For Bria Thomas, a love of food began early: curled up on the couch with her parents, watching the Food Network.
“I loved creating new recipes and cooking for large groups,” she says. But it wasn’t until she discovered the science behind food that everything clicked. “Once I learned that I had the possibility of doing that at a large scale with the use of science, I committed to pursuing a food and beverage career.”
That passion led her to pursue a bachelor’s and master’s degree in food science, a degree in culinary arts, and with hands-on experience across the industry – from quality assurance roles at Cargill and Crave Brothers Farmstead Cheese, to food scientist work at A.L. Schutzman, where she helped implement food safety protocols and supported product development.
Today, as a Programs Coordinator with FoodRight, Bria blends her technical expertise with her passion for education and health equity. She leads culinary and garden-based nutrition programs for youth, develops educational tools, and supports efforts to make healthy food more accessible.
But her mission doesn’t stop there.
“In my career, I hope to one day walk down a grocery store aisle and see a product on the shelf that I developed, she says. “I also hope that no matter what job I hold, I will find ways to feed the hungry, whether that be with knowledge or sustenance.”
Bria’s commitment to science also informs how she approaches food industry myths. “Through my education and experience, I have learned a huge misconception of the food and beverage industry is that GMOs are bad to consume,” she says. “Without the technology and use of GMOs, some people would not have access to nutrients that they need. For example, cross breeding plants is a form of genetic modification that is usually done to produce a high nutritious yield and a longer shelf life. Overall, GMOs are not inherently bad.”
As she looks for her next opportunity in the industry, Bria offers this advice to those considering a similar path: “Stay focused and eager to learn. The food industry is always changing and innovating so being prepared for that is key.”