n\n

After graduating high school, I wasn\u2019t entirely sure what career path I wanted to pursue. I knew I was drawn to science, but I hadn\u2019t yet found a specific direction. That changed when I learned about the food science program from Dr. Molly West<\/a>. 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\u2019s strong science-based curriculum and the close-knit, supportive community within the department.<\/p>\n\n\n

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What is your current role, and can you describe how your education and career led you to where you are today?<\/strong><\/p>\n\n\n\n

I currently serve as the research and development manager at Newly Weds Condiments and Sauces LLC in Dyersburg, Tennessee. 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.<\/p>\n\n\n\n

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\u2019s 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.<\/p>\n\n\n\n

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.<\/p>\n\n\n

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What sparked your interest in product development and innovation within the food industry?<\/strong><\/p>\n\n\n\n

I have always been curious about the \u2018why\u2019 behind the foods we eat. As a kid, I was captivated by the television show Unwrapped<\/em>, which explored how everyday foods are made and packaged. Watching that show sparked a fascination with the behind-the-scenes processes\u2014how 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.<\/p>\n\n\n

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What do you enjoy most about leading a team focused on creating new products and flavors for consumers?<\/strong><\/p>\n\n\n\n

I enjoy seeing my team become immersed in the projects we work on, especially when they take ownership and pride in the process. There\u2019s something incredibly rewarding about watching their ideas evolve from concept to commercialization. When a product finally hits the shelves, it\u2019s not just a business win\u2014it\u2019s 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.<\/p>\n\n\n

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What does the process of developing a new condiment look like from the first idea to seeing it on the shelves?<\/strong><\/p>\n\n\n\n

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\u2019s capabilities. A product development scientist creates the initial formulation, which is then fine-tuned through customer feedback until it\u2019s approved. Once finalized, we run large-scale production trials to validate everything\u2014Hazard 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.<\/p>\n\n\n

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How did your food science education at UT prepare you for your career in product development and food safety?<\/strong><\/p>\n\n\n