Her Story
About Dr.Sacha
I've always been really interested in science - I've always been kind of a science geek. Going through school, I started thinking I was gonna be a veterinarian, and then pivoted over to food science because another passion of mine is cooking and trying new foods and understanding how the food system works. So being able to kind of marry those two areas of food and science, I pivoted over to that area by the end of my undergrad, and that's what I got my master's in food science. When I first started my career in industry, I was very just scientifically-minded and didn't know a thing about business. I realized, well, now I'm working in an industry, I should probably learn a little bit more about business, and realized I had a passion for more business strategy. So then I went back to get my MBA, and then continued that into my doctorate in business, to become the most well-rounded business partner that I could, given the area that I work in is more science-based, but I still need to be able to apply that to business performance.
Her Interview
Ten minutes with Dr.Sacha
01What do you attribute your success to?
I attribute my success probably to my mentors along the way, and I think just also just a lot of hard work and grit. I've had some amazing mentors and supporters over the years, and that's one of the big reasons that I really try to give back in that way as well to folks who are on their way up too. My grad school advisor, Callie Neal, was one of my key mentors, and one of my more recent bosses, Craig Slavtcheff, who was the chief R&D officer at Campbell's and I think now he's moved on to Kimberly Clark, was another important mentor to me.
02What’s the best career advice you’ve ever received?
I've gotten a few pieces of pivotal career advice. One of the most meaningful when I was moving from an individual contributor to more of leadership was to be less of a doer, more of a strategist - less doing, more thinking. Another one was know your audience, and I think that one was particularly meaningful being from a science background and for folks in my area who are more scientists and having to translate their work to the business. And then another one is responding versus reacting, so taking the time to think strategically about the response that you're gonna make versus reaction or causing fires without need.
03What advice would you give to young women entering your industry?
I would say to really trust yourself. I know imposter syndrome can be a tough thing for women, especially in STEM, and going into trying to get into STEM leadership. So I would say trust your skills, trust your intelligence and your knowledge, and not be afraid to put yourself out there.
04What are the biggest challenges or opportunities in your field right now?
I think there are a lot right now in the food industry, especially with the changing dynamics among consumers around GLP-1 medication and ultra-processed foods. So I think trying to - I wouldn't even necessarily say overcome those factors, but try to understand them and provide solutions that work for the changing consumer landscape is probably the biggest challenge I would say right now.
05What values are most important to you in your work and personal life?
I think really I would say authenticity is a big one for me. Just really trying to do my best, kindness, and then I think the grit and just the hard work and grit.
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