• Volume 18 Number 2
    Spring 2009

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24.
Matt Moudy, BS ’92
 Nashville, Tenn.  •  Profiled: Spring ’00

Food scientist

“I still work for Mars Inc., where I went to work shortly after I graduated from Purdue, but my role within the company has changed a few times,” Matt Moudy reports.

Indeed.

“In the summer of 2000, I was given the opportunity to transition from purchasing nuts for our confectionary business in Hackettstown, N.J., to a role managing external manufacturing for our food business based in Los Angeles.”

In 2001, Moudy joined a management team responsible for developing the raw material pipeline and managing all procurement activities for the company’s organic food and seed business.

In 2005, Moudy joined a small team assigned by Mars to develop a completely new food business. And in 2006, he moved to Nashville, Tenn., with Mars Petcare business, doing research and development of new pet food products as the new product accelerator manager.

“Back to my roots,” Moudy exclaims. “Since moving to Nashville, I have been leading an exciting area of the business to take promising ideas and test their viability through in-market tests.”

And while he has been asked to perform a variety of roles within the company, the constant, according to Moudy, has been his Purdue degree.

“At Purdue, I felt that if I could leave with a solid technical understanding of food chemistry and microbiology, I could learn other parts of the business and have a career in the food industry. I can now look back and see how my career has taken a number of turns into areas I would never have believed I would be in. The constant has been the solid technical foundation from the Purdue food science program.”

The voice of experience: The term “agriculture” is very broad, and career options are almost endless. I advise any student to take their time, explore options and utilize the resources available at Purdue to learn which direction they find most interesting.  —  Matt Moudy