Anne Seely

Food has always been a pivotal part of my life. Like most children, I helped my mother make everything from quiche to Christmas cookies. I grew to love the precision of baking and the flexibility of cooking. Most children, however, do not go on to usurp their own grandmother as the holiday dessert provider at the age of seventeen. My fascination with food can only be matched by a passion for science. Pursuing a degree in Culinary Science at Iowa State University ensured that I never had to choose between the two, and minors in anthropology and English kept me well rounded and open minded. My classes inspired me to think critically and creatively about food products. Some of my favorite undergraduate class experiences are as follows. Developing recipes for Iowa State University Dining Creating a HACCP plan for a grocery store chain Exploring new culinary techniques in Advanced Food Preparation laboratory Gaining real-world experience via internships with The Schwan Food Company and The Madison County Dessert Factory My passion for food science did not end with my bachelor's degree. As a master's student in Food Science and Technology, I am currently finishing research on aroma differences in herbs grown under varied light wavelengths. I have also overseen projects on aronia berries (also known as chokeberries), local tofu, dried mango, and flavored microwave popcorn. Our lab also collaborates with the United States Department of Agriculture (USDA) on larger projects. Pursuing my master's degree has made me a more motivated scientist. I am excited to join the ever-changing food and beverage industry once I graduate in December. Positions in research and development, recipe writing and editing, food publishing, and nutritional anthropology interest me. My StrengthsFinder 2.0 Top 5 Strenghts are: Learner Discipline Focus Intellection Achiever Please feel free to email me at anneseely@gmail.com with any questions about this page.