Jaden Loy, who is graduating from Michigan State University in Spring 2025 with a B.S. in Food Science and a B.A. in French, will begin the next chapter of his educational journey in Europe, following a path that fuses both his undergraduate degrees.

Loy was selected as one of only five students nationwide for the Lactalis Master’s Program in Food Engineering at the L’École Supérieure des Agricultures (ESA) in Angers, France.

“It’s a dream to use both my studies in Food Science and French in my professional career, especially under such a renowned company as Lactalis,” Loy said.

Founded and headquartered in France, Lactalis is a multinational dairy products corporation with 266 production facilities across 51 countries, included 11 in the United States.

To be selected for the highly competitive Lactalis Master’s Program, Loy had to undergo a rigorous selection process at the Lactalis American Group’s corporate and manufacturing facilities in Buffalo, New York.

“It’s a dream to use both my studies in Food Science and French in my professional career, especially under such a renowned company as Lactalis.”

The master’s program includes two years of study in France at the L’École Supérieure des Agricultures with intensive French language training, high-level technical and managerial training, and work experience at a Lactalis manufacturing site in France.

At the end of the program, students earn a Master of Science in Food Engineering and receive an entry-level management position at one of the Lactalis American Group’s manufacturing facilities. Loy plans to work at Lactalis’s cheese and whey production plant in Nampa, Idaho, after completing the master’s degree program in France.

Pairing French Studies with Food Science at MSU

Coming to Michigan State University, Loy knew he wanted to study the French language, but his interest in food science found him unexpectedly during the COVID-19 pandemic.

“Cooking and baking gave me something tangible to do throughout all the monotony of the pandemic,” he said. “On my own time, I began to research the science behind food and flavors so I could become a better cook. Once I did this, it immediately clicked for me: with France’s rich culture and history in cuisine, it’d make perfect sense to combine the two majors together.”

At MSU, a range of faculty members supported Loy. Faculty in the Department of Food Science and Human Nutrition in the College of Agriculture and Natural Resources helped him engage in undergraduate research on wheat allergenicity. At the same time, the Department of Romance and Classical Studies faculty in the College of Arts & Letters gave him a strong foundation in French language and cultural fluency. A summer abroad in Tours, France, solidified his confidence and connection to the French food industry.

“My time in Tours strengthened my French skills to the point that I could confidently converse with French food industry executives using specialized vocabulary, cultural expressions, and shared experiences,” Loy said. “Every professor at MSU that I’ve had the privilege of learning under encouraged me to stretch my boundaries, but I especially thank Professor (Jena) Whitaker and Professor (Elizabeth) Tuttle for their support in this pursuit.”

“I wouldn’t be where I am without MSU. It’s been an absolute privilege to take such a diverse range of courses and to learn under so many amazing professors.”

As Loy looks toward his future, he reflects on how seamlessly his passions and studies have intertwined, something unimaginable during his first days at MSU.

“It’s still surreal to know that my immediate future perfectly blends my studies of French and Food Science together. Had you told me this when I first entered Holmes Hall as a freshman, I would have said you’re lying,” Loy said. “I wouldn’t be where I am without MSU. It’s been an absolute privilege to take such a diverse range of courses and to learn under so many amazing professors.”

Loy advises others considering similar paths to do what they genuinely want to do and trust that results will follow.

“Study what you want to study and do what you want to do. The only person who can stop you from pursuing your passions is yourself,” Loy said. “There are so many people at MSU that want to support and uplift you, so long as you take that initial step first.”

By Austin Curtis and Kim Popiolek