Face-to-Face: Meet Rosemary Sikora Feburary 2016

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.


Rosemary SikoraThis month meet...

Rosemary Sikora, Senior Scientist, FONA International

  1. How did you get your start in the food science world?
    I knew that I wanted to have a career that combined creativity, science, practical skills, and achieving an end product, all in one. The logical conclusion for me was food science. I completed my undergraduate degree in dietetics and graduate degree in food science, both at Purdue University.

  2. What do you love about your job?
    What I really love about my job is that it offers a high degree of diversity. No two projects are ever the same. My job affords opportunity to be creative and think out of the box for new flavor applications, especially in the bakery category. At FONA, I get to enjoy ever-changing products, and get exposure to new trends and innovations. Best of all, I get to see my work made into an actual product that you can see and taste, and that the public will be able to enjoy.

  3. What is the biggest challenge that you face in your job?
    The move to clean label, natural, and organic is a challenge but also an amazing opportunity to create foods that address what consumers are looking for. At FONA, I’ve seen that having more natural and organic flavors is the path forward, and we’re a major supporter of the movement.

  4. What have you learned or been exposed to in the past 12 months that has helped you in your job?
    What’s been really exciting for me is participating in FONA's Flavor University and the Grain 201 class. In the past, I’ve worked on product development and trained other scientists in the United States and internationally. At Flavor University, I’m able to take that experience and not just talk about flavor, but to put myself in the position of the customer and help them understand how flavor affects bench-top screening and scaling up.

  5. How do you see the food industry evolving over the coming year?
    I definitely think more and more natural and organic ingredients will contribute to the industry evolving, and it’s really key for us at FONA.

  6. Fun Fact: What’s your favorite food?
    I really love cheese. My favorite cuisine is anything Italian.

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