Major: Food science and technology
Sarah Steinbrunner entered Ohio State not knowing what to expect or what she’d gain from the experience.
She’s graduating with a job as an associate scientist in the nutrition division at Abbott Laboratories and a budding small business that creates allergen-free foods such as Yippea, a bean-based peanut-butter substitute.
“I never thought I’d be capable of starting my own business,” Steinbrunner said. “But Ohio State provided so many resources and so much knowledge to prepare me for everything I’ve pursued.”
Through the College of Food, Agricultural and Environmental Sciences, Steinbrunner won several scholarships, took food chemistry, product development and microbiology classes and developed her product in the Food Industries Center.
“In my interview (for Abbott), they were really impressed by what I’d learned in a short time,” said Steinbrunner, who also tackled product development problems through an internship at Smucker’s. “My food science-related classes definitely prepared me for the industry.”