Alumni Spotlight

Angela Dodd

Name: Angela Dodd

Current Title: Founder & CEO

Majors:

K-State College of Ag is proud to recognize alumni from all departments who continue to pursue their passion in their respective fields. It is through experience that we continue to grow as individuals and stewards of the industry. Through those experiences, we hope to be a continued resource for the next generation of K-State students to lean on for advice and continue to build our network!

Why did you choose K-State?

It’s my parents’ alma mater. Both grew up in Kansas, attended K-State, and focused on milling science. We truly bleed purple.

I was raised in North Dakota and followed in their footsteps. Through the Midwest Student Exchange Program, I had the opportunity to pursue an agriculture-focused curriculum while keeping out-of-state tuition affordable. The combination of family legacy and access to a strong, practical program made K-State the right choice.

Why did you major in food science and industry?

With both of my parents in milling science, I was raised around the food, beverage, and agricultural industries. Food science was always part of my world.

I initially started in nutrition and exercise science with the intention of becoming a dietitian. After my first semester, I realized my strengths were better aligned with food science and made the switch. It was a pivotal decision, and I never looked back.

What sets K-State apart from other universities?

K-State has a sense of community that’s hard to replicate. As a student, that feeling of belonging matters, and it’s something that continues well beyond graduation.

From an academic perspective, the strength of the agriculture program was a major differentiator. It wasn’t just about earning a degree; it was about being positioned for the job market. That alignment between education and career outcomes made a meaningful impact as I entered the industry.

What organizations were you involved in at K-State?

I was heavily involved in the Bakery Science Club, serving in an officer role and participating for over three years. It was a defining part of my college experience. Beyond leadership development, it created friendships that have lasted decades. I still work with and stay connected to many of those individuals today, which is something I don’t take for granted.

How were you prepared for the transition from college to career?

The most valuable preparation came from hands-on experience. While theory is important, internships and applied coursework gave me the confidence to contribute immediately in my first roles. I was able to take on projects from day one and deliver commercially viable solutions. That level of readiness doesn’t happen by accident. It was a direct result of the practical, real-world focus of the program.

What nontraditional experiences did you have as a student?

I studied abroad in England during my sophomore year, living and studying in a castle in Northumberland as part of a cohort focused on international business. It was a unique and formative experience.

In my junior year, I completed a six-month internship with Kellogg’s on their advanced innovation team. I relocated to Battle Creek, Michigan, and balanced the internship with distance learning to remain an active student at K-State.

Together, these experiences gave me both a global perspective and real-world exposure that complemented my academic foundation.

Tell us about Females in Food.

Females in Food was an idea in the making for nearly a decade before we officially launched seven years ago.

Today, it is a leadership and connection platform that brings together women and allies across every sector of the food and beverage industry. The concept stemmed from a gap I experienced firsthand. As careers accelerate, external networks and personal development are often the first things to fall away.

I set out to build a solution that supports both. Our focus is on connection, leadership development, and access: helping individuals grow their careers while supporting companies in developing and retaining talent. At its core, the work is about closing the gender gap in senior leadership and creating more opportunity across the industry.

How have you seen Females in Food impact the industry?

Impact shows up in many ways: new roles, promotions, pay increases, stronger leadership pipelines and increased visibility for women within organizations.

It’s also reflected in the data. Through our State of Women in the Food & Beverage Industry survey and report, we’re able to bring forward real insights that help companies better understand where gaps exist and how to take action.

But it’s not always about the big milestones. Sometimes it’s a single conversation, a moment of clarity, or a connection that shifts someone’s trajectory. For organizations, it can mean elevating their talent, strengthening their presence, and making more informed decisions. For individuals, it can be a turning point in their career. Both matter.

What’s one of your favorite memories with Females in Food?

Launching our first summit stands out. We went from intimate gatherings to hosting sold-out events with over 200 attendees. The real milestone was hearing attendees say it was the most meaningful event they had attended in their careers. That feedback reinforced that we were building spaces where real connection and growth happen.

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