Andrea Bouma - Past President, IFTSA
Andrea was born and raised in the Grand Rapids area of West Michigan. She attended one year of schooling at Michigan State University and then transferred to Grand Rapids Community College where she attained her Associates of Arts in the Culinary Arts. Following GRCC graduation, Bouma moved to Oregon where she is currently working on her Bachelors of Science Degree at Oregon State University in Food Science. At OSU, she has been an active leader in the Food and Fermentation Science Club, participated in the Cornell University Summer Scholars Program in 2008, and also worked on non-dairy frozen dessert flavors during a research and development internship at Turtle Mountain in 2007. She is planning on continuing into graduate school, also at Oregon State University, with a focus in farmstead-artisan cheeses. Andrea loves putting her culinary spin on the basics of food science and sees a future in product development. When not involved at school, Andrea loves to be outside and exploring all that Oregon and the Pacific NW have to offer. She has been very active with her chapter, IFTSA and the Oregon Section of IFT.