11 minute read
Good Taste
How LVC Students and Alumni Add Flavor to Our Lives
“Delighting consumers is our top priority.”
When AuBrei Weigand-Heller ’07 was looking for a college, she wanted one that was accredited by the American Chemical Society to ensure a high-quality education that would prepare her for a successful science career. Helping her along her career path were two legendary Professors of Chemistry, Dr. Donald Dahlberg and Dr. Owen Moe, who provided guidance and mentorship.
Today, as a Product Development Scientist at McCormick & Company in Maryland, AuBrei credits these professors for their inspirational influence on her success at LVC and beyond.
“Dr. Moe was instrumental during our summer student-faculty research, where I gained invaluable experience in analytical techniques and later presenting research findings at scientific symposiums and conferences,” she said. “His mentorship sharpened my skills and built my confidence as a researcher and presenter.
“Dr. Dahlberg also played a pivotal role in shaping my future,” Weigand-Heller added. “During my senior year, he arranged for me to conduct research with a local food company. This hands-on experience deepened my understanding of the industry and solidified my decision to pursue a graduate degree in Food Science (Penn State University). Their guidance and encouragement were key to my academic and professional growth.”
As a Product Development Scientist at McCormick, where Elijah Knauer ’23 (ACS Chemistry) also works, AuBrei is accountable for bringing new food products to life, from initial concepts through commercialization. She leads the technical direction of projects, providing expertise on ingredient functionality, flavor optimization, and product stability.
“Every day is fascinating,” Weigand-Heller said. “By adjusting one variable at a time and carefully monitoring the results, I can make informed decisions on optimizing the formulation and ensuring the product meets consumer expectations and functional requirements. Consumer research is also critical in product development because delighting consumers is our top priority.”
In addition to delighting consumers, sustainability—also known as Purpose-led Performance (PLP)—is one of McCormick’s guiding principles. Through PLP, the Company is committed to doing what’s right for people, communities, and the planet we all share. McCormick’s PLP strategy also includes a set of specific targets that are aligned with the United Nations Sustainable Development Goals.
“As a product developer, I support McCormick’s PLP goals by developing products that enable more healthy, natural, or nutritious choices for consumers,” Weigand-Heller said. “Seeing a product I developed on a grocery store shelf is the most rewarding part of my job. It’s incredibly fulfilling to know that my work has gone from concept to a tangible item that people can enjoy!”
Creators of Moments of Goodness
Today, Shawn Houser-Fedor ’94 leads a talented and creative group of scientists and engineers who develop new chocolate, candy, gum, mints, syrups, toppings, and baking chips for The Hershey Company. Shawn’s sweet path to success started when she took LVC classes while she was still a student at Palmyra High School. She went on to become a Chemistry major, adding several Business classes to expand her career options after graduation.
Like AuBrei Heller-Weigand ’97, Shawn credits LVC professors for helping her achieve her goals.
“Participating in Chemistry’s Summer Research Program with Dr. Donald Dahlberg, conducting research in physical chemistry with chemometrics, enabled me to study predictive methods of measuring characteristics of cooking oils,” said Shawn, who today is Senior Director and Head of U.S. Confections (CMG) and Adjacencies Product Development for The Hershey Company. “This collaboration led to additional research opportunities with him during the next two summers.
“Dr. Dahlberg was particularly inspirational to me as an academic and life advisor,” Shawn added. “He got to know me as a person, providing Chemistry and career guidance, supporting me through some challenging times, and helping me believe in myself. He directed me to my future career path, which I had not considered.”
Shawn’s student-faculty research taught her about analytical and physical chemistry, critical thinking, conducting research, and presenting information to others effectively, which led to her winning an award for a paper she presented at a regional science competition.
“Hershey products are based on what consumers look for in their daily lives,” Shawn said. “Taste is the key to success in what we design and develop. At Hershey, we like to say we are the ‘Creators of Moments of Goodness.’
“We also pride ourselves on adaptability. There is an increased interest in milk and dairy alternatives, so we developed new Hershey’s and Reese’s Plant Based Chocolates using oat and rice flour, for example.”
Another point of pride is the company’s focus on sustainability.
“The Hershey Company corporate strategy guides how we make moments of goodness by delivering on our commitments to safeguarding environmental health, supporting children and youth, and building prosperous communities throughout our supply chain. Recent launches of products like Reese’s Peanut Butter Cup with Lava, KitKat Frosted Donut, and Shaq-A-Licious Gummies (a partnership with celebrity Shaquille O’Neal) exemplify these Hershey Company ideals.”
Shawn advises aspiring food scientists and product developers to build a solid foundation in chemistry, other science areas, and business acumen to succeed in today’s rapidly changing world of food.
“Partner across multiple disciplines to explore areas of interest you are most passionate about,” Shawn said. “Following your passions, while being disciplined and committed to achieving your goals, will often lead to a successful career.”
Bakeries and Blends
From chocolate to cranberry pieces, Dutch Valley Foods Inc. in Myerstown provides its many customers with flavorful ingredients through its extensive logistics and bulk food distribution network. Jeffrey “Jeff” Firestone ’86, Chief Operating Officer and President, noted that while his company distributes everything from Old Bay seasoning to Dutch Barrel syrup, the ultimate goal is to provide their clients with the best and tastiest ingredients.
“We are customer-focused to the highest degree, developing, manufacturing, and distributing food products to meet specific customer needs, such as supplying bakeries with precise recipe ingredients and meat processing businesses with unique seasoning blends,” said Firestone. “It’s about people. Helping feed people with reliable, quality, and safe products through Dutch Valley’s distribution network is a rewarding outcome.”
Firestone, who was partially led to LVC by two high school teachers, Dr. Dennis J. Tulli ’69 and Frank Kuhn ’70, said his Valley Accounting degree and several influential professors from across the curriculum helped guide his career success.
“Dr. James Broussard (History) was excellent at connecting stories of history to the American people and Dr. John Heffner (Business Management) taught me the importance of having a clear business strategy,” said Firestone. “Dr. Phil Billings (English) and Dr. Leon Markowicz (Business) taught me how to write and communicate succinctly and clearly. These professors prepared me to succeed in an ever-evolving and competitive industry.”
Firestone noted that working in such a competitive industry, with challenges ranging from changing consumer trends to increasing costs, the power of earning a liberal arts degree is invaluable.
“There are numerous career avenues and opportunities in the food distribution field. Having an education that spans disciplines, including the humanities and social sciences, helps you adapt, grow, and flourish. A liberal arts degree helps us deal with the world we live in today. Understanding is the starting point for solutions.
Flying Dutchmen Ale: Beverage Based in Science
Since 2016, LVC has cultivated a tradition that blends science, community, and creativity through its annual Flying Dutchmen Ale. In partnership with Snitz Creek Brewery, Dr. Liz Sterner, Assistant Professor of Chemistry, guides LVC science majors in brewing a distinctive beer each year. The “Brew Crew” gains hands-on educational experience while learning about the chemical processes involved in brewing, connecting theoretical knowledge from their lab and lecture courses to practical applications.
Jackie Martin ’25, Chemistry and Physics, a member of this year’s squad, said the principles she learned in her Chemistry courses directly apply to brewing.
“The behind-the-scenes look at what occurs when an ale is brewed allowed me to recognize how much chemistry goes into producing not only beer but also food,” Jackie said. “Dr. Sterner and Snitz broke down each process and step into its application and how it related to something we did in an LVC lab or class. Seeing the practicality of the lectures or work I’ve done was rewarding.”
Jackie’s teammate, Ainsley Buia ’25, Biology, agreed.
“The Brew Crew’s previous Chemistry lab courses prepared us to learn and accurately execute the brewing process quickly,” Ainsley said. “Bringing years of laboratory experience
to real-life scenarios was significant since hundreds of people enjoy our product during Homecoming.”
During ingredient selection at Snitz Creek, “The team smelled and tasted different beer ingredients and discussed how they can affect the type of beer produced,” Sterner said. “Students of age tasted some beer samples to experience those effects; then the group chose the ingredients after discussion.”
The crew used more technical food science and safety methods on the day they brewed this year’s batch, with sanitation essential. They ensured the mash was kept at the right temperature for the enzymes to convert starch to sugar, then picked the right time to add the hops to the boil to get the desired effect.
Former Brew Crew members, many of whom have gone on to pursue advanced degrees in doctoral and health professions programs, return to campus each year for the Homecoming Reveal Party. This event, where the new brew is unveiled, has become a highlight for alumni and the wider LVC community.
“Every Crew has its charm,” Dr. Sterner said. “They take pride in making something they can share with their community. And, of course, it’s fun to get the ‘behind the scenes’ experience on the Brew Day.”
The Evolution of Beer, Wine, Cheese, and Bread
Dr. Walter Patton’s First-Year Experience (FYE) course, “Civilization as We Know It,” invites students to explore the intersections between history and biotechnology. Far from a simple discussion or retelling of science history, the course begins by examining how food enabled society to develop and evolve.
Patton’s initial inspirations for this “Biotechnology” course are the curious roles that beer, wine, cheese, and bread played in shaping civilization. “Living systems do amazing things,” said Patton, Associate Professor of Chemistry. “Biotechnological processes played a role in developing those food items. These are great, accessible topics for an FYE course.”
The course begins with a historical exploration, connecting ancient food practices to modern biotechnological advances. A key example is the transition from ancient grains to modern crops. Students learn how centuries of selective breeding— a form of early biotechnology—were precursors to today’s genetically modified organisms (GMOs).
“A stable food supply and safe drinking water sources are things we take for granted today. To get those things, people were utilizing the scientific method for thousands of years without realizing it,” Patton remarked.
From the microscope to modern genetic engineering, students explore scientific advances through reading and writing. Among those, students learn the story of Henrietta Lacks and the ethical questions surrounding the use of her cells for scientific research.
Owen Johns ’27, an Environmental Science major who took Patton’s “Biotechnology” course, said learning the story of Lacks was one of his favorite parts of the class.
“This course gave me a much greater understanding of what biotechnology is and how it impacts our everyday lives,” he said. “I have a much larger appreciation when I consume a product resulting from biotechnology because I think of the time and research it took to create the product.”
Through readings and discussions, students reflect on how biotechnology shapes everyday life, through extensive writing required in the course. As students progress through the course, they consider the ethical and societal implications of biotechnology. They explore questions like: Is biotech inherently good or bad? How do we balance innovation with ethical concerns? Dr. Patton hopes students leave with a nuanced understanding of these topics, recognizing that advancements in biotechnology offer tremendous benefits and complex challenges.
Johns recalls class discussions about GMOs.
“Dr. Patton helped us to understand and realize that GMOs aren’t as scary as they seem,” he said. “While more long-term research needs to be done in this field of study, limited negative impacts of GMOs have been discovered thus far, and they can be very beneficial, especially in areas with greater needs.”
Therefore, “Biotechnology” is more than a course about historical advances—it’s about thinking critically, communicating effectively, and understanding science’s profound impact on our daily lives. By the end of the semester, students gain an appreciation for biotechnology and the ability to engage thoughtfully with the world around them through discussion and writing.
Last spring, Patton piloted a new FYE 112 topic, “Food and Society,” wherein students examine things people take for granted about the origins of our food and the long-term impacts of food production and availability on our world.
