Meet Bakery Science Alum, Emily Iversen, Class of 2019.
Favorite Baked Good: To eat: cookies To bake: breads.
Current Role: Associate Scrum-Master (IT) @ Ardent Mills, previously Quality Development Associate @ Ardent Mills
What is a day in the life like?
Emily facilitates meetings for the data and analytics team, as well as team check-ins with software developers & product owners to work through challenges. The switch from Quality to IT may seem surprising, but they have more in common than you may think. A continuous improvement mindset is so important for both roles- Emily wanted to find efficient processes for quality by building analytical reports and low code applications related to pest management, maintenance and reliability systems, and product traceability. These systems aid in connecting the corporate side of the business to what is going on day-to-day in the mills, as well as connecting new acquisitions.
Favorite part of being in the industry? This industry is one that touches every single person globally, and there are so many ways we can work to make positive impacts. It’s also exciting to connect the products we work with every day to friends and family all over the country.
Why do you recommend a degree in baking science? Bakery Science sounds so specific but curriculum is actually very broad (science and business classes at varying levels) and it’s great to see functional application through real-world experiences that makes you feel connected to the industry.