Megan L. Gregg
West Chester, OH
Food Science and Technology
Department of Food Science and Technology
2020 Distinguished Senior Award Celebration Program (.pdf)
2020 Distinguished Senior Award Recipient Showcase Poster (.pdf)
One of Megan Gregg’s most valuable undergraduate learning experiences was in a Food Additives class. Megan learned a lot of great information during this class that she was able to connect to many other classes as well. It remains one of the most interesting and illuminating courses she has taken at Ohio State.
Another enjoyable experience Megan had during her undergraduate career was an internship at The J.M. Smucker Company. Megan fit well into their company culture and met a lot of great people during her summer there, not only on the Smucker Natural Foods team where she worked, but throughout the company. Megan primarily worked on several product development projects, and she appreciated feeling like the work she did made a difference for her team.
Megan participated on a product development team, and she was thrilled when they took second place at the national competition in Chicago for Baking Tech 2018. The team consisted of Megan and three other undergraduates, and because they were competing mostly against teams of college seniors or graduate students, they felt especially accomplished with their performance in the competition. The preparations began in her sophomore year, as she and her teammates performed extensive research to develop a shelf-stable, bite-sized cake with international flavors. They achieved a phenomenal result with their Masala Chai Pumpkin Pie Gemstone Cakes.
Interning at the flavor company Mane in Lebanon, Ohio, Megan worked as a sensory technician intern and gained experience in research and development of flavors, flavor applications, and flavor chemistry. She also interned at The J.M. Smucker Company in Orrville, Ohio as a Natural Foods Research and Development Intern. Here she enjoyed being on a small team and learning more about how R&D intersects with marketing and finance. In both internships she gained valuable skills and experience in the food science and development industry, and challenged herself to grow beyond her comfort zone.
Megan has been a member of the Food Science Club since freshman year. She served as the Product Development Liaison for the club where she informed members about the different product development competitions offered that year and assisted the product development teams as they worked on their entries. She was also one of the co-presidents of the Food Science Club. In addition to leading the club, Megan helped organize the Farm Science Review fundraiser and an annual department Thanksgiving lunch.
Megan was proud to be recognized on the Dean’s List as an undergraduate.
Once she graduates in May, Megan is thrilled to move right into industry with a role at The J.M. Smucker Company as a Sensory Technician in Orrville, Ohio.
Dr. Mary Kay Pohlschneider is Megan’s selection as her mentor. Megan said Dr. Pohlschneider has always been there for her on both an academic and personal level, making her one of the most influential people Megan encountered at Ohio State. Not only has Dr. Pohlschneider been a great professor in the classes Megan has taken with her, her excellent advice and willingness to help is very appreciated.