Rachel L. Barrett

 Rachel l. Barrett

Department of Food Science and Technology
Food Science and Technology
Rockford, OH 

Rachel Barrett is a Food Science and Technology (FST) major who combined her interests in food, agriculture, and nutrition into a career path she didn’t realize was possible. She credits her mentor, Julie
Townsend, undergraduate advisor in the Department of Food Science and Technology, with helping her realize her goals. After sharing her passions and interest in a potential research experience, Julie connected Rachel with Dr. Jessica Cooperstone, who has a joint appointment with the FST, and the Department of Horticulture and Crop Science. As an undergraduate research assistant, Rachel is investigating a potential correlation between health associated compounds in apples (phenolics, tannins, anthocyanins) and flavor preferences.

In addition to her research work, Rachel joined six student organizations on campus and served in several leadership roles, including co-social chair of the Food Science Club. As an ambassador for Agriculture Future of America (AFA), she helped connect more students to the organization. She said, “I am passionate about the mission of AFA and wanted to share the amazing experiences with more students at Ohio State.” Through her efforts, student attendance at the AFA Leaders Conference more than doubled.

Rachel also served as the Chancellor of the Alpha Zeta Partners Townsend Chapter, where she helped to create a community where all scholars in CFAES can collaborate. She is a Peer Mentor in FST and a CFAES Ambassador and relished connecting with prospective, first year, and transfer students, sharing her love for Ohio State and CFAES, and helping them find their place at the university and in the college. Rachel gives back to the community by participating in 400 hours of community service through her GOYA Foods scholarship.

One of Rachel’s most enjoyable experiences was her education abroad trip to Costa Rica where she observed farm operations and other agriculture related sites. She said, “I loved getting to explore another country and learn about their culture.”

Rachel completed internships at Wendy’s and General Mills. As a quality assurance intern for the Wendy’s Company, in Dublin, Ohio, she worked in the corporate office and test kitchen. Her first position at General Mills, Inc. was in Cedar Rapids, Iowa, where they produce cereal, fruit snacks, and frosting. She served as a food safety and quality intern and worked on projects that gave her experience in problem-solving, understanding cross-functionality, and developing professional relationships with co-workers. As a research and development intern on the Nature Valley team at General Mills Headquarters in Minneapolis, Rachel discovered new ways to evaluate products, suggested potential improvements to a formula, and reduced waste.

Rachel will start her career with General Mills at their headquarters in research and development following graduation.

Service, involvement, and accolades: Food Science & Technology Scholarship Committee,
student representative | Kellog-Moser Food Security and Sustainability Learning
Community | Dean’s List | Ohio State Running Club | American FFA Degree