Summer recap: Diving into students’ work experience, where learning goes beyond the classroom

BY SIMON YANG, AGRICULTURAL COMMUNICATION & MARKETING, BS '26

This summer, CFANS students took their learning beyond the classroom, applying their knowledge in real-world settings, gaining hands-on experience, and discovering personal and professional growth along the way.

Ella DeFrang

Communications Intern, Minnesota Beef Council 

“I’m deeply passionate about the livestock industry and hope to pursue a communications career in animal agriculture after graduation,” said Ella DeFrang,  Agricultural Communications and Marketing student. This summer, DeFrang interned for the Minnesota Beef Council, serving as a communications intern. Her responsibilities included filming and creating social media campaigns, reaching out to volunteers, and coordinating the Beef Council’s presence at the Minnesota State Fair.

“All of my previous jobs have been in-person or hands-on, so finding a remote routine took some time,” said DeFrang about stepping into a new role with a different work environment. In this role, she has grown to become a “more effective communicator,” finding aspects of communication she’s passionate about.

DeFrang credits previous experiences and time at CFANS in helping prepare for this role. “I’ve managed social media accounts for various clubs and organizations I’m involved in," she said. Courses within her curriculum helped significantly as well: “Courses like Digital Media Essentials and Layout and Design have given me foundational skills to create professional and effective content,” she said, expressing the value of these classes.

“I’ve solidified my passion for communications and marketing, especially within the agricultural industry,” DeFrang said. “This internship has helped me build a strong network, strengthen my communication skills, and gain clarity on [areas of communication I enjoy most].”

Brady Gille

Herd and Youngstock Management, Adirondack Farms 

“My biggest passion is advocating for the dairy industry, which plays a crucial role in the food supply chain and provides consumers with dairy products,” said Brady Gille, an Animal Science student. Gille interned in New York, at Adirondack Farms, as a herd and youngstock management intern. “A typical day involves sorting and moving cows into different groups, vaccinating cows, checking pens for sick animals, and treating those cows,” he said, while the youngstock side focused on calves.

“One of the challenges I faced when I first arrived was adapting to the daily routine and the sequence in which tasks are completed to maximize efficiency,” Gille said. “I adjusted as I gained more experience.” He also noted that farms having different procedures and being 35 hours away from friends and family presented their own set of challenges.

Gille spoke about how professional conversations helped him grow and build his social network,  “I have grown by stepping out of my comfort zone to meet new people in the dairy industry,” he said. “Hearing their stories and receiving advice has helped me understand different opportunities available, and has guided me as I think about my future.”

Highlights for Gille were the opportunity to work on a large dairy farm and exploring New York. “I enjoyed hiking, visiting local markets, and experiencing a unique culture of people who live here,” he said. “My biggest takeaway has been the importance of attention to detail and consistency in herd management,” he said, explaining that even the smallest of changes can significantly impact animals.

Sophie Schneblin

Research and Development, Actus Nutrition 

“My biggest passion is improving food accessibility and developing products,” said Sophie Schneblin, a Food Science student, expressing her desire to make a meaningful impact in communities. This summer, she took her talents to Actus Nutrition as a research and development intern. She spent time in the lab preparing samples, adjusting and testing formulations of powder protein products, determining their size, and compiling results.

Schneblin walked into a fast-paced environment where balancing creativity and precision was key, presenting multiple challenges. “I had to get comfortable with working with unfamiliar ingredients and understanding their functional roles in different systems,” she said. She also expressed that learning their locations in the lab took “forever!” Lastly, there was an adjustment period in developing comfort and familiarity with the company's flow and expectations, as well as getting to know the team. 

“CFANS offered me both academic knowledge and leadership opportunities that prepared me to take initiative and think critically in my role,” said Schneblin. “My food science major specifically gave me the technical skills to understand formulation, ingredient functionality, and product evaluation,” she said, explaining the value of coursework.

“My biggest takeaway is that food science is not just for one person, it’s both creative and technical, and success often comes from being willing to test, fail, and iterate quickly,” she said. In this role, Schneblin has become comfortable with communicating with professionals and confident in her lab skills. “I’ve also seen personal growth in how I handle ambiguity and adapt when things don’t go exactly as planned in the lab.”