Employment Anniversaries
June
Day Years
JOSE HERNANDEZ BEN HENRIKSON MICHAEL MOLS
21 12 21 1
LLOYD DROEGE MARIA TORRES TAMMY CROOK
27 28 27 11 29 16
DANIEL ESTRELLA CRYSTAL KESSEL
19 16 20 28 21 23 21 12
23 12 OLGERT REFATLLARI 23 11 ANNIE ETCHISON 24 2
JOHN DERR RICHARD COX
In March of this year, Emily Plapp and Holly Gleissner ventured to Dixon High School to meet with the school’s Food Science class. They talked with the students about the wide variety of job opportunities that are available in the food industry and explained how the five different senses are used in Food Science. Next, they demonstrated what they just explained by set Dixon High School Food Science Class Visits Crest Foods
ting up a lab that focused on each of the senses. For sight, they looked at different colored beverages and how the appearance influences a person’s perception of flavor. For touch, they evaluated different yogurts to see how fat level and fat source influences the mouthfeel. Taste involved evaluating unknown flavored cookies and describing the flavors. During the part of the lab for smell, the students tasted root beer and described the flavors. They then smelled a wintergreen candy and re-tasted the root beer to see if they could pick up on the wintergreen flavor in the root beer. This was to help demonstrate how a person’s sense of smell assists with taste and a way that’s used in a lab setting to accurately describe a flavor. It’s hard to demonstrate the sense of hearing in relation to food in a lab setting, so they talked about examples like a can of Coca Cola opening and fizzing, the sound of a steak sizzling on the grill and the crunch of crackers or chips and if those sounds were different or completely missing, what might it tell you about the food? In April, the students traveled to Crest for a tour. They group went to the Mix Facility to see the big blenders and watch how they dispense mixed ingredients into drums or totes. Following the completed drums and totes, they moved on to production to see how the mixed ingredients are used in different product. In the R&D building, the students learned about writing the formulas, weighing ingredients, running prjects and the testing involved. Jeff Hacaga gave them an overview of the HTST equipment and they then met with Dan Brown to learn about the importance of testing incoming ingredients and how to look for differences in lots of product. For the CP Lab tour, they talked through how that division takes on and works through a project and a little about how finished retail products over shelf life. Kristina McWethy gave the students a brief overview about using social media to help promote brands and about developing the 815Eats brand. She showed early graphics, prototypes and some of the discussions that led to where they landed on the final version. We were grateful for this opportunity to meet with those who may be interested in pursuing a career in Food Sci- ence and hope they’ll consider Crest Foods as a future employer!
April, May & June 2022 Crest Ink 19
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