Face-to-Face: Meet Bryson Bolton December 2017

Ever wonder if anyone else is facing the same professional challenges as you? Or just looking to connect with some new people in your field? In IFT's Face-to-Face series, we will be introducing you to a different IFT member every month with a fun, insightful Q&A session.

Bryson BoltonThis month meet...

Bryson Bolton, manager of Sensory and Sample Collections, Synergy Flavors

  1. How did you get your start in the food industry?
    I first started in the food industry as a sensory intern at the Kellogg Co. in Battle Creek, Mich. The internship lasted for 12 months and during that time I provided sensory support to the Morning Foods group, which consisted of U.S. breakfast cereals and Eggo waffles. I really enjoyed the internship, because it allowed me to gain valuable work experience, and it solidified my interest in the field of sensory science.

  2. What do you love about your job?
    What I love about my current job is that I have the opportunity to make improvements to sensory organization. The three areas that I am focusing on are our sensory capabilities, our facilities, and developing our personnel.

  3. What is the biggest challenge that you face in your job?
    My biggest challenges that I face is ensuring that the sensory organization continues to show and add value to our internal and external customers while making improvements to organization.

  4. What have you learned or been exposed to in the past 12 months that has helped you in your job?
    Over the past 12 months, I was elected to Board of Directors of IFT. During this short time, I’ve learned more about IFT than what I knew prior to being elected. The staff and the many volunteers are great to work with because everyone is so organized and willing to help. This opportunity has allowed me to incorporate some of the strategic planning techniques into my own organization.

  5. How do you see the food industry evolving over the coming year?
    The food industry is constantly evolving and during the coming year I think that consumers are slowly going to embrace science-based research when comes to the GMO debate.

  6. Fun Fact: What’s your favorite food?
    My favorite food is a deep dish, butter crust sausage pizza from Lou Malnati’s Pizzeria in Chicago.

If you are an IFT member and wish to be profiled, please contact Kelly Hensel at khensel@ift.org or 312-604-0211.