IBIE 2025 – The Baking Expo™️

This past summer I worked as an R&D intern. It was my first experience in the food science industry and provided me with an incredible learning experience and made me more passionate about food science. It helped me grow my knowledge of food science.

I would love the opportunity to learn and expand my knowledge of food science, especially in the bakery industry. It’s something I haven’t had a chance to learn much about, but am very interested in since my love of baking is what lead me to my major.

I have been involved in “Iron Chef” competitions at my local community college (Indian Hills CC), and I am working towards a degree in culinary food science. I am also involved in food science club events, as well as food safety in a cafe environment.

With my degree, and with this valuable experience, I intend to work towards a hands on position in the food industry, within a culinary test kitchen. With this, I would like to study plant based and dairy free research and recipe development.

I collaborate with industry partners to drive innovation in baking and food science. I secured funding with the industry for xylanase research in Kansas wheat, assisted in baking industry training, and contributed to $1.2M in grant requests.

I am dedicated to advancing food and bakery science through research, industry collaboration, and innovation. IBIE offers the ideal platform to build strong industry connections and foster partnerships that drive baking innovations at K-State.

I have had an internships with Grain Craft and Mennel Milling Company at the bakery mix facility. I also worked part time with Grain Craft during my undergraduate time at KSU. I have also attended the American Society of Baking Conference.

I want to get a position in the Baking Industry and attending IBIE will give me broad exposure to the greater Baking Industry as well as network with industry professionals.

Production Associate at ISU Creamery, Student Worker at Food Science Store Room, Baking/Dining Production Associate at ISU Dining.

I’m excited to meet many professionals in the industry who have so much experience and ask them questions. Additionally, I’d love to ask about how companies make products allergen friendly to accommodate dietary restrictions while preserving quality.

I am enrolled in the college for over a year working on my Pastry Degree although having accumulated 6 years of work experience in the Industry. From NJ, Manhattan, Alaska, and now Maui I have worked in Bakeries obsessed with learning about Pastry.

I’d like to be considered for this program, I am a professional and an amateur yearning to be the artist I know I can be if only I had the ability to to learn from mentors in the field. I hope to be able to become more educated through this process.

I was a member of Skills USA when I was in high school, and competed in commercial bakery. I have worked in a bakery since 2023, and am a bakery science student and an officer in the bake club.

I would like to go and participate in the conference to learn more and get more hands on experience before I get out into the industry after I graduate in the spring of 2026.

I have had an internship as the Dave’s Killer Bread Intern for Flowers Foods during summer 2024 and an internship for Glanbia Nutritionals as an R&D Baking Science Intern for summer 2025. I went to the American Society of Baking conference in 2025.

I intend on trying to make connections and learning from people in the baking industry as well as expanding my knowledge about different aspects and parts of the baking industry.

I’ve worked for a catering business and in university dining, gaining hands-on experience with large-scale food prep. Outside of work, I’m deeply passionate about baking and have take professional baking courses under professional pastry chefs.

I want to attend the baking expo to learn from industry leaders, discover new techniques, and connect with others who share my passion. I am also very interested in learning ways to incorporate food technology into baking.