If it was daytime in the 2000s, it’s a good bet that Katie Tryon was hard at work in Bevier Hall.
“I had great nutrition and food science classes there, of course, but I also taught classes, attended career fairs, networked with alumni and spent many hours making a mess in the state-of-the-art kitchens,” says Tryon (BS/human nutrition ’07, MS/food science, human nutrition ’09), now a senior specialist for scientific and regulatory affairs at Chicago’s Mars Wrigley Confectionery.
“It is where I learned about my passion of food — and how make my signature Huevos Rancheros.”
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