Shikha Shah is a familiar face around the Food Science Pilot Plant, the sister plant to the Integrated Bioprocessing Research Lab at the University of Illinois Urbana-Champaign.
Having started her journey as aFASTER intern while pursuing a graduate degree in theProfessional Science Master’s (PSM) program, Shikha is now working for Mars Inc., the multinational manufacturer of confections, pet food, and other food products.
Her role at Mars has her back at the Food Science Pilot Plant, completing process development work in addition to serving as a Food Safety Team Leader. Learn more about Shikha’s career trajectory below.
When did you become interested in food science?
My interest in food science developed gradually rather than all at once. I’ve always been fascinated by how food impacts health, behavior, and overall well-being, but it was during my undergraduate studies that I realized I wanted to work at the intersection of Human nutrition, and real-world food production.
I was particularly drawn to understanding how foods are developed, processed, and scaled while still maintaining quality and nutrition. That curiosity eventually led me to pursue advanced training in food science, where I could combine scientific thinking with practical application.
How did you find out about the PSM program?
I learned about the PSM program while researching graduate programs that combine technical depth with industry-focused training and business development.
How was your experience interning at the Food Science Pilot Plant? What are some memorable moments?
My time at the Food Science Pilot Plant was one of the most formative experiences of my career. I gained hands-on experience with pilot-scale processing, extrusion, spray drying, product trials, and quality evaluation—things that truly bridged the gap between classroom theory and industrial application.
Some of the most memorable moments were working on real product trials, troubleshooting processing challenges, and collaborating with researchers, students, and industry partners. It taught me how dynamic food science really is and how much teamwork and problem-solving go into product development.
After you graduated, how did you decide to stay on at the Food Science Pilot Plant?
After graduating, I chose to stay on at the Food Science Pilot Plant because I saw it as an opportunity to further strengthen my technical skills and gain deeper exposure to pilot-scale operations. I worked there for about a year where I continued supporting research projects, operating equipment, and assisting with process optimization. It was an invaluable bridge between academia and industry.
After working at the Food Science Pilot Plant post-graduation, you were hired at Mars?
I was hired as a Process Development Scientist, where I worked on product and thermal process optimization in a large-scale manufacturing environment.
I learned about the opportunity through professional networking and job searches focused on R&D. What attracted me most was the chance to work at a global company like Mars, where science, innovation, and product quality are deeply integrated into daily operations.
The role allowed me to apply my pilot-plant experience to real-world manufacturing challenges, scale-up processes, and cross-functional collaboration—exactly what I had trained for during my time at Illinois.
Now you’re back at the Food Science Plant/IBRL in Champaign-Urbana!
I’m currently back at the Food Science Pilot Processing Plant working with Mars, supporting industry-driven process development and scale-up activities. As a student, my role at the Pilot Plant was primarily research-focused. I was learning how to design experiments, operate pilot-scale equipment, collect and analyze data, and support academic and applied research projects.
That experience gave me a strong scientific foundation and an understanding of how food processes behave at pilot scale.
Now, returning in an industry capacity, my role has evolved significantly. While I’m working in the same facilities and with similar equipment, the lens through which I approach the work is very different. The focus is no longer just on experimentation, but on process robustness, scalability, efficiency, and real-world manufacturability. I’m applying industry expectations around timelines, reproducibility, and decision-making to pilot-scale trial.
What are you working on while you’re here? Has your role changed at all from the one you first applied to?
I’m currently working at the Food Science Pilot Processing Plant in collaboration with Mars, supporting industry-driven projects within the pilot plant environment.
Earlier in my time at the Pilot Plant, I worked across multiple projects and a wide range of processing equipment, gaining broad exposure to pilot-scale food processing and research. That phase of my career was very exploratory and hands-on, allowing me to build a strong technical foundation across different unit operations.
In my current role, my work is more specialized and industry-focused. I primarily support thermal process technology, working with samples produced through retort processing and applying a manufacturing and scale-up mindset to pilot-scale trials. The emphasis is on process reliability, safety, and translating pilot-scale outcomes into solutions that are relevant for large-scale production.
In addition to process development work, I also serve as a Food Safety Team Leader for Mars within the Pilot Plant. In this capacity, I oversee compliance with GMP requirements, HACCP programs, and FDA regulations, ensuring that all pilot-scale activities meet industry and regulatory standards.
Overall, my role has evolved from being broad and research-oriented to more focused, responsibility-driven, and leadership-oriented. Working in the same facilities but now representing industry has significantly sharpened my practical expertise in scaling processing equipment, thermal processing, and food safety systems—bringing together academic training and real-world industry expectations in a very tangible way.
How does it feel to be back at the facilities you used to work in as a student?
Having experienced both academia and industry within the same environment has been incredibly valuable. It has allowed me to bridge theory with practice, effectively doubling my skill set—combining a strong research background with hands-on industrial process development experience. This has sharpened my practical expertise in scaling processing equipment, troubleshooting, and translating pilot-scale learnings into solutions that are relevant for large-scale manufacturing.
Coming back in this role has reinforced how powerful the Pilot Plant and IBRL facilities are as a training ground—not just for students, but also for industry-level innovation.
Do you have any advice for new students beginning their career journeys in food science?
My biggest advice is to get as much hands-on experience as possible. Take advantage of pilot plants, Faster programs, internships, IBRL Short courses, research opportunities, and networking events. Don’t be afraid to ask questions or try roles that feel slightly outside your comfort zone—that’s where the most learning happens.
Also, stay curious and open-minded. Food science is incredibly diverse, and your career path doesn’t have to be linear. Every experience adds value, even if it doesn’t seem that way at first.
