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  • Writer's pictureKianne Campbell

Alum Interview: Georgeanna Stockemer

Meet Bakery Science Alum, Georgeanna! Class of 2020.

Favorite Baked Good: Sourdough Bread

Current Role: Bakery R&D at Corbion ingredients

What is a day in the life like as an R&D Scientist? No one day is the same! One day you’re making coffee cake in the bake lab, the next day you might be watching bread mold for a preservation study on a new ingredient for the market.

Favorite part of being in the industry? The people! And the connections I’ve made in the industry. I’ve made lifelong friends that I work with every day.

Why do you recommend a degree in baking science? Bakery Science is unique in that you get plenty of hands-on learning in the classroom. Learning how to run a production line in small scale in lab classes and in the Bakery Science Club was great training for my career.


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