I was sold on Kraft after they came on campus for interviews. I was impressed with the caliber of talent. Kraft definitely made a great first impression. And now, six years later, that first impression still holds true. This is a very energetic, exciting environment.
Every day holds a new challenge.
My responsibility in Microbiology and Food Safety is to assess the safety of new products and reformulated products. I work with the Cheese and Meals divisions, so that means I get to work on a wide variety of products. I also work with a wide variety of people. We work in cross-functional teams composed of people from other areas such as Product Development, Physical Chemistry, Quality Assurance, Nutrition, and Operations. Teams are at the heart of everything we do.