Photo of Beth Westmoreland

Beth Westmoreland

Confections and Snacks Deployer, Nestle USA
Poultry Science alumni


Current Position:
Confections and Snacks Deployer, Nestle USA

Current Location:
Greater Los Angeles Area, California


Beth originally planned to major in Biomedical Science and go onto dental school. After shadowing several dentists, she decided to change her major to Nutrition Science, and carved a new path as a pre-professional. Much to her surprise, her undergraduate career took another exciting turn after taking a look into the Food Science world at Auburn. “[That] all changed after I took Science of Food with Dr. Bell,” She states, “I knew that Food Science was instead the career path for me. The scientific understanding initially drew me in, and the world of opportunities secured my decision.” Though initially apprehensive about such what seemed to be an uncharacteristic changing of majors, Beth found a whole different world within the College of Agriculture than she had planned:

Since changing my major to Food Science in college, my love for the food industry has grown with each day. My family and friends were shocked when I moved to the College of AgricultureAfter three years in the college I have a whole new respect for every part of the agriculture industry. The Poultry Science department does a great job at teaching you the story from farm to fork. I believe that my degree in Food Science will allow me to grow and advance throughout my career. The food industry changes everyday, which leads to endless opportunities for our field.

            Now Beth finds herself working at Nestlé USA as the Confections and Snacks Deployer, where she works with a factory that produces all of the Nestlé chocolate items. She collaborates with the factory on supply, demand, and logistics, and manages the transport and inventory of 100 different chocolate items. Currently a Supply Chain Management Trainee, she is being prepared to act as a future leader in different areas of the supply chain. This program is a three to five year rotational program, providing the opportunity to relocate periodically. Through her experiences at Auburn and her new position, she has gained valuable insight into the structure and innovation within the food industry. “I have always been amazed at how fast things change,” She says, “From ingredients to government regulations to formulas, procedures, and products change is constant. This makes it a very interesting time to be in the industry.”



Get involved, ask questions, take school seriously but have fun too. Learning to balance activities and school at Auburn helped me so much in preparing to balance a workload in the food industry.



My favorite Auburn memory will forever be A-day 2013. The day started with brunch on my front porch followed by a fun game and then the entire “Auburn Family” gathering together to celebrate our past and look forward to our future at Toomer’s Corner.



We laugh and say that on Ag Hill—everyone knows your name. But in Poultry it is reality. I loved having my “Poultry Family” and knowing that every time I walked into the building I not only could talk to my professors and administration, but also to a host of friends. Dr. Bell was my wonderful advisor and professor for several classes. I could not have made it through without many advising sessions where he helped me with career development, life lessons, and class planning. Dr. Huang is a wonderful professor who is responsible for a large part of my Food Science education. He also helped bridge the gap between international students and domestic students in lab and in Food Science club. I will forever be grateful for the cultural education I received through these events!

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