Philip Eberly

Research & Development Technologist, The J.M. Smucker Co.

MS, Food science ’24.

Shredded low-moisture part-skim Mozzarella cheese, functional shelf life, anticaking agents.

I can trace my passion for the food industry to my childhood, where I grew up on my family’s dairy farm. The cows always needed to be fed and milked, but I was particularly interested in what happened to the milk after it left the farm. It was not until my involvement in my high school’s agricultural education program when I discovered that food science was a course of study that I passionately wanted to pursue. Since then, I have followed my curiosity to explore the vast, exciting, and diverse field of food science.