How You Can Learn, Grow, and Develop in Ingredion’s Rotational Program | Job and Internship Advice, Companies to Work for and More

Chances are good that Ingredion products are in your home right now. This is because Ingredion Incorporated is a leading global component solutions company that manufactures the ingredients for everyday products, from foods and beverages to paper and pharmaceuticals. Behind the charm of Ingredion’s wide basket of ingredients is a staff that perfects every crunch and texture of the foods you love.

To learn more about what goes on behind the scenes at this global company, we spoke to four employees early in their career at Ingredion’s Global Operational Program (GTO) about their experience.

Steve first heard about the GTO program when a recruiter approached him on LinkedIn.

Shortly after graduating from the University of Missouri with a bachelor’s degree in chemical engineering, Steve joined the Ingredion team as a process engineer. He was excited about the opportunity to grow with the company and gain a strong foundation in operations early in his career through the GTO program at Ingredion. Now, ten months into the three-year program, Steve has shared what he has learned and achieved so far.

Early in the program he and his friends from various Ingredion offices in North America received a week of training at the University of Wisconsin-Madison, the program’s educational institution, where they learned about Ingredion’s business and higher education topics such as supply chain and operations management from university professors and Ingredion leaders. “It was nice to be in class and meet my classmates. Especially since I quit college in person two months before graduation because of the plague,” Steve shared.

One thing Steve enjoys about working at Ingredion is the ability to make global connections. In addition to his day-to-day work as a process engineer, Steve has been able to work on stretch projects with colleagues in Australia, Thailand, Japan and Indonesia. He explained that despite the time differences, he finds it rewarding to talk to people around the world and learn about their experience working in Ingredion in different countries.

For students interested in joining the GTO, Steve says, “If you want to advance, and you have high career aspirations, this is the program for you. It not only builds a strong foundation for how we operate as a global company, but you are also personally built.”

After completing an internship in 2017 at Ingredion, Anna Stanley decided to join the team full time.

Anna graduated from Purdue University in 2018 with a bachelor’s degree in chemical engineering and currently works as a process engineer at Ingredion’s new and advanced protein facility in South Soo City, New York. During her time at Ingredion, Anna was privileged to work on a variety of personal development authority and received a wealth of safety training that is an essential part of the company’s culture.

Anna explained that a major requirement of the GTO program is that participants change every 12 months to take on different responsibilities in the company and expand their network, which led to its recent move to Nebraska. “They needed people in the field to start the Nebraska factory and create products, so I moved into an apartment in mid-February,” shared Anna.

What she loves so far in her new role is that she has been able to write standard operating procedures for processes in the facility, which is rare, as this task is usually only done at the beginning of a new plant. While writing these procedures Anna must also constantly adapt to the changes in the factory, “I love how every day is different, I feel good with the work we do and I am very involved.”

Anna’s advice to students interested in the program is to be curious and not be afraid to ask questions throughout the interview process.

Roberto Lee Eng. Seasons He studied chemical engineering at Guadalajara University before joining Ingredion.

Roberto explained that in the engineering track at his university, Ingardion was everyone’s dream company. He always envisioned that this would be where he would work in the middle of his career, but was thrilled when he received a full-time offer after graduation.

Two and a half years later, Roberto works at Ingredion’s company office in Guadalajara, Mexico, where he plans to supply all three of Ingredion’s plants in Mexico. He is also responsible for the international logistics of import and export.

He explained that as part of the GTO program, he travels from Madison, Wisconsin every six months, and can study and connect with established groups all over North America. As part of the GTO program, Roberto also managed to attend an international mentoring program and enjoyed the opportunity to practice his English at a business level with his Canadian mentor. “The best part of the program is learning new things and new ways of doing things from planners in different countries,” Roberto shared.

Roberto’s advice to students is to always connect to the network because collaboration is so important in business. He also encourages students to consider what their added value to the Ingredient is as they go through the interview process.

Fiona Moag started her career at Ingardion as an intern three years ago. After graduating from Michigan State University with a bachelor’s degree in food industry management she chose to join the team full time.

Today Fiona works at Customer support with Ingredion’s sweetener components team, and in July it will be replaced by its second role on the logistics planning team. In her day-to-day business, Fiona handles a variety of Ingredion customer accounts, making her the customer’s main point of contact for questions. She explained that each customer support team is divided into components into groups like industrial, sweetener, component solutions and more.

Something that excites Fiona in working for the company is that Ingredion products are found in many key items that people use and need every day. “Especially during the epidemic people needed our products. One thing you should not consider is that they use our sugars in IV bags that were important to patients. It feels good to know that our products create things the world needs.”

One thing Fiona enjoys from her experience at Ingardion is the culture, “We have a good balance between experienced talent and early career. Even remote workers people have kept pace because we have a very collaborative environment.”

Her most memorable experiences at GTO were the trips to the University of Wisconsin-Madison. She enjoys learning from the professors who work at the Center for Professional Development and Principals at the University of Wisconsin and various principals from Ingardion. She highly recommends this program to students as it is a great learning opportunity.

In 2021, Ingredion plans to make the round program global, and expand its footprint to South America and EMEA. If you are interested in learning more about Ingredion Incorporated and opportunities for beginning her career, click here.

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