Kelly Reynaga interned as a food quality assurance lab technician over the summer at Burke Corporation, a meat products manufacturer in Nevada, Iowa.
“I already understand some of the testing procedures we are studying in my microbiology laboratory because of my internship,” Reynaga says.
Although she’s a food science major, she isn’t a cook. She's fascinated with the science of food and her internship gave her a jump-start in her microbiology and food chemistry classes.
She also enjoys the community feel she’s found in the college. "You don’t feel like you are a number in the College of Agriculture and Life Sciences,” she says.
As an ag ambassador she helped coordinate the out-of-state student barbecue, which is a great way to welcome students to campus.
After she graduates she hopes to pursue a career in food product development, research, processing or quality assurance.