Karen Mandl loves the idea of working on food products because they are such an integral part of our everyday lives. “When I say, ‘I work on Cheerios,’ that’s something everyone can relate to,” she says. As a product developer at global food giant General Mills, she is currently working to make popular breakfast cereals healthier by, for example, increasing fiber and whole grain content. “We always try to make the product taste the same as it did before those changes so that it will still be the product people love,” she explains. Mandl joined General Mills’ strategic research group in 2005 after four summers as an intern with the company. In her spare time, Mandl enjoys participating in competitive open-water swim races.
Wisconsin's Magazine for the Life Sciences