Additional Information
This past summer, Brielle was a food safety and quality intern at Grande Cheese, assisting with the development of safety and compliance procedures for an upcoming plant. In the summer of 2024, she worked as a product development intern at James Skinner Baking Company, where she collaborated with the product development team to design and launch a new line of pies and brownies. At UNO, Brielle served as the community head at JPII Newman Center in 2024-2025. Following graduation, Brielle plans to pursue a career as a food scientist in research and development with an emphasis on bakery items.
