Friday, June 17, 2022

Ebony Scott joined the Taste The Future US Internship Program in 2020, where she was part of the inaugural class of virtual interns right at the start of the pandemic. The Florida Agricultural & Mechanical University student was pursuing a degree in Food Science when she accepted an internship offer with Mondelēz International. Though her internship was originally meant to be on site, she was “continually impressed by the way Mondelēz recruiters pivoted to accommodate the interns and to keep us in an engaged and educational program that still provided robust projects and communication with upper management”. Ebony enjoyed the social hours around the [virtual] water cooler and the competitive games facilitated by the program managers. She also enjoyed the product design competition, “which by the way, my team won...go VeggiePOPs!”.

She recalls how incredibly excited everyone was to meet the interns, “the work culture stood out to me from the very beginning”. She was very passionate about her project, as she worked on laying the framework for health and wellbeing initiatives that would go on to impact multiple brands within the company.

Outside of her awesome work in the lab, Ebony was encouraged to find her own passion project, “which is how I ended up working with fellow intern Alex Vieira, to create a cookbook as a way for the interns to introduce ourselves to everyone”. She also highlights joining the Mondelēz International African Ancestry Council (MIAAC), as one of her most memorable experiences.

Ebony accepted a full-time offer as an Associate Scientist upon graduation back in December 2020, where she continues her work in Savory and Well-being. She is also still part of MIAAC, where she works on their quarterly newsletter in the Communications team. “Interning and now working at Mondelēz has not only exposed me to unique career opportunities within food science, but it has also provided the space for me to develop as an individual”.