Posted 2:34 p.m. Monday, Nov. 17, 2025
Students get firsthand insight into food science careers at Kwik Trip Sweets Bakery and labs
Watching Kwik Trip’s bakery churn out 4,500 cookies per minute gave UW–La Crosse students more than a behind-the-scenes thrill — it opened their eyes to the scientific, technical and quality-driven careers that support the products Kwik Trip makes.
UWL students and faculty from UWL’s biology, public health and nutrition programs, along with staff from Career Services, recently toured Kwik Trip’s Sweets Bakery, Food Protection Lab and other locations at the La Crosse headquarters, discovering new possibilities for futures in food science, nutrition, laboratory testing and quality assurance.
UWL student Rachel Quarberg, a food & nutrition sciences major, calls the experience “eye-opening.”
“Seeing how precise testing and teamwork turn simple ingredients into treats enjoyed every day deepened my respect for the passion behind food and manufacturing,” she said.
Kwik Trip staff shared the enthusiasm. The family-owned company — operating more than 800 retail stores across five states and employing 36,000 coworkers — is home to many UWL alumni.
“We’re incredibly fortunate to welcome local students to our Kwik Trip campus — eager to learn, grow and explore the many possibilities ahead,” said Shanna Collins, production tour and support coordinator. “Once you're in, doors open across the company. Whether you're just starting out or looking to build a long-term career, Kwik Trip is a place where you can work, learn, have fun and thrive.”
Two UWL alumni who now help lead food protection and quality efforts at Kwik Trip spoke with students during the visit.
Kristin Pastreris, ’12, dairy quality assurance manager, shared how her biology degree built strong lab, microbiology and leadership skills — foundations that supported her progression from lab technician to QA manager.
Kevin Miller, ’02 & ’11, manager of Kwik Trip’s Food Protection Lab, emphasized that his UWL science education provided a solid foundation for transitioning from academia to industry. Many of the lab’s employees, he noted, are also UWL graduates.
Miller works in the Food Protection Lab, a Biosafety Level 2 facility accredited by A2LA, Wisconsin DATCP and the FDA. The lab runs seven days a week, conducting microbiological, chemical and shelf-life testing on raw ingredients, finished products and production environments.
“With the growing complexities of the global food supply chain, science and testing applications have become a critical part of risk mitigation, food safety and quality standards,” said Jay L. E. Ellingson, Kwik Trip’s chief scientific officer.
Students left the tour with a clearer understanding of the diverse, science-driven careers available locally. Career pathways highlighted during the visit included:
- Laboratory analysts
- Laboratory technicians
- Laboratory supervisors & managers
- Food technologists
- Nutritional labeling specialists
- Food protection administration
- Food research & product development
Faculty said the experience helped connect classroom concepts to real-world applications.
“Visiting Kwik Trip gave our students a firsthand look at how food science, quality assurance and nutrition come together in a real-world setting,” said Melanie Hutchings, assistant teaching professor in biology. “It sparked valuable conversations about career pathways they hadn’t considered before.”