Angela Dupree

What can you tell us about your career path — how did you get to your current position? 

My original goal was to become a veterinarian, but I really enjoyed my environmental and food science classes and never pursued vet school. My first job post-graduation was as a peanut inspector with Georgia Federal-State Inspection Service in Cordele, Georgia.

After that I become a lab technician for UGA Cooperative Extension on the UGA Tifton campus. From there I became a lab manager at a private lab in Tifton that tested the physical properties of athletic fields, mainly golf courses — although we did test the soil in Sanford Stadium.

Due to some life changes I moved back to Forsyth, Georgia, and found a position with Kellogg’s as a Food Safety Specialist. I stayed with Kellogg’s and moved into various food safety and quality positions through the years. While at Kellogg’s I earned a graduate certificate in Food Safety from Michigan State University.

Kellogg’s sold the cookie portion of the business to Ferrero in 2019, and I am currently the food safety and quality manager at the Augusta, Georgia, Ferrero bakery. We make a variety of Keebler and Murray products.

What brought you to CAES as a student and why did you choose your field?

After completing an associate’s degree in biology, I was looking for a four-year institution that would not just give me a classroom experience. I wanted hands-on learning.

When I was accepted to UGA and reviewed all the schools, I found that CAES was a great fit for me. I grew up in a rural county and spent many weekends on my grandfather’s farm in Alabama. I loved feeding his cows and chickens and riding on his tractor with him.  

Additionally, I had a passion for protecting the environment and wildlife that was instilled in me by my parents. UGA was an intimidating campus when I transferred, but South Campus was so welcoming and had that small-campus feeling with smaller classes.

What is your proudest recent accomplishment?

Earlier in my career, I am proud that I created a cookie innovation that became a Keebler product — Peanut Butter Fudge Sticks.

But now I am most proud of my team and the teamwork they display. I enjoy seeing my team come together to tackle a problem or handle one of the many audits we have. I like to believe my mentorship of the team has contributed to many successes.

What is your favorite part about what you do?

I really enjoy seeing a new product come to fruition.  From concept to trials to final product, it’s amazing to see all the steps a new product has to go through to finally hit the store shelves.

I’ve always enjoyed getting a behind-the-scenes look at the process of making a safe and high-quality food product. I also have the opportunity to do some traveling with my current role. I’ve been able to visit several states and Europe through my work.

Additionally, my career has allowed me to work with people from so many different countries. It’s great learning about learning about peoples’ cultures and customs. 

If you could do anything else, what would it be?

 I’d really enjoy being a marine biologist or working with wildlife/animals.

What advice do you think would be most helpful to students today?

I'd suggest taking advantage of the opportunities UGA and CAES offers. Looking back, one of my regrets is that I was too nervous or afraid to step outside of my comfort zone to try an overseas program or internship at a unique location.

Also, if possible, take a class that isn’t in a field you normally would choose. It might spark a passion for something you never would have known about! 

Finally, network. You never know when it might help you in your career.

Any “a-ha” moments from your career?

One of the best pieces of advice I received early in my career is to “know your people,” meaning learn your team members’ strengths and weaknesses. It helps make you a better manager.

To connect with CAES alumni, visit caes.uga.edu/alumni. To learn more about learning opportunities at CAES, go to caes.uga.edu/students.