Roland Ridge
Cargill Flavor Systems, Beverage Specialist
Chemistry B.S., 1994
I am currently working in the flavor industry. My job is to develop
beverage prototypes for industry manufacturers like Gatorade and Ocean
Spray, which contain my company's flavors and ingredients. Generally,
flavor suppliers perform the majority of the initial beverage development.
The manufactures will then make some minor adjustments in either the
finished drink base or ask us to tweak the flavor according to their
descriptors of the flavor chemicals. The end result is either a finished
beverage on a grocery store isle, a powder drink mix, or in syrup form at
a retail chain.
The industry requires knowledge of chemistry, microbiology, food science,
and marketing. Flavor evaluation and tasting is the most crucial part of
my job (and the most enjoyable aspect)! I enjoy making such beverages as a
lime flavored tequila, vanilla cola, and energy drinks. I enjoy tasting
foods and partaking in flavor evaluation panels for popcorn and chewing
gum before the consumer sees it.
I graduated in 1994 with a Bachelor of Science in Chemistry and had no
idea of where I would end up. I started working for an environmental
company in Indianapolis. Testing soil and water for PCB, pesticide, and
herbicide contamination was my primary role. Within a year and a half, I
applied to a flavor company in Indianapolis in the sample department. The
hiring manager thought I would be a better fit in the applications
research and development lab and that's where my career track started. I
worked in that department for nearly 5 years and was able to get a senior-level
position at another flavor company in the Chicago area, with greater
responsibilities and more customer contact. I worked in Chicago for about 4 1/2 years
and had an opportunity to move closer to family and work in the Cincinnati
region. My family and I took advantage of the job opportunity and I am
still working for Cargill Flavor Systems as a beverage specialist.
While in Chicago I began a Masters degree in Food Science at the University of
Illinois, which I completed in 2008.
Some of the aspects of my job and industry that relate to chemistry are
shelf life (stability of flavor in diverse storage conditions),
degradation reactions, emulsion technology, solubility and extract
technologies, preservation techniques, analytical chemistry, and
government regulations.
Food industry professionals look favorably on applicants with chemistry
degrees. My training in chemistry enabled me to work in the industry that
I enjoy. I will always remember fondly my experiences at Indiana State and
the professors that helped and encouraged me along the way. I would
encourage anyone who has interest and a desire for challenging course work
to major in chemistry.
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